In a recent post discussing carbonic maceration, I briefly mentioned a bit about Beaujolais. And in my Wine Regions of Burgundy post I completely ignored Beaujolias, which is, in fact, the southern-most portion of Burgundy. Yet, so different is Beaujolias from its northern neighbor that few associate the two together. And even textbooks—from the WSET to Karen MacNeil’s Wine Bible—break the two areas out into separate chapters. So, let’s dive in and find out what exactly makes Beaujolais so unique.
I don’t know if it was my recent visit to the Rhone Rangers seminar and tasting or what, but lately I’ve been super into experimenting with French and French-inspired wines. I had such a great experience with Louis Jadot’s 2012 Pinot Noir and, as I was researching more about the vineyard and available wines, became quite curious about their Beaujolais.
As luck would have it, a contact from Louis Jadot was kind enough to provide me with their 2013 Beaujolais to sample and review. I must admit, I held on to this wine, wanting to make sure I enjoyed it thoroughly — with the right food and mood. And I did! Louis Jadot 2013 Beaujolais is yet another excellent example of a regularly available, affordable French wine that tastes like it came straight from the Motherland.