Beaujolais

Beaujolais, located in eastern France just south of Burgundy, is renowned for its light-bodied red wines made from the Gamay grape. These wines are known for their bright fruit flavors, low tannins, and high acidity. The region boasts ten designated vineyard areas, known as crus, that produce complex and age-worthy wines, including Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.


Beaujolais has a rich history dating back to the Roman era, but it wasn't until the 14th century that wine production became a focus. In the mid-20th century, the region became famous for its Beaujolais Nouveau, a wine made using the carbonic maceration method that is released just weeks after harvest. However, the commercialization and declining quality of this wine led to its reputation suffering in the 1990s.


In recent years, Beaujolais has experienced a resurgence in quality-focused winemaking, led by a group of producers known as the ""Gang of Four"": Jean Foillard, Marcel Lapierre, Guy Breton, and Jean-Paul Thévenet. These producers champion natural winemaking practices, avoiding the use of chemicals and focusing on expressing the terroir of their vineyards. Today, Beaujolais is recognized for both its traditional and modern styles of winemaking, with a renewed focus on quality and terroir-driven wines that pair perfectly with a variety of foods, including charcuterie and grilled meats.



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Beaujolais

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9 Products

Name
Price Low
Price High
Year (Old)
Year (New)
Product Name Region Qty Score Price
Beaujolais 2 92 (VN)
Inc. TAX
€316.19
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Vinous (92)

Brilliant ruby. Aromas of fresh red/blue fruits, violet and smoky minerals pick up a hint of smokiness as the wine opens up. Sweet and expansive in the mouth, offering juicy boysenberry and raspberry flavors that put on weight with air. Finishes smooth and sappy, displaying strong tenacity, a lingering blue fruit note and velvety tannins that sneak in slowly.
More Info
Beaujolais 13 93+ (WA)
Inc. TAX
€342.47
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Wine Advocate (93+)

The 2015 Morgon Côte du Py is a deep, brooding wine, unfurling in the glass with notes of spicy dark fruits, baking chocolate and rich soil tones. On the palate, it's full-bodied, super concentrated and powerful, with lovely acids, fine-grained tannins and a rich but vibrant finish. While it's atypically imposing and large-scaled, it's a very persuasive rendition of the balmy, dry 2015 vintage, and it looks likely to handsomely repay cellaring.
More Info
Beaujolais 1 94 (WA)
Inc. TAX
€175.98
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Wine Advocate (94)

The 2019 Moulin-à-Vent Clos du Grand Carquelin has turned out especially well this year, wafting from the glass with notes of dark berry fruit, cherry preserve, warm spices and rose petals. Medium to full-bodied, supple and enveloping, with melting tannins and an ample core of succulent fruit, it's seamless and sensual, deriving from parcels located near Champ de Cour this year.
More Info
Beaujolais 5 -
Inc. TAX
€475.67
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Beaujolais 1 -
Inc. TAX
€544.07
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Beaujolais 3 92 (WA)
Inc. TAX
€743.27
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Wine Advocate (92)

