Beaujolais-Villages Nouveau

One of the world’s oldest wine regions, Beaujolais has always produced a share of unassuming young wines not destined for anyone’s cellar. Of the total output for its regionally distinctive styles, nearly 30% is exclusively finished and marketed under the Nouveau designation. They invented the concept; they’re arguably still best at making it. Historically, the barely-off-the-vine, bright and uncomplicated Vin de l’année was intended to be consumed as a celebration of the current vintage’s harvest. Following on the long summer months spent waiting and praying for the season to be a bountiful one, came arduous weeks of picking, hauling, destemming, sorting, and a short fermenting period.
For the dedicated labourers, being gifted a few bottles of the freshly made juice was a small and well-earned reward. The shipping of Beaujolais Nouveau abroad as a significant export, though, is a relatively contemporary concept that only became widespread in the middle of the 1950’s; hitting its commercial peak in 1980. This unique timed-release on the 3rd Thursday in November remains celebratory but has, in some cases, become misunderstood or misrepresented over time.

In general, over-production or indiscriminate wine-making by a handful of the largest producers has saddled this specialty offering with a very mixed reputation; confusing discerning drinkers with undue levels of aromatic character such as ‘bubblegum’ and ‘twizzler’ (red licorice). No doubt, some of the opportunistic bottling that’s on offer is fairly reflected by these descriptors. However, many of the smaller, and a few large producers are fashioning a better balance in the fruity and charmingly simple wines that are possible with the Gamay grape: the pleasingly tart, flagship variety also known regionally as Gamay Noir à Jus Blanc. Among the leading vintners is Joseph Drouhin, originally hailing from yet another noteworthy wine region, Chablis. With a move to Burgundy in 1880, he founded his new Maison in the wine capital city of Beaune. Building on his pioneering work, 4 succeeding family generations have continued the refinement; progressively becoming masters of both the Nouveau and regular Beaujolais wine styles.

beaujolais

In order to produce, bottle, and release the wine within a few weeks of picking, vintners use carbonic maceration as an alternate method to accelerate the finishing process. Unlike the traditional practice of crushing the grapes and exposing the mash to yeast, which converts sugars to alcohol and leeches out colour and tannins; in carbonic maceration, the whole grapes are placed into closed vats that are flushed with carbon dioxide to purge unwanted oxygen. The grapes begin a fermentation process inside their skin with the help of naturally present enzymes that do the work of converting sugar to ethanol. Gradually, the pressure of the fruit’s weight and the released gasses combine to squeeze out the alcoholized juice that’s then filtered and aged very briefly in stainless steel tanks — yielding a lightly pigmented and almost tannin-free Nouveau wine.

For this perennial DéClassé feature of Joseph Drouhin Beaujolais Villages Nouveau 2017, the Villages designation represents a qualitatively better grade due to the terroir-specific source of the grapes. Along with some added care in processing, these factors result in slightly higher pricing than the other generic fare. Dare to invest a few extra dollars, to rekindle an appreciation for this iconic wine. As for those that might too-generally deride the Nouveau style as representing immature wine lacking dimension and depth, pay little attention — they’re missing the playful point!

JOSEPH DROUHIN BEAUJOLAIS VILLAGES NOUVEAU 2017
VINTAGES – Product #113266 | 750 mL bottle
Price $16.95
12.5% Alcohol/Vol.
Sugar Content: XD

Made in: Beaujolais, France
By: Joseph Drouhin S.A.
Release Date: November 16, 2017

Tasting Note
This light Garnet-coloured, easy drinking wine, has a zingy bouquet and flavours of cherry and berries. Try serving very lightly chilled as an apéritif with pâté and savoury hors-d’oeuvre, Gruyère cheese, beef fondue or substantial main dishes such as roast chicken, Cornish hen, and herb-stuffed pork loin.

Beaujolais Nouveau

One of the world’s oldest wine regions, Beaujolais has always produced a share of unassuming young wines not destined for anyone’s cellar. Of the total output for its regionally distinctive styles, nearly 30% is exclusively finished and marketed under the Nouveau designation. They invented the concept; they’re arguably still best at making it. Historically, the barely-off-the-vine, bright and uncomplicatedVin de l’année was intended to be consumed as a celebration of the current vintage’s harvest. Following on the long summer months spent waiting and praying for the season to be a bountiful one, came arduous weeks of picking, hauling, destemming, sorting, and a short fermenting period.
For the dedicated labourers, being gifted a few bottles of the freshly made juice was a small and well-earned reward. The shipping of Beaujolais Nouveau abroad as a major export, though, is a relatively contemporary concept that only became widespread in the middle of the 1950’s; hitting its commercial peak in 1980. This unique, timed-release on the 3rd Thursday in November remains celebratory but has, in some cases, become misunderstood or misrepresented over time.

In general, over-production or indiscriminate wine-making by a handful of the largest producers has saddled this specialty offering with a very mixed reputation; confusing
discerning drinkers with undue levels of aromatic character such as ‘bubblegum’ and ‘twizzler’ (red licorice). No doubt, some of the opportunistic bottling that’s on offer is fairly reflected by these descriptors, however, many of the smaller, and a few large producers are capably fashioning a better balance in the quality of the fruity and charmingly simple wines that are possible with the Gamay grape: the pleasingly tart, flagship variety also known regionally as Gamay Noir à Jus Blanc. Among the leading vintners is Joseph Drouhin, originally hailing from yet another noteworthy wine region, Chablis. With a move to Burgundy in 1880, he founded his new Maison in the wine capital city of Beaune. Building on his pioneering work, 4 succeeding family generations have continued the refinement; progressively becoming masters of both the Nouveau and regular Beaujolais wine styles.

beaujolais

In order to produce, bottle, and release the wine within a few weeks of picking, vintners use carbonic maceration as an alternate method to accelerate the finishing process. Unlike the traditional practice of crushing the grapes and exposing the mash to yeast, which converts sugars to alcohol and leeches out colour and tannins; in carbonic maceration, the whole grapes are placed into closed vats that are flushed with carbon dioxide to purge unwanted oxygen. The grapes begin a fermentation process inside their skin with the help of naturally present enzymes that do the work of converting sugar to ethanol. Gradually, the pressure of the fruit’s weight and the released gasses combine to squeeze out the alcoholized juice that’s then filtered and aged very briefly in stainless steel tanks — yielding a lightly pigmented and almost tannin-free Nouveau wine.

For this perennial DéClassé feature of Joseph Drouhin Beaujolais Villages Nouveau 2016, the Villages designation represents a qualitatively better grade due to the terroir-specific source of the grapes. Along with some added care in processing, these factors result in slightly higher pricing than the other generic fare. Dare to invest a few extra dollars, to rekindle an appreciation for this iconic wine. As for those that might too generally deride the Nouveau style as representing immature wine lacking dimension and depth, pay little attention — they’re missing the playful and delightful point!

joseph-drouhin

JOSEPH DROUHIN BEAUJOLAIS VILLAGES NOUVEAU
VINTAGES – Product #113266 | 750 mL bottle
Price $15.95
12.5% Alcohol/Vol.
Sugar Content: XD

Made in: Beaujolais, France
By: Joseph Drouhin S.A.
Release Date: November 17, 2016

Tasting Note
This light Garnet-coloured, easy drinking wine, has a zingy bouquet and flavours of cherry and berries. Try serving very lightly chilled as an apéritif with pâté and savoury hors d’oeuvre, Gruyère cheese, beef fondue or substantial main dishes such as roast chicken, Cornish hen, and herb-stuffed pork loin.

Nouveau Alert

Beaujolais, one of the world’s oldest wine regions, has always produced a share
of unassuming young wines not destined for anyone’s cellar. Of the total output
of its regionally distinctive varietal wines, nearly 30% is exclusively finished and
marketed under the Nouveau designation. They invented the concept; they’re
arguably still the best at making it. Historically, the barely-off-the-vine, bright and
uncomplicated batches of wine were intended to be consumed as a celebration of
the current vintages harvest, Vin de l’année. Following on long summer months
spent waiting and praying for the season to be a bountiful one, came arduous
weeks of picking, hauling, destemming, sorting and a short fermenting period.
For the dedicated labourers, being gifted a few bottles of the freshly made juice
was a small and well-earned reward. The shipping of Beaujolais Nouveau abroad
as a major export, though, is a relatively contemporary concept that only became
widespread in the middle of the 1950’s; hitting its commercial peak around 1980.
This unique timed-release on the 3rd Thursday in November remains celebratory,
but perhaps has become misunderstood or misrepresented over time.

In general, over-production or indiscriminate winemaking by some of the largest
producers have given this specialty wine a mixed reputation; confusing ever-more
discerning drinkers with undue levels of aromatic character such as ‘bubblegum.’
and ‘twizzler’ (red licorice). No doubt, some of the opportunistic bottling that’s on
offer is fairly reflected by these descriptors. However, many of the small, and a
few large producers are capably fashioning a better balance in the quality of the
fruity and charmingly simple wines that are possible with the Gamay grape: the
region’s pleasingly tart, flagship variety also known as Gamay Noir à Jus Blanc.
Among the leading vintners is Joseph Drouhin, originally hailing from yet another
noteworthy wine region, Chablis. With a move to Burgundy in 1880, he founded
his new Maison in the wine capital city of Beaune. Building on his pioneering work,
four succeeding family generations have continued the refinement; progressively
becoming masters of both the Nouveau and regular Beaujolais wine styles.

In order to produce, bottle, and release the wine within a few weeks of picking,
vintners use carbonic maceration as an alternate method to accelerate the
finishing process. Unlike a more traditional practice of crushing the grapes and
allowing the juice to ferment alongside the skins, leeching out a deeper colour
and higher levels of tannin into the mash; in carbonic maceration, the fruit is left
whole, in closed vats that have been flushed with carbon dioxide to purge oxygen.
The grapes begin fermenting inside their skin before the combined pressure of
the fruit’s weight and the released gasses squeezes the alcoholized juice out.
Filtered and briefly aged in stainless steel tanks, the process yields a very lightly pigmented and almost tannin-free Nouveau wine.

For this week’s DéClassé feature Joseph Drouin Beaujolais Villages Nouveau,
note that the Villages designation represents a qualitatively better grade of the
terroir-specific source of the grapes. Along with some added care in processing,
these factors result in slightly higher pricing than the other standard fare. Dare
to invest a few extra dollars, to regain an appreciation for this iconic wine style.
For those that deride Nouveau, generally, as being immature wine lacking depth
and dimension; pay little attention, they’re truly missing the delightful point!

Joseph Drouhin

JOSEPH DROUHIN BEAUJOLAIS VILLAGES NOUVEAU
VINTAGES – Product #113266 | 750 mL bottle
Price $ 15.95
12.5% Alcohol/Vol.
Sugar Content: XD

Made in: Beaujolais, France
By: Joseph Drouhin S.A.
Release Date: November 19, 2015

Tasting Note
This light Garnet-coloured, easy drinking wine, has a zingy bouquet and flavours
of cherry and berries. Try serving very lightly chilled as an apéritif with pâté and
savoury hors d’oeuvre, Gruyère cheese and beef fondue or substantial main
dishes such as roasted poultry and herb stuffed pork.

Beaujolais Nouveau

The Beaujolais area, part of the greater Burgundy region, has always produced
young wines – largely intended to be consumed as a celebration of the current
year’s harvest and as a reward for the vintner’s employees; however, shipping it
abroad as an export is a relatively contemporary concept, having only become
popularized around the middle of the 1950’s and hitting a peak around 1980.

In general, over-production by bulk-wine producers have given this varietal wine a
mixed reputation, confusing ever-more sophisticated drinkers with questionable
and off-putting flavor characteristics and descriptors such as “bubblegum”? A
few select producers though, have continued to consistently deliver high quality,
easy-drinking, light-bodied and charming wines that are possible with the Gamay
grape variety. Among these is Joseph Drouhin, hailing originally from another
noteworthy wine region: Chablis. In 1880 he founded the Maison bearing his
name in the city of Beaune, with subsequent family generations continuing the
refinement; becoming pioneers in mastering the “Nouveau” winemaking style.

Note that the “Villages” designation represents a significantly better grade of
sourced grapes, resulting in higher bottle pricing than standard Beaujolais. Dare
to pay a bit more for this offering – buy several and drink over the next 3 months.

Beaujolais Nouveau
JOSEPH DROUHIN BEAUJOLAIS VILLAGES NOUVEAU
VINTAGES – Product #113266 | 750 mL bottle
Price $ 15.95
12.5% Alcohol/Vol.
Sugar Content: D

Made in: Beaujolais, France
By: Joseph Drouhin S.A.
Release Date: November 20, 2014

Tasting Note
Garnet coloured with a distinct bouquet of ripe black cherries. Aged for several
months in stainless steel vats only, so may be suitable for drinkers that might
otherwise be adverse to the elevated Histamine levels that might result from
red wines being aged in Oak Barrels. Try serving very lightly chilled as aperitif
or with seasonal poultry and game dishes.