Bachelder’s Trio of 2009 Chardonnays

Bachelder 2009 ChardonnaysThomas Bachelder, former winemaker of Le Clos Jordanne in Ontario’s Niagara Peninsula, has released a trio of Chardonnays from 3 different wine regions around the world – Burgundy, Oregon, and Niagara.  Why were these areas chosen?  Well, Niagara and Oregon have cooler climates similar to Burgundy, Chardonnay’s ancestral homeland, and since Bachelder wanted to showcase cool climate Chardonnay at its finest, these were logical choices.

Thomas has lived and worked in all three of these regions at some point in his winemaking career.  He does not own vineyards or wineries in these regions; he rents space in other wineries to craft these regional wines.  Please click here to see Konrad Ejbich’s interview with Thomas Bachelder.

An Education in Terroir

This project is a true education in terroir.  Although there is no direct English translation for this French term, “terroir” can be thought of, very simply, as the whole natural environment of a vineyard site. It refers to the soil, topography, climate, and even grape varieties and viticultural practices. The various types and combinations of each of these factors is unique to each site and is believed to contribute to the flavours, aromas, and style of the wine. The terroir of a particular place cannot be replicated elsewhere.

Winemaking

Bachelder made each wine exactly the same way in order to illustrate the unique terroir of each region – the only thing different is the ground the grapes were grown in.  The grapes are not from one specific vineyard, but were sourced from a number of good vineyards in each region, organic wherever possible.  Wild yeasts were used for fermentation and then the wines were aged for 16 months in older oak barrels. The oak is subtle and integrated and does not overpower the natural aromas and flavours of the Chardonnay grape.

All three wines were released at Vintages at the LCBO on Saturday, February 18, but the Oregon wine was pulled off the shelves temporarily.  Read “Tartrates in Wine – Bachelder Oregon Chardonnay” to find out why.  I didn’t open the wines until I was able to open all three of them together and could taste them side by side.

Bachelder Bourgogne ChardonnayBachelder Bourgogne Chardonnay 2009:  A bit tight with delicate aromas of lemon/lime citrus, yellow apple, white blossoms, wet stone, and a chalky, steely character.  The  rather austere minerality follows through onto the palate where there is a zippy acidity and a long length.  This is the most austere and flinty of the three Chardonnays (definitely Old World in style), but no less delicious.  I think this is my favourite of the three.  A great food wine.

Bachelder Oregon Chardonnay 2009Bachelder Oregon Chardonnay 2009:  Sweet, ripe fruit aromas of pineapple, peach, and citrus, with vanilla, minerals, and a very slight nutty note.  Rich and creamy on the palate with notes of sweet vanilla, caramel, and ripe yellow fruit, and a long length.  A style for those who like a rounder, creamier texture in their white wines. This is certainly more of a New World style, but it still retains the tension typical of cool climate Chardonnay, with a slight tartness on the finish.  While it’s very different from the Bourgogne Chardonnay, it’s without question a very pleasurable wine.

Bachelder Niagara Chardonnay 2009Bachelder Niagara Chardonnay 2009:  Stylistically, this Chardonnay lies somewhere between the Burgundy and Oregon examples.  It has the both the acidity and minerality of the Chardonnay from Burgundy, as well as some of the fruit flavours of the wine from Oregon.  This wine is full of citrus, tree fruit, wet stone, and spice aromas.  I also found a touch of smokiness – not sure if that’s the limestone soils the grapes grow in or the judicious use of oak.  This wine has a firm structure and a long length.  Very delicious.

All three of these wines are worth the $34.95 price tag at the LCBO.  If you can splurge a bit or have some wine-loving friends coming over, then I recommend you buy all three and taste them together to really get a feel for the unique terroir of each region.

Wednesday’s WoW! De Chanceny Cremant de Loire Rose Brut

De Chanceny Cremant de Loire Rose BrutThis pretty pink bubbly, De Chanceny Crémant de Loire Rosé Brut, is the perfect wine to add a colourful sparkle to your Valentine’s Day celebrations – and that special someone never needs to know that it’s only $17.30 at the LCBO!

Crémant 

The word “crémant” is used on bottles of bubbly wine from France that are made outside the designated Champagne area, but that employ the same methods as those used in Champagne to make their wines sparkle. Several sparkling wine appellations in France were given the use of this word in the 1980s with an agreement that they would no longer use the term “méthode champenoise” on their labels. “Méthode champenoise” has now been replaced with the term “méthode traditionnelle,” or “traditional method.”  For more information about the “traditional method”, please read Fact #2 in the article 10 Fun Facts About Champagne Bubbles.

“Crémant” is used as a prefix and the regional name in which the sparkling wine is produced follows. For example, “Crémant de Loire” and “Crémant de Bourgogne”.  These bubblies are made using the grape varieties approved for that particular region.  Often, these wines provide a delicious and much more affordable option to the much more expensive wines from Champagne.

Tasting Note

This light pink wine is made primarily from Cabernet Franc and has delicate aromas of raspberry, cranberry, red plum, pink grapefruit, andRose Sparkling Wine dried herbs, with a slight autolytic yeasty character.  Light and refreshing on the palate, with red berry, mineral, herbs, and biscuit flavours, a soft, gentle texture, and a very pleasant, lingering finish.  Begin your romantic Valentine’s meal pairing this wine with seafood appetizers, such as chilled shrimp, salmon or crab cakes, or even sushi (as an appetizer or a main course).

Wednesday’s WoW! Bouchard Pere & Fils La Vignee Pinot Noir 2009

Bouchard Pere et Fils La Vignee Pinot Noir 2009

A Great Wine With Turkey!

This week’s WoW is for all you last minute Christmas organizers who are still looking for a good red wine to serve with your turkey dinner.  Bouchard Pere et Fils La Vignee Pinot Noir 2009 is a great choice at the great price of $16.95 at the LCBO.

This wine comes from Pinot Noir’s ancestral homeland of Burgundy, France, where some of the most incredible examples of this grape are produced.

Bouchard Pere et Fils

Founded in 1732, Bouchard Pere et Fils is now the largest domaine in the Cote d’Or.  In 1820, Bernard Bouchard purchased the royal fortress of Beaune, built by King Louis XI and King Louis XII.  Since then, Bouchard’s wines have been cellared in the bastions and ramparts of this fortress.  The domaine’s 321 acres of vineyards includes 185 acres of Premier Cru and 30 acres of Grand Cru.  In 1995, the Bouchard family passed the domaine on to a very old Champagne family, the Henriots, who have continued to run the domaine with the special attention and care the Bouchard’s did for over 26o years.

Winemaking

The grapes for this wine are grown by quality conscious growers who follow Bouchard Pere et Fils strict quality control standards.  Twenty-five percent of the wine is aged in barrels for 6 months while the remaining 75% is aged in stainless steel vats.  All maturing takes place in the cellars of the ancient Chateau de Beaune.

Tasting Notes

This wine is a pretty ruby colour and displays aromas of red berries, especially cranberry and raspberry, spice, and a hint of vanilla.  It’s medium-bodied, soft, and silky on the palate with a very good length.  A really nice red Burgundy for the price.  This wine could take the place of cranberry sauce with your turkey dinner this Christmas.

10 Fun Facts About Champagne Bubbles

Bubbles in ChampagneDuring the holiday season more bottles of Champagne will be opened than any other time of the year.  And, why not?  After all, it is the perfect celebratory drink –  the festive bubbles sparkle in the glow of holiday lights as they rise to the top of the glass and burst, releasing the wine’s enticing aromas, millions of tiny explosions tickling your nose as you take a sip.  Champagne bubbles are like no other bubbles.  They’re fine, elegant, and rich, and create an unforgettable sensation in your mouth that’s bound to bring a smile to your lips.  So, raise a toast to bubbles this holiday season.

10 Facts About Champagne Bubbles

1. One bottle of Champagne contains approximately 47 million separate bubbles.Champagne Bubbles

2.  The bubbles in Champagne are formed during a second fermentation that takes place in the very bottle in which you purchase the wine.  This method of sparkling wine production is called the traditional method, or methode traditionelle.  Very simply, after the initial fermentation is complete, the still wine, or vin clair, is bottled and a liqueur de tirage, a solution of sugar, yeast, and nutrients, is added.  A crown cap is placed on the bottle and the yeast proceeds to devour the sugar, creating alcohol, heat, and carbon dioxide.  The carbon dioxide cannot escape from the sealed bottle, so it is dissolved in the wine until the bottle is opened.  Once opened, the carbon dioxide forms tiny, elegant bubbles.

3.  Dom Perignon is often credited as being the creator of sparkling Champagne, and while this is a great marketing gimmick, the truth is that theStatue of Dom Perignon outside Moet & Chandon in Epernay talented Benedictine Monk spent much of his time trying to eradicate bubbles from his precious wine, as he believed sparkling wine was the drink of immoral people, and that bubbles were a fault.  Dom Perignon did, however, put many practices into place in the vineyard and the winery that increased the quality and reputation of the wine from the Champagne region, and he developed a process which enabled him to make high quality white wine from red grapes.  Many of Perignon’s developments are still used today.

(NOTE: Yeasts were not yet understood at the time, so when fermentation stopped due to the cold winter weather in Champagne, it was believed that it was complete.  In the springtime, when the temperatures warmed up, fermentation would start again, sometimes after the wine had already been shipped and/or bottled, forming bubbles in the wine.)

4.  The English were the largest importers of the wines of the Champagne region in the 17th century, and they grew fond of the accidental bubbles.  Documents have shown that it was most likely the English who actually made the first deliberately sparkling wine.  In 1662, an Englishman named Christopher Merret wrote an article for the Royal Society about how adding sugar to a finished wine would make it sparkle.  Incidentally, this was 6 years before Dom Perignon even arrived at the monastery at Hautvillers, where he is said to have ‘invented’ Champagne.

Popping Champagne cork5. The pressure inside a bottle of unopened Champagne is around 6 atmospheres.  That’s about 3 times the pressure inside a car tire, and about the same as the pressure inside the tire of a double-decker bus.  This explains why Champagne bottles and corks are thicker than most.  In 2008, Friedrich Balck, a German scientist, measured the speed of a cork as it left a vigorously shaken bottle of Champagne at 40 km an hour.

6. The glass in which Champagne is served has a huge impact on how the bubbles behave and feel in the mouth.  Cooling the glass will weaken the bubbles, and any grease on the glass will simply destroy them.  Tall, thin glasses seem to be the best bubble savers, and ones that are tulip-shaped will help trap the aromas at the top of the glass.

7.  Bubbles transport the aromas and flavours of the wine to the surface with them, so there is no need to swirl a glass of sparkling wine as we do with a glass of still wine.  Swirling the glass will only make the bubbles disappear faster.

8.  The bubbles form on specific points on the sides of the glass.  These points can be impurities in the glass or particles left in Flutes of Champagnethe glass by the polishing cloth.  Some Champagne glasses even have tiny scratches etched into the bottom to help bubbles form.  The bubbles hold on to these points as they grow, and once they are large enough, they are released, forming elegant pearl-like strings rising to the top of the glass.

9.  Carbon dioxide dissolves into cooler liquids more easily than warmer ones.  This explains why room temperature Champagne will foam so easily when opened.  Vigorously shaking a bottle of Champagne before opening will quickly mix small bubbles of carbon dioxide into the liquid.  When the bottle is opened, the difference in pressure causes the bubbles to grown rapidly and the Champagne bursts out, wasting a great deal of perfectly good Champagne.  Ideally, Champagne should be served at 8° to 10°C and shaking the bottle should be avoided.

10.  The carbon dioxide in a bottle of Champagne will help keep the cork moist so there is no need to store Champagne on its side like you do with bottles of still wine with natural cork.  This has its benefits because the wine will not have contact with the cork, reducing the risk of cork taint.

Wednesday’s WoW – Coudoulet de Beaucastel Cotes-du-Rhone 2009

Coudoulet de Beaucastel Wine LabelToday’s WoW, Coudoulet de Beaucastel Côtes-du-Rhône 2009 from the Southern Rhone in France, is a great wine to have on hand this holiday season.  While it may cost a bit more ($29.95 at the LCBO), it’s worth every penny, and your wine-loving friends will definitely be pleased with your choice.

Coudoulet de Beaucastel

Coudoulet de Beaucastel Côtes-du-Rhône is made by Chateau de Beaucastel, one of the leading properties of Chateauneuf-du-Pape, and is often referred to as a baby Beaucastel.  The thirty hectares of vines that grow the Coudoulet de Beaucastel grapes are located directly to the east of Chateau de Beaucastel, and just outside the Chateauneuf-du-Pape AOC boundary, hence the labelling as Côtes-du-Rhône.  These vineyards have the same rounded stones, or ‘galets’, covering them as the vineyards of  Beaucastel’s top Chateauneuf-du-Pape wine, which retain the heat of the Mediterranean sun and then slowly release this heat during the night.  The ‘galet’ stones also give the vineyards a head start in the springtime.

Winemaking

As with Chateau de Beaucastel’s Chateauneuf-du-Pape wine, Coudoulet is dominated by Mourvedre and Grenache, at approximately 30% each.  The high percentage of Mourvedre contributes a firm tannic backbone and helps prevent oxidation, increasing the wine’s ability to age.  The Grenache provides a rounded texture and rich fruit flavours.  Syrah and Cinsault each make up about 20% of the blend and bring added complexity and structure to the wine.

All the grapes are hand-harvested and sorted to ensure only perfectly ripe and healthy grapes were used in the wine.  Each variety is fermented separately and blending takes place after malolactic fermentation.  After blending, the wine is aged for 6 to 8 months in large oak barrels.

Tasting Notes

Coudoulet de Beaucastel Cotes-du-Rhone 2009 is a beautiful dark ruby colour showing quite intense and complex aromas of dark raspberries, red plums, ripe blackberries, baking spice, ground white pepper, and a pretty, dried lavender floral note.  It’s plush and ripe with soft, silky tannins and flavours of dried herbs, potpourri, spicy dark fruit, and a meaty, earthy character.  The alcohol is warming, but balanced.  It’s very approachable and delicious right now, but will cellar well for at least 5 to 7 years, probably more.  It calls out for a roasted rack of lamb with rosemary and garlic.

A Tasting of Veuve Clicquot Champagne with Dominique Demarville

Pouring Veuve ClicquotThe Champagne house Veuve Clicquot Ponsardin has had a long and fascinating history.  Founded in 1772 by Philippe Clicquot, it began primarily as a banking and textile company that only dabbled in the Champagne trade.  When Philippe’s son, Francois, became head of the company, focus switched more to Champagne. In 1805 Francois Clicquot passed away, leaving his young widow, Nicole-Barbe Clicquot Ponsardin, to take the reins.  Not only did Veuve (Widow) Nicole-Barbe run the company with great skill, she turned the house into one of the most famous and prestigious grande marques ever.  Nicole-Barbe also transformed the way Champagne was made when she created the first riddling table, enabling the production of crystal clear wines.  Veuve Clicquot also produced the very first vintage Champagne in 1810.

I’ve been intrigued with the story of Veuve ever since reading Tilar J. Mazzeo’s book, The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It, and I have enjoyed Veuve Champagne for some time, so I was thrilled when I got the opportunity to have a one-on-one tasting with Veuve’s current winemaker, Dominique Demarville.

Dominique Demarville, Cellar Master

Dominique Demarville became the 10th Cellar Master of Veuve Clicquot on June 1st 2009 after being Deputy Cellar Master since 2006.  Dominique Demarville, Veuve Clicquot Cellar MasterHe began his career in wine 26 years ago when he harvested grapes in Champagne as a summer job.  He realized his passion for wine that summer, leading him to earn a technical degree in oenology and viticulture at Lycée Viticole de la Champagne, and a degree in oenology at the University of Burgundy. He worked in several French wine regions before finally settling in Champagne, where he worked at several different