It’s no secret to those who know me that Beaujolais Nouveau (BN) is not my favorite wine. And, I'm mentioning this now, in April, even though BN is released the third Thursday of November -- because why? Because, I am falling in love with Cru Beaujolais wines such as 2009 Domaine Des Michelons. The difference? BIG!!!
BN wines are the first wines released after harvest and are meant to be fruity and easy to drink. Instead of the normal crushed berry fermentation, BN's go through Carbonic Maceration (whole berry fermentation) which is anaerobic. Basically, the grapes ferment inside themselves and then burst. The result is a light, low tannin, fruity wine which often has a nose and palate profile of hard candy, raspberries and bananas. And, I don't find that profile very appealing.
The highest quality of wine in Beaujolais, the Cru Beaujolais wines, however, have become really charming. Many are made by crushed berry fermentation or a blend of both fermentation processes. The one I'm enjoying at the moment is 2009 Domaine Des Michelons from AC Moulin-A-Vent. It received high ratings in one of the main wine rags and I have to admit that I agree...
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