Comments on: When you hear cru Beaujolais, think yay!

By: Vale

Vale — Wed, 13 Apr 2011 05:15:42 +0000

I just bought a 2009 mag of the Fleurie shown above. I also tasted a GdB Morgon 2009 recently and found it to be exceptional given the price. What I cannot stand are some wine geeks telling me that their complexity can stack up to a 15-year-old BDX (hopefully their blanket statement did not refer to the best examples from the Medoc). If not, yeah, right.

By: Elaine Curreri

Elaine Curreri — Wed, 23 Sep 2009 00:58:45 +0000

Just returned from Quincie en Beaujolais where i picked Cote de Brouilly grapes off the vines and ate them ! Never tasted anyting so delicious in my life. I regret we didn’t take much wine home, kicking myself now as I should have brought an emtpy suitcase. Trying to find out where I can aget some online to get shipped to MA or where I can find a good selection in the Boston area..

By: Felipe Méndez

Felipe Méndez — Tue, 15 Sep 2009 22:26:11 +0000

Lapierre, Foillard, Métras, Descombes.
4 of my favorite producers wherever.

But I do really love the fact of people thinking “no way” about Cru Beaujolais. More wine for us. And cheaper.

By: Alex

Alex — Sun, 30 Aug 2009 16:29:08 +0000

I agree with the spirit of the post yet would like to point out that the wines on a title picture are in $25-27 dollars range. I have absolutely nothings against good Beaujolais vintners making good profit yet, in this price range, I have almost unlimited number of options. One has got to really like Gamay to spend that much on it… However there is a number of wonderful Village level Beaujolais (well not quite Cru rated yet who said that Good Village is worse then a Cru…)in $11-$15 dollars range. I reviewed a number of those in my BLOG auverre.blogspot.com. For those leaving around DC I also mentioned where to get those.

By: James

James — Thu, 20 Aug 2009 22:55:42 +0000

I am a big fan of cru Beaujolais, but I’m torn about promoting it… if demand goes up, more will be available in the US, but prices will also rise. I’ve enjoyed having it as my little secret.

And in case there are any doubts about the seriousness of cru Beujolais, we had a bottle at Paul Bocuse’s eponymous restaurant outside Lyon last summer.

By: Adam

Adam — Mon, 17 Aug 2009 02:12:29 +0000

Gotta say, I love a good Cru Beaujolais now and then, especially during the warmer summer months.

I often have customers that are looking for something lighter and fruity, but have had lackluster experiences with Beaujolais Villages wines. Once they taste a good Cru, they’re hooked.

By: Arnie

Arnie — Sun, 16 Aug 2009 22:08:40 +0000

Not long ago I would have scoffed at the idea of a Beaujolais being a great wine, but am now in agreement with this sentiment. I was very surprised and impressed with my first Cru Beaujolais last week, a Morgon from DuBouef, which I thought a great food wine, and a great value wine. I bought a Moulin a Vent that I eagerly await trying out soon.

By: Grant

Grant — Sat, 15 Aug 2009 21:48:00 +0000

Visited Chateau de Bluizard back in 2002, and the owners were telling me that they were still drinking wines that their grandfather had made from the estate in the 1930′s. So the wines do age, but how well depends on a lot on yields, which in many cases in Beaujolais can be quite high. Quite an overlooked region, a lot of excellent wines coming out of there now.

Cheers

By: John Gillespie

John Gillespie — Sat, 15 Aug 2009 17:52:06 +0000

Consumers “trading down” from pricey Burgundy or Pinot Noir wines would be well served to acquaint themselves with Cru Beaujolais wines – the often offer a wonderful combination of delicacy, complexity, high aromatics and balance.

By: Ben

Ben — Sat, 15 Aug 2009 02:54:55 +0000

Tyler,
right on man!! These are (as you know)
my favorite wines in the world! Great tasting of wines of the area today at 67- all Brun and descombes with a bottle of clos roilette added in! Amazing wines!
Thanks,
ben

By: Kristin

Kristin — Fri, 14 Aug 2009 18:00:26 +0000

Hi Tyler,

I love what you wrote and completely agree. I would love to join you for the blind tasting if you have room – I’ve done this for my friends many times and they are always blown away! Hope to see you at a tasting/event sometime soon.

By: Billy Weiss

Billy Weiss — Fri, 14 Aug 2009 15:11:09 +0000

One thing that I like about well made Cru Beaujolais is its ability to age. I have had some very good examples of wines 10-20 years old.

The biggest problem with Beaujolais is a string of rained out vintages, and the persistence use of Thermal fermenters (not used by the best producers).

For what it is worth, I have been importing Beaujolais for years, and unfortunately the demand for the wines have declined in the last 4-5 years.

By: Cassandra

Cassandra — Fri, 14 Aug 2009 13:53:30 +0000

Just spent an evening sharing burgers from the grill and a couple of bottles of cru Beaujolais with friends. Lovely!

By: Dylan

Dylan — Fri, 14 Aug 2009 13:39:13 +0000

I like the way you described Beaujolais in the article. It does sort of act as that middle ground between the “carefree” whites and roses into the darker reds of the fall and winter. A great transition wine as the season shifts. Now that’s a concept, wine drinking according to the seasons. You should get on that, Tyler.

By: 1WineDude

1WineDude — Fri, 14 Aug 2009 13:34:17 +0000

Some of the cru B’s are SOOOOO damn good…

I LOVE Morgon and Fluerie…