Beaujolais is technically a part of Burgundy but there is an ongoing debate whether it should stay that way as it has a different character albeit similar soils. This fine cru exhibits a nose of raspberry and strawberry with a very discreet touch of oak. Soft and balanced, its crunchy, sappy fruit has medium body and firm tannins. Easy to drink and ready now, to be enjoyed with grilled red meat.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access