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Beaujolais

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.

2021 Jean Foillard Morgon Cuvée Corcelette

VN  91   

2020 Louis Boillot & Fils Moulin-a-Vent Les Brussellions

VN  88-90   
12 available
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2017 Clos de la Roilette Fleurie Cuvee Tardive

WA  93+    
VN  93   
JR  16   

2020 Pierre-Marie Chermette Domaine du Vissoux Moulin a Vent Les Trois Roches

WE  92   
3 available
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2019 Guy Breton Chiroubles Cuvée Lea

VN  94   
5 available
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2015 Robert Perroud Brouilly L'Enfer des Balloquets

VN  92   
2 available
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2015 Fabien Collonge Chiroubles L'Aurore des Cotes

VN  92   
WE  92   
WA  90   
2 available
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