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Joseph Drouhin Beaujolais Villages 2001
Since 1880, Maison Joseph Drouhin has built a reputation for wines that primarily reflect their individual terroir and vintage. Faithfully preserving the individuality of each appellation, the Drouhin firm constantly strives for wines of breed, finesse and elegance.
A balance of tradition and modern techniques characterizes Joseph Drouhin winemaking and vineyard management: on site nursery, plowing, leaf removal, 100% hand harvesting, open fermenters, fermenting and aging in oak.
As a result of its historic location deep in the heart of Beaune, the quality of its vineyards and the expertise resulting from years of experience in the cultivation of vines and traditional vinification, Maison Joseph Drouhin is uniquely placed to uphold authentic Burgundian style.
Starting with Joseph Drouhin, who founded Maison Joseph Drouhin over a century ago, a great estate has evolved with important holdings in Côte de Beaune, Côte de Nuits, Chablis and, most recently, Oregon.
MAISON JOSEPH DROUHIN AWARDED ORGANIC CERTIFICATION Estate-grown Grapes of 2009 Vintage and later Now Officially Organic. Twenty years after Philippe Drouhin first began introducing organic practices to the vineyards making up the family company’s domaine (estate), Maison Joseph Drouhin (MJD), has been awarded organic certification for all grapes grown within its vineyards beginning with the 2009 vintage.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.
Delightfully playful, yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines from Beaujolais and parts of the Loire Valley. While it has received some criticism for its role in Beaujolais Nouveau—a decidedly young, charming and fruit-driven wine—the Gamay grape is very capable of producing serious wines. The variety is also widely planted in Savoie, Valle d'Aosta and Switzerland, and has recently found success on a small but growing scale in Oregon.
In the Glass
In its simplest form as Beaujolais Nouveau, a wine released just a couple of months after harvest, Gamay is fresh and full of cranberry and cherry candy flavors. But Gamay is capable of much more. The region of Beaujolais is divided into Villages and Crus, where granite-rich soils and conditions are perfect for Gamay. The Villages and Crus wines, given more time on the vine and in the winery, are capable of improving with age and offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth.
Gamay is delicious on its own; the simpler bottling can even benefit from a light chill before serving. It is the quintessential picnic red and goes well with simple charcuterie, country pâté and terrines. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of spice. Gamay is also great with poultry, especially duck or Thanksgiving turkey with cranberry sauce.
Within Beaujolais, there are ten different Crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.