Beaujolais is in east-central France, often considered a part of Burgundy, but quite distinct. The principal grape grown here is Gamay Noir. Often-maligned Gamay was once widely planted in Burgundy; today, the grape is largely confined to Beaujolais. The varietal is vigorous, early-ripening and can grow in cooler climates. The grapes naturally have high acidity, low tannins, and low potential alcohol, which lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau to the more serious Cru Beaujolais. Besides the straight Beaujolais, there are also Beaujolais Villages and the top classification of Cru Beaujolais. The 10 individual Crus, such as Moulin à Vent, Morgon, Fleurie, Julienas, St. Amour, and Chénas, each have their own character and much more depth than someone who has only tried a simple Beaujolais could ever guess. These often represent value-priced, exquisitely well-crafted, food-friendly wines.
La Rochelle has a particular richness and concentration, regardless of the vintage. Deep garnet in colour, with aromas of violets, faded rose and juicy black fruit. Even though its richness and concentration are remarkable, this wine still shows a typically Burgundian elegance thanks to its elegant tannins.
Bob Campbell | 92 Points – ” Soft, fruity, Gamay with mellow flavours that suggest ripe plum, cherry, and a seasoning of spices. Accessible now, but no hurry. Seductive texture, not particularly powerful but delicious to drink 10 JAN 2024.”