Is Beaujolais any good?
I’ve never been a fan of Beaujolais Nouveau, but do enjoy proper Beaujolais. What is “proper” Beaujolais, you ask? Firstly, it actually forms part of Burgundy and is made from the Gamay grape. Good Beaujolais can be found in the classified Crus (or areas). The Crus that I look out for are Morgon, Fleurie and Moulin-à-Vent. These wines can age very well and do not taste anything like the confected Nouveau stuff.
At a tasting group recently, one of the members brought along a 1978 Beaujolais from the Fleurie cru. Any good? Simply put… it was just stunning! My wine of the night and contender for top 10 wines of the year.
Below is an excerpt of the write up done by one of our members, who goes by the name “Waiters Friend” on most of the Australian wine forums. I pretty much agree with his notes and noted that the sweet cassis notes really started showing through towards the end of the night, a good 3 hours after it was first poured.
“The first wine was so unique that it was tasted on its own. People associate Beaujolais with Nouveau, but this was anything but. The 1978 Fleurie Domaine de la Presle was almost salmon in colour. The nose showed lots of barnyard, mulch, tar and smoke, with cloves and very herbal (dried herbs). It’s not surprising that a wine of this age showed only a little cassis fruit. It has a full mouth feel, good acid, some fine residual tannins, and surprisingly a richness and weight. This would also make a good food wine. This wine surprised and impressed many of the tasters.”
Tasted July 23rd 2014.