BEAUJOLAIS NOUVEAU

BEAUJOLAIS VILLAGES

BROUILLY

CHIROUBLES

FLEURIE

JULIENAS

MORGON

MOULIN A VENT

SAINT-AMOUR

4 PAGE PITCH BOOK

BEAUJOLAIS NOUVEAU

Beaujolais & Beaujolais-Villages Nouveau

November 2006 tbc (3rd Wed of every Nov)

The first wine of the year is released, to great fanfare, at midnight on the third Wednesday of November in the capital of Beaujolais territory, Beaujeu en Ligne.

An event much anticipated by wine buffs the world over, the arrival of the Beaujolais Nouveau is cause for celebration in bars, restaurants and even out on the streets. Impromptu parties spring up all over France (and even on the internet) as Beaujolais fans get their first whiff of the new vintage.

It is in the birthplace of Beaujolais, however, that the celebrations are most impressive. The small town of Beaujeu, which gives its name to the red nectar, hosts a massive party known as the Sarmentelles in the run-up to midnight. Each year, thousands of locals are joined by guests from France and many other nations to taste the region's finest produce.

The name refers to barrowfuls of sarments (cuttings from grapevines) which are ceremonially burned prior to the unveiling of the new wine, as a homage to the hard work of the wine-growers. After a preliminary tasting of previous vintages, the massive barrels of Beaujolais Nouveau are pierced at midnight, releasing a torrent of wine for the thirsty masses.

According to local lore, Beaujolais Nouveau must be drunk before Christmas. Here's your chance to help empty the cellars.

Beaujolais Nouveau is the most famous ambassador of the Beaujolais region. But it is simply one of an entire range.

These wines need no introduction. Each year, the third Thursday in November is awaited the world over the first taste of Beaujolais Nouveau.

Two thirds of Nouveau comes from vineyards in the Beaujolais appellation, the remaining third from the Beaujolais Villages area.
Admire the bright cherry red robe of Nouveau, and enjoy the characteristic floral bouquet an fruity flavours.

Background: 2005 is an exceptional year. First wine of this great vintage to be bottled, Beaujolais Nouveau 2005 is absolutely superb.

Tasting Notes: Since the early start of ageing, we have been really enthusiastic about the quality of the wine : good colour, supple, rich, full of flavours.

Undoubtedly, one of the best years for Beaujolais Nouveau, an omen of a great vintage all over Burgundy.

Food Pairing: Served at 14°-15° C (57°-60° F), it will be a good companion with pâtés, grilled meat, salad and goat cheese. One more, you will be under its charm.

BEAUJOLAIS VILLAGES

Background: The Beaujolais area, although part of greater Burgundy, is very distinct on many accounts. The villages have a different look : instead of slate, the houses have roofs made of red tiles reminiscent of Provence and the Mediterranean world. The soil, too, is pink granite (and not limestone as in Côte-d'Or). This is where the Gamay grape is king. The type of pruning used in Beaujolais is called "gobelet" : no wires between the vines ; each plant grows by itself, independently from the others. Maison Joseph DROUHIN has always been deeply involved with the Beaujolais region and was indeed a pioneer when, in the early fifties, they were the first to bottle and ship Beaujolais Nouveau. As for Beaujolais Villages, it is a careful selection of various "terroirs" and micro-climates, all contributing to make this wine synonymous with charm and conviviality.

Tasting Notes: It has a bright purple colour, a very intense nose, reminiscent of violets, peonies and red berries. On the palate, it has a silky smoothness, and its delicious fruit lingers for a long time.

Food Pairing: Beaujolais Villages is very versatile with all kinds of food, especially simple and flavourful dishes such as hors-d'oeuvre, charcuterie and white meats.

BROUILLY

Background: One of the most famous Crus of Beaujolais and the most Southern one.
The hill where the vines grow looks like the cone of a volcano (Mont Brouilly), with a small church on the top ! The slopes are steep and criss-crossed by small, narrow roads. The soil is made of pink and black granite : an excellent terroir for the Gamay grape which grows extremely well here.

Tasting Notes: The wine is deep ruby in colour, while the bouquet reveals aromas of violet, lilac and sometimes wild blackberry. The tannins are supple and the flavours are long lasting on the palate.

Food Pairing:

CHIROUBLES

Background: Chiroubles, a tiny village on a steep hill built around its main street, is one of the ten Crus of Beaujolais. It is entirely surrounded by a sea of grapes, the Gamay, growing on granitic soil. Because of its high elevation, it is a favourite spot for hikers who like to pause at the terrace and admire the view : the hills of the Beaujolais in the back and the Valley of the Saône below. In many ways, the vinification follows the classic methods in use for the great red Burgundies : low yields and ageing in oak barrels for at least 8 months.