The 2014 Moulin A Vent Clos de Londres is another micro-cuvée that comes from a parcel just outside the château and for that reason the Parinet family believe that the previous owners paid a lot of attention to it. It was bottled in December 2015. It has an attractive bouquet with raspberry coulis, wild strawberry and bilberry that is well defined and seems to gain intensity in the glass. The palate is medium-bodied with crisp, slightly chalky tannin. This seems fresh and tensile, displays a light oyster shell note towards the finish that lingers in the mouth. You have the feeling that this will have more to give with 2-3 years in bottle and it is an exquisite take on Moulin-à-Vent that will give a decade's worth of drinking pleasure. Château de Moulin-à-Vent is one of the historic estates in Beaujolais, one that I had not been to before. So when Edouard Parinet invited me down, I thought I would take this opportunity to discover this revived estate that is beginning to produce some of the best wines in the appellation. Winemaking here dates all the way back to 1763 when Philiberte Pommier began making wines at the property (although records suggest that winemaking stretches back to 1732 when it was known as Château des Thorins). For many decades it produced a single cuvée from its diverse array of terroirs and as a bottle of 1991 showed, some of them can be rather fine. But in 2009 it was sold to Jean-Jacques Parinet, a Parisian with a lifetime passion for wines. He began by splitting up the 37 hectares of vine into separate cuvées, aiming to reflect the heterogeneous terroirs of Moulin-à-Vent. It is a long-term project. Clearly the renovations in the house are ongoing and I must admit that I did worry about getting electrocuted every time I went to the lavatory. It needs a bit of TLC but there is a lot of charm to this château and there is a great deal of investment into both the vineyard and the winery. Anyway, I asked Edouard Parinet some questions and he kindly replied in detail to give further information. I began by asking what inspired his father to purchase Chateau du Moulin-à-Vent? "We were both inspired by a family challenge and I was really into wine, maybe even more than my father! When considering buying a wine estate there are not so many options when you are looking for high potential and a historic appellation with affordable land prices. Moulin-à-Vent ticked all these boxes. Jean-Jacques (and his generation more globally) probably have considered for decades Moulin-à-Vent as a high-end appellation for wine, these wines being marketed pretty high in the 1960s and 1970s. Château du Moulin-à-Vent was the right match for a high potential domain sitting on terroir-rich soils!" I then asked for specific investments made at the property since 2009. Edouard replied: "The first big investment was the vat room in 2009, so that we immediately profit from well-equiped, clean facilities. The combination of stainless steel tanks with temperature control system is key for us in the vinification process. For the last 7 years we have been investing in the vineyard to rediscover perfect vegetal material and for this we have trellised the entire vineyard, complanté vines where they were missing and purchased new machinery. There are many ongoing trials at the domain as part of the investments in terms of trellising, pruning, soils and selection massale. We have also expanded the surface under organic viticulture to around 5 hectares and also 1 hectare under biodynamics. Our futaille [which you might translate as barrel regime] is mature enough so that we only need to use on average 15-25% of new oak. Our barrel cellar is temperature-controlled so that we can guarantee good cellaring conditions, which is important since our wines are distributed on average 3 vintages before current year." Then I inquired about their vineyard practices and vinification. "A basic summary would be: viticulture très raisonnée, soil work, trellising, complantation to preserve our old vines. Every soil is worked and a lot of attention is paid to each of them. Our average yield so far is 25 hl/ha (compared to 16 hl/ha in 2012 to 33 hl/ha in 2011). Our approach is to understand the terroirs and test different viticultures (organic and biodynamic) so that we can judge the one which have the best results. Regarding the winemaking, the extraction lasts between 2 and 3 weeks. Whole bunch is only used on old vines and in hot vintages - it is the only way to get a good stem ripeness. In 2015, there is 30% whole bunch as a volume and everything else was destemmed. Pigeage are mainly done 'à froid' for the first couple of days when the alcohol is not too high and then we do remontage. The vinification temperatures never exceed 28 degrees Celsius. For vinification we have no recipe! Every vintage, every terroir is treated independently. We harvest with a large team of around 70 people, which is another investment! So, harvest period is very short on a very small surface, which guarantees a good timing for picking at the right maturity." Finally, I asked about plans for the future and when will the renovations in the house be finished? "Our plan is to keep on working our vines and better our understanding of our terroirs. The house will progress when we will have the time for it."
More Info
Beaujolais 1 -
Inc. TAX
€810.47
View

Immerse yourself in the exquisite elegance of Chateau du Moulin a Vent Moulin a Vent Clos de Londres 2015. Curated by one of the most iconic estates in the Beaujolais region of France, it hails from the exclusive 'Clos de Londres' vineyard. Skilfully crafted in 2015, this delightfully complex Gamay Noir offers an intoxicating blend of fruits, such as blackberries and cherries, layered with notes of spice and rich earthiness. Aged in French oak barrels, the vineyard's distinct terroir imbues the wine with a vibrant acidity and robust finish. Reflective of the estate's dedication to sustainable viticulture, it's a testament to their artisan approach to winemaking. Chateau du Moulin a Vent Moulin a Vent Clos de Londres 2015 is more than just a wine; it's an experience that encapsulates the essence of the estate's rich wine-making journey.

