Brouilly

A new winery for me.  This is very nice.  Garnet in color, mostly clear and bright.  The nose has cherries, slight candied cherries and slighter citrus.  Medium bodied.  Medium tannins.  On the palate, this has tart acidity.  Cherries with slight citrus.  Nice finish.  This drinks well on its own and will work well with food.  A nice wine with Mushroom Quiche.  Drink over the next five to eight years.  A great value!

Great showing for this wine (also see the note on their sparkling Gamay wine found at https://www.intowine.com/reviews/nv-domaine-de-la-voute-des-crozes-effer... Garnet in color with purple swirls, mostly clear and bright.  The nose is deep with black cherries, cherries, and nutmeg.  Full bodied.  Firm tannins.  Lovely texture.  On the palate, there is plenty of black cherry fruit and some cherries with a touch of minerality.  Good bala

Garnet in color, mostly clear and bright.  The nose is nice with candied cherries, slight floral note and a hint of char.  Light tannins.  Velvety texture.  On the palate, cherries, some cherry candy with a bit of minerality.  Fennel on the finish.  This drinks easily on its own and should work with most dishes other than sea food.  A nice pasta wine.  Drink over the next ten years.  

A very unusual sparkling wine imported by Kermit Lynch.  These wines are made by Nicole Chanrion whose family holdings are in Cote-de-Brouilly.  The wine is made from Gamay Noir grapes grown on 50 year old vines and made in the Method Tradionnelle.  It is a vintage wine although the label does indicate vintage.  The color is light golden with a bit of copper color.  A nice mousse with smaller bubbles.  The nose has a light strawberry and red apple note along with a seltzer quality.  Medium bodied.  Some acidity.  On the palate, red apples, some minerality and a slightly bitter tone becoming

This wine is outstanding.  The kinds of wine that makes people realize just how good wines from Beaujolais can be.  Ruby in color, slightly dark, clear and bright.  The nose has black cherries, spice, slight soy sauce and some anise.  On the palate, this has firm tannins.  Black cherries, slightly candied with an underlying spice/minerality.  Well balance.  This needs about three to five more years until peak and then should be good for another five to ten after that.  It will work well with fowl or heavier see food dishes.