Tasting Notes: The wine has always been a great favourite in the Paris Brasseries and Bistros. It is perhaps due to its sparkling ruby colour and its exquisite aroma of cherry and peony. In addition to the characteristic roundness of Beaujolais, there is a certain depth and structure which people find seductive.

Food Pairing: The simplest of cuisines is of course the best way to enjoy Chiroubles : charcuterie, stews (pot-au-feu), roast chicken, kidneys, in other words anything hearty and authentic !

FLEURIE

Background: Located between Moulin-à-Vent and Chiroubles, Fleurie, one of the ten Crus of Beaujolais, is certainly among the most famous one. There is a lovely ring to the name : in French, "Fleurie" means "in bloom" or "blooming". The grape variety used here is the Gamay, entirely grown on granitic soil. Mechanical harvest is forbidden : the grapes are picked by hand. The alcoholic fermentation is rather short : 6 to 7 days. The wine ages in oak barrels for 7 to 8 months.

Tasting Notes: Fleurie is the most charming, the most appealing of all the Crus in Beaujolais. It has a seductive perfume of flowers (irises, rose petals) and on the palate, flavours of crushed berries.

Food Pairing:

JULIENAS

Background: In the northern part of Beaujolais, Juliénas is one of the ten Crus. In the old days, Juliénas was actually one of the first villages to produce wine. All around, the countryside was covered with chestnut trees. The soil is a mixture of granite and clay. As always in Beaujolais, Gamay is the grape variety used to produce these wines.

Tasting Notes: Juliénas is a sturdy, sinewy wine, with a surprisingly elegant bouquet of red berries. The colour has glints of raspberry. On the palate, the wine has good body with elegant tannins. The general impression combines finesse and depth. It can age very well for a few years (2-3), especially in good vintages.

Food Pairing:

MORGON

Background: Morgon is located between Régnié and Chiroubles, in the heart of the zone encompassing the Crus of Beaujolais. The type of soil in Morgon is unique : "rotten stone" (pierre pourrie) and crumbling schists, which perhaps explains why this Cru is so different from the others in terms of taste and longevity. As elsewhere in Beaujolais, the grape variety used is the Gamay. The type of pruning is called "gobelet", different from the "Guyot" system used in the Côte d'Or for Pinot Noir.

Tasting Notes: Morgon is a fleshy and well-structured wine, with a marked fullness on the palate. It is also reputed to be the longest ageing Cru of Beaujolais.

Food Pairing:

MOULIN A VENT

Background: Like Morgon, Brouilly or Fleurie, Moulin-à-Vent is a Cru of Beaujolais. On the top of a little hill and in the middle of the vines, one can still admire the "moulin à vent" (wind mill) that gave its name to the area. The mill is now 300 years old, but the vines have been cultivated here for a much longer time : the Romans could already appreciate the wine produced here. The soil is complex : granite with a high proportion of manganese ; the Gamay grape grows well on this soil. Moulin-à-Vent can be favourably compared to the wines of Côte d'or. It has good concentration and a great ability for ageing.

Tasting Notes: The colour is deep purple and the nose shows intense fruit with spicy, ripe aromas. On the palate, the tannins are perceptible but elegant. The finish is long.

Food Pairing:

SAINT-AMOUR

Background: The loveliest wine name of Beaujolais (some will even say of France) is certainly Saint-Amour, at the northern end of the Beaujolais Hills. Here, the vines, pruned very short in the "gobelet" shape, climb the steep slopes of pink granite. At harvest time, the grapes are always hand-picked to avoid bruising. The alcoholic fermentation takes 8 to 10 days and involves such traditional methods as punching down the cap and pumping over the juice. During the Winter, the malolactic fermentation further reduces the acidity level. But the wine still needs 7 to 8 months of ageing for the lees to be eliminated and the wine completely ready.

Tasting Notes: Saint-Amour has the most beautiful purple colour. A profound aroma of violet and musk is very distinctive. Round and supple, the wine ends on a long, fruity aftertaste. Served slightly cool, Saint-Amour is a very versatile wine.

Food Pairing: it can be served in any season of the year, at the beginning of a meal, as well as at the end. Its friendly nature makes it the favourite of the bistros and wine lovers around the world.

Top 100
of 2005

Joseph Drouhin 2003 Grands-Echezeaux

A wonderful, perfumed , black fruitball of a wine, with intense flavors that has a balance of dense red fruits and dark, structured tannins. The purity of the fruit is a reflection of the organic vineyard practices by the Drouhin family, and the tannins show that this is a wine that will age. Imported by Dreyfus, Ashby & Co.