Cru Beaujolais 6-pk

But in recent decades, the Gamay from Beaujolais (or booj) has risen, phoenix-like, to take it’s rightful place as some of the most delicious red wines on the planet.

And with this six pack, we’re showcasing the glory of cru Beaujolais, with a selection of wines that demonstrate what most have been missing out on. Drawn from four different boutique producers, and showcasing a whole smorgasbord of Crus, this is a showcase to remind that Beaujolais can be just as delectable AND just as haunting as the best wines of Burgundy.

This selection contains one of the following:

Domaine Pardon & Fils Brouilly Tavian 2019
From our property in Fleurie, this wine is a dark red robe of delicate flavours of black fruit(cassis, blackberry) with floral notes (violet). In the mouth it is fleshy and very aromatic. Tannins are present but remain pleasant.

Domaine Pardon & Fils Régnié Cuvée Tim 2018
From of our property in Régnié, this wine reveals a deep red colour and aromas of red fruits and violets. The palate is powerful, supple and fruity.

Laurent Perrachon Morgon Côte du Py 2018
A lot of wine in the glass! Lifted, round and firmly detailed, the chewy tannins like alloyed ball bearings across the palate. A fine vintage defined by ripeness of fruit and concentration. Yet the aura is one of savouriness. Oodles of boysenberry, blueberry, nori-iodine and kirsch. Lilac florals, too. One can sense the interplay of schist and its pungent mineral carriage. The finish, forceful and long, driven by the gushing fruit and heady personality. This is a delicious wine. Hailing from the most celebrated cru and its most lauded parcel: steep in the context of Beaujolais’ gentle undulations, south-facing and defined by schist.
– 95 points, Ned Goodwin, MW

Laurent Perrachon Moulin à Vent Terre Roses 2019
A mix of wood and tank aging blends fruit and structure in this still-firm wine. Tannins are an important element, but already yield to the ripe blackberry fruits and acidity. The wine should come together well.
– 92 points, Roger Voss – Wine Enthusiast