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Beaujolais Nouveau!

Always released the 3rd Thursday of November, regardless of the harvest!

The Region of Beaujolais is 34 miles long from north to south, and 7 to 9 miles wide. There are nearly 4,000 vintners making a living in this picturesque region just north of Lyon, France’s gastronomic mecca. All the grapes in the Beaujolais must be hand picked - these being the only vineyards, along with the Champagne Region, where hand harvesting is mandatory. Gamay (Gamay noir au Jus Blanc) is the only grape permitted for Beaujolais.

While certain California wineries may label their wine “Gamay Beaujolais” this is not the same grape variety as that grown in France. It is quite different in taste and growing habits.

Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais - only from grapes coming from the appellations of Beaujolais & Beaujolais-Villages. It owes its easy drink ability to a winemaking process called carbonic maceration - also known as whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.

Beaujolais Nouveau is meant to be enjoyed young - in average vintages it should be consumed by the following May after its release. In excellent vintages, such as 2000, the wine can live much longer and be enjoyed until the next harvest time.

Serve Beaujolais Nouveau slightly cool, about 55F.

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