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2014 Antoine Sunier Régnié

Not Currently In Auction

Latest Sale Price

November 26, 2023 - $18



91Vinous / IWC

Spicy and energetic on the highly perfumed nose, displaying an array of fresh berry and floral aromas and a hint of smokiness. Juicy and incisive, offering bitter cherry and violet pastille flavors that pick up a hint of peppery spices as the wine opens up. Concentrated yet lithe, delivering strong closing thrust, gentle tannins and a lingering touch of cherry pit.

91James Suckling

...deep, earthy and natural kind of feeling to it...wet slate and dark-cherry essence, too...pippy, tangy palate with a super, sapid finish. Very pure.

90The Wine Advocate

...very fine bouquet with tertiary-tinged red berry fruit, hints of tobacco and wild hedgerow emerging from the glass. The palate is medium-bodied with fine definition...impressive focus with a delicate spicy finish that lingers in the mouth.

90John Gilman

...offering up a deep and vibrant nose of red and black cherries, woodsmoke, dark soil, a dollop of fresh herbs and a discreet framing of cedary wood. On the palate the wine is pure, full-bodied and quite sappy at the core, with fine soil signature, just a whisper of tannin and fine length and grip on the complex finish.


France, Beaujolais, Regnie

Beaujolais is the Côte d’Or’s big, boisterous neighbor to the south. At 34 miles in length and nine miles across, it is twice the size of Rhode Island. Though it is technically a part of Burgundy, Beaujolais’ wines are quite different from the northern Burgundies. A big reason is that 99% of the grapes grown in Beaujolais are Gamay, a relative of Pinot Noir but with a lighter skin, less tannin, and lower acidity. Gamay is easier to grow and ripens before Pinot Noir, and though it is often dismissed by wine connoisseurs, it can make outstanding wines. Beaujolais is also distinctive in that most winemakers there use a process called carbonic maceration, which means that grapes are not crushed but dumped into large vats where the weight of the grapes eventually crushes those at the bottom. Unbroken grapes begin fermenting inside their skins, helping give the wines of this region their intensely perfumed, fruity character. There are numerous appellations within Beaujolais, but the most prestigious are the ten Cru Beaujolais. Each of those ten Crus has its own village or vineyard appellation. Beaujolais’ reputation suffered in the late 20th century when French wine marketers created a demand for Beaujolais Nouveau, two-month old wine made from the recent harvest and released the third weekend in November. The wines are thin and meant to be drunk immediately, and though made from Gamay, they have little else in common with the more serious Beaujolais wines.


Red Wine, Gamay, Cru Beaujolais

The Gamay grape produces a light, versatile and food-friendly wine. It is best known for making Beaujolais Nouveau, but it is also grown in Loire and Tours. Thankfully the 14th C. Duke of Burgundy’s degree to ban the grape did not spread through all of France.