2015 Daniel Bouland Morgon Delys, Beaujolais - Wine Review

Score: 
92
Grade: 
A-

Inky purple in color.  The nose has cedar with some cherries and black cherries.  On the palate, black cherries.  Medium tannins.  This wine is excellent but it seems to be close to ready to drink now and without the potential for much more improvement.  That is not a bad thing (and it may even be a good thing) though.  

2015 Château Thivin Côte de Brouilly Cuvée Godefroy, Beaujolais - Wine Review

Score: 
93
Grade: 
A

A bit lighter in style (truer?) than most of the other 2015 Beaujolais I tasted.  To me, that was a good thing.  Purple/ruby in color.  The nose is very tight at first but then opens to cherries with a touch of spice.  Maybe also some rhubarb.  On the palate, this is tart cherries.  Bold acidity.  I like this a lot but some may have issues with the tartness.  Nice complex.  Kept improving all night long.  A Fass Selection wine.  

2015 Daniel Bouland Morgon Schiste

Score: 
91
Grade: 
A-

Purple/Ruby in color.  The nose has dark cherries and a nice earthiness to it.  Just a hint of funk.  On the palate, this has sweet black cherry fruit.  Seems packed quite tight.  It just starts to unwind in the glass but needs some cellar time.  Firm tannins.  

2015 Coudert Fleurie Clos de la Roilette Cuvée Tardive, Beaujolais - Wine Review

Score: 
91
Grade: 
A-

Purple/ruby in color.  Bright.  The nose takes a moment then shows black cherries, some candied qualities.  Someone said butterscotch, and that is close.  With more air, black cherries and earthiness.  On the palate, this is deep and complex.  Tannic.  Black raspberries and very clean.  Blind I might have guessed Cote Rotie.  Its best days are in the future IMO.  

2009 Domaine du Vissoux / Pierre-Marie Chermette Moulin-à-Vent Les Trois Roches

Score: 
92
Grade: 
A-

Showing just a bit of age at this point, but still has some development left.  Ruby/purple in color.  The nose is initially tight but opens with some celery and sandalwood.  With air, cherries and a bit of earthiness come in.  Even later some merde as well.  On the palate, this is tart black cherries.  Tingly acidity.  Again, it opens with air to show more fruit.  At the same time, more tannins emerge as well.  Surprisingly tannic at this point, but enough fruit to warrant further ageing as well.

Beaujolais Nouveau - The Wine List - November 2014

There is a wine phenomenon every November when the cry goes out: Beaujolais Nouveau est Arrive! For more information about this phenomenon, go here . Beaujolais Nouveau is a popular wine to serve at Thanksgiving for a few reasons. First, they are prominently displayed on the store shelves at the same time people are shopping for their Thanksgiving groceries, 2) they are affordable wines that should cost less than $15 per bottle and can often be found for under $10, and 3) they match surprisingly well with Thanksgiving Turkey, cranberries and stuffing. I find most Beaujolai Nouveau falls in one of two groups. They are either fun wines or wines that I wouldn’t drink. A good Beaujolais Nouveau will have lots of cherry fruit, perhaps a bit of banana aromas and should be smooth and easy to drink. Here are ten in the first group; wines that are fun, taste good and provide value. There are others out there as well, but these are go-to wines for me. One bit of caution, don’t buy too many. These should be consumed by the end of the year. The best thing about them is their freshness.

What is Beaujolais Nouveau?

The third Thursday in November is the date for a wine phenomenon each and every year. “ Beaujolais Nouveau est arrive ” marks the worldwide marketing campaign for this unlikely wine. What is Beaujolais Nouveau and how did we get here? Under the Appellation d'Origine Contrôlée (AOC) wine regulations of France, wine released in the year the grapes were harvested must be labeled nouveau or vin (de) primeur . Each AOC will determine the specific dates the wine may be released. These wines are fruity wines that have just barely made the change from grape juice to wine. They are made quickly, barely allowing time for the grapes to ferment. Some versions are sweet as they have not completed their fermentations and still have some residual sugar.

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