More Info
Beaujolais 1 91+ (VN)
Inc. TAX
€206.02
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Vinous (91+)

From granite and quartz soils, the 2020 Fleurie La Clos Vernay has a perfumed rose petal scented bouquet with ample red cherry and crushed strawberry fruit. The palate is medium-bodied with crisp tannins, quite tensile and steely, broody on the finish. Give this 3-4 years in bottle.
More Info
Beaujolais 1 90 (VN)
Inc. TAX
€196.12
View

Vinous (90)

The 2020 Fleurie La Joie du Palais comes from a steeper vineyard and is de-stemmed by hand (30% whole bunch). It has an incense scented bouquet, hints of lavender and violet petals. The palate is medium-bodied with gentle grip, quite fleshy in the mouth, more red fruit laced with crushed stone on the finish. Very fine, perhaps a couple of years in bottle required.
More Info
Product Name Region Qty Score Price
Beaujolais 2 92 (VN)
In Bond
€245.00
View

Vinous (92)

Brilliant ruby. Aromas of fresh red/blue fruits, violet and smoky minerals pick up a hint of smokiness as the wine opens up. Sweet and expansive in the mouth, offering juicy boysenberry and raspberry flavors that put on weight with air. Finishes smooth and sappy, displaying strong tenacity, a lingering blue fruit note and velvety tannins that sneak in slowly.
More Info
Beaujolais 13 93+ (WA)
In Bond
€263.00
View

Wine Advocate (93+)

The 2015 Morgon Côte du Py is a deep, brooding wine, unfurling in the glass with notes of spicy dark fruits, baking chocolate and rich soil tones. On the palate, it's full-bodied, super concentrated and powerful, with lovely acids, fine-grained tannins and a rich but vibrant finish. While it's atypically imposing and large-scaled, it's a very persuasive rendition of the balmy, dry 2015 vintage, and it looks likely to handsomely repay cellaring.
More Info
Beaujolais 1 94 (WA)
In Bond
€128.00
View

Wine Advocate (94)

The 2019 Moulin-à-Vent Clos du Grand Carquelin has turned out especially well this year, wafting from the glass with notes of dark berry fruit, cherry preserve, warm spices and rose petals. Medium to full-bodied, supple and enveloping, with melting tannins and an ample core of succulent fruit, it's seamless and sensual, deriving from parcels located near Champ de Cour this year.
More Info
Beaujolais 5 -
In Bond
€374.00
View
Beaujolais 1 -
In Bond
€431.00
View
Beaujolais 3 92 (WA)
In Bond
€597.00
View

Wine Advocate (92)

The 2014 Moulin A Vent Clos de Londres is another micro-cuvée that comes from a parcel just outside the château and for that reason the Parinet family believe that the previous owners paid a lot of attention to it. It was bottled in December 2015. It has an attractive bouquet with raspberry coulis, wild strawberry and bilberry that is well defined and seems to gain intensity in the glass. The palate is medium-bodied with crisp, slightly chalky tannin. This seems fresh and tensile, displays a light oyster shell note towards the finish that lingers in the mouth. You have the feeling that this will have more to give with 2-3 years in bottle and it is an exquisite take on Moulin-à-Vent that will give a decade's worth of drinking pleasure. Château de Moulin-à-Vent is one of the historic estates in Beaujolais, one that I had not been to before. So when Edouard Parinet invited me down, I thought I would take this opportunity to discover this revived estate that is beginning to produce some of the best wines in the appellation. Winemaking here dates all the way back to 1763 when Philiberte Pommier began making wines at the property (although records suggest that winemaking stretches back to 1732 when it was known as Château des Thorins). For many decades it produced a single cuvée from its diverse array of terroirs and as a bottle of 1991 showed, some of them can be rather fine. But in 2009 it was sold to Jean-Jacques Parinet, a Parisian with a lifetime passion for wines. He began by splitting up the 37 hectares of vine into separate cuvées, aiming to reflect the heterogeneous terroirs of Moulin-à-Vent. It is a long-term project. Clearly the renovations in the house are ongoing and I must admit that I did worry about getting electrocuted every time I went to the lavatory. It needs a bit of TLC but there is a lot of charm to this château and there is a great deal of investment into both the vineyard and the winery. Anyway, I asked Edouard Parinet some questions and he kindly replied in detail to give further information. I began by asking what inspired his father to purchase Chateau du Moulin-à-Vent? "We were both inspired by a family challenge and I was really into wine, maybe even more than my father! When considering buying a wine estate there are not so many options when you are looking for high potential and a historic appellation with affordable land prices. Moulin-à-Vent ticked all these boxes. Jean-Jacques (and his generation more globally) probably have considered for decades Moulin-à-Vent as a high-end appellation for wine, these wines being marketed pretty high in the 1960s and 1970s. Château du Moulin-à-Vent was the right match for a high potential domain sitting on terroir-rich soils!" I then asked for specific investments made at the property since 2009. Edouard replied: "The first big investment was the vat room in 2009, so that we immediately profit from well-equiped, clean facilities. The combination of stainless steel tanks with temperature control system is key for us in the vinification process. For the last 7 years we have been investing in the vineyard to rediscover perfect vegetal material and for this we have trellised the entire vineyard, complanté vines where they were missing and purchased new machinery. There are many ongoing trials at the domain as part of the investments in terms of trellising, pruning, soils and selection massale. We have also expanded the surface under organic viticulture to around 5 hectares and also 1 hectare under biodynamics. Our futaille [which you might translate as barrel regime] is mature enough so that we only need to use on average 15-25% of new oak. Our barrel cellar is temperature-controlled so that we can guarantee good cellaring conditions, which is important since our wines are distributed on average 3 vintages before current year." Then I inquired about their vineyard practices and vinification. "A basic summary would be: viticulture très raisonnée, soil work, trellising, complantation to preserve our old vines. Every soil is worked and a lot of attention is paid to each of them. Our average yield so far is 25 hl/ha (compared to 16 hl/ha in 2012 to 33 hl/ha in 2011). Our approach is to understand the terroirs and test different viticultures (organic and biodynamic) so that we can judge the one which have the best results. Regarding the winemaking, the extraction lasts between 2 and 3 weeks. Whole bunch is only used on old vines and in hot vintages - it is the only way to get a good stem ripeness. In 2015, there is 30% whole bunch as a volume and everything else was destemmed. Pigeage are mainly done 'à froid' for the first couple of days when the alcohol is not too high and then we do remontage. The vinification temperatures never exceed 28 degrees Celsius. For vinification we have no recipe! Every vintage, every terroir is treated independently. We harvest with a large team of around 70 people, which is another investment! So, harvest period is very short on a very small surface, which guarantees a good timing for picking at the right maturity." Finally, I asked about plans for the future and when will the renovations in the house be finished? "Our plan is to keep on working our vines and better our understanding of our terroirs. The house will progress when we will have the time for it."
More Info
Beaujolais 1 -
In Bond
€653.00
View

Immerse yourself in the exquisite elegance of Chateau du Moulin a Vent Moulin a Vent Clos de Londres 2015. Curated by one of the most iconic estates in the Beaujolais region of France, it hails from the exclusive 'Clos de Londres' vineyard. Skilfully crafted in 2015, this delightfully complex Gamay Noir offers an intoxicating blend of fruits, such as blackberries and cherries, layered with notes of spice and rich earthiness. Aged in French oak barrels, the vineyard's distinct terroir imbues the wine with a vibrant acidity and robust finish. Reflective of the estate's dedication to sustainable viticulture, it's a testament to their artisan approach to winemaking. Chateau du Moulin a Vent Moulin a Vent Clos de Londres 2015 is more than just a wine; it's an experience that encapsulates the essence of the estate's rich wine-making journey.

More Info
Beaujolais 1 91+ (VN)
In Bond
€153.00
View

Vinous (91+)

From granite and quartz soils, the 2020 Fleurie La Clos Vernay has a perfumed rose petal scented bouquet with ample red cherry and crushed strawberry fruit. The palate is medium-bodied with crisp tannins, quite tensile and steely, broody on the finish. Give this 3-4 years in bottle.
More Info
Beaujolais 1 90 (VN)
In Bond
€141.00
View

Vinous (90)

The 2020 Fleurie La Joie du Palais comes from a steeper vineyard and is de-stemmed by hand (30% whole bunch). It has an incense scented bouquet, hints of lavender and violet petals. The palate is medium-bodied with gentle grip, quite fleshy in the mouth, more red fruit laced with crushed stone on the finish. Very fine, perhaps a couple of years in bottle required.
More Info
In Bond
Inc. TAX

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(9)

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9 Products

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