(2016) From 60-year-old vines in their Regenie estate. A lovely nose again, not too much weight or heaviness here – and no oak – but has more power and structure than the Villages, still a little floral lift, but it is more structured, more concentrated and a touch earthy. Quite substantial on the palate, a slightly currant quality of fruit. Fresh and tasty, but perhaps lacking just a touch Beaujolais softness and freshness.
(2016) From a vineyard belonging to the Fessy family. Very appealing lift and cherry freshness, a touch of bubblegum and classic Bojo aromas. The palate has a really nice creamy fruitiness., it is a full and ripe style with a good depth of fruit. Lovely lift and freshness and that violet, kirsch and intense blueberry fruit character. Very delicious.
(2015) This is a Beaujolais Villages wine from vineyards in the village of Lantignié just north of the 'Cru' Régnié. A classic Beaujolais made with semi-carbonic maceration it is delightful stuff, just 12.5% alcohol and cherry-fresh with watercolour paintbox aromas and a sense of sappy, gravelly dryness on the nose. On the palate it is pitch perfect Bojo - soft red fruits, edged with briar and spice, and with a long, fresh finish showing moderate tannins and good, juicy acidity. Would be delightful with roast chicken or turkey.
(2015) OK, it's not the most profound wine of this tasting, but it was absolutely one of my favourites for sheer drinking pleasure. Organically certified Gamay with just 12% alcohol, it is quintessential stuff, with explosive aromas of cherries and red liquorice, sappy young woodland, pepper and a touch of smokiness. In the mouth it is bursting with youthful energy, that crunching red berry fruit, little toughening edge of meaty tannin, and lovely acidity to run alongside the fruit and perfume. I'd happily sip this with roast chicken, turkey, duck or goose.
(2014) The most elevated Cru of Beaujolais is Chiroubles. This comes from a 60-year-old vineyard at 400 metres elevation and is made in stainless steel. The colour is a really saturated crimson, with tight and mineral and green-flecked aromas of racy and sappy red berries. This is peppery, spicy and intriguing. In the mouth lovely energy and tension, with that gravel and mineral edge nudging the fruit into second place, and a long, spice-infused finish.
(2014) Burgaud produces this wine from 50-year-old vines on his one hectare of Régnié (Rayn-yay), planted on sandy and stony soils. It sees no oak, only stainless steel. Quite a delicate ruby/crimson colour, and delicate aromatically too with rose-hip and fresh red cherry, and just a touch of watercolour paintbox. On the palate it is so purely and creamily red fruited, with a great deal of sweetness perfectly balanced by grippy tannins and spicy extract. Good sappy acidity too in a lovely wine that drinks well.
(2014) Planted on granite soils at 250 metres elevation, de Raousset's Fleurie is fermented in cement tanks before eight months ageing in old oak barrels. A very dark, saturated crimson, it is a touch reductive at first, a little struck match note detracting, then deep and vinous, spicy fruit does come through. On the palate it is earthy and spicy. Maybe it is the relative rusticity after the smoothly appealing Régnié, but the fruit is not quite shining.
(2014) >From the lieu-dit of En Bottière, a vineyard on schist (slate) and granite soils with seams of clay, the vines are 50 years old on average and are planted at an altitude of 180 meters. The yield from this vineyard was 48hl/ha, and the wine spent four months in large barrels after semi-carbonic maceration. The colour is a vibrant crimson and the nose violet-driven and pure, with taut berry fruit and delicate spice. In the mouth the bittersweetness is lovely, balanced between ripe and juicy berries and their skins, and an earthy, spicy and meaty aspect to the tannin structure. Quite a full and robust style, but racy and crisp in the finish.
(2014) No oak for this cuvée, of which only around 3,000 bottles are made. It has a moderate ruby colour and beautiful and clear nose, small red berries singing from the glass with redcurrant and cherry, a delicate sappiness and hint of briar wood. On the palate that sappy, acid control gives this linearity and an elegantly serious streak, but there is flesh and there is plenty of that red berry fruit touched by pepper and spice. The sweetness of the fruit persists into a long, well-balanced finish.
(2014) Aged in old oak foudres, this is a wine from an estate that produces a mere 700 cases annually. The vines are 40 years old. Bold crimson colour and a vinous nose with bright red fruits and certainly a sappy, briary edge, but there's a sense of ripeness here, even a hint of vanilla in there. In the mouth it is cool and precise, plenty of spice and a warming weight of tannin and earthy structure. That cool, stone and mineral freshness of the acidity balances a nice cherry fruitiness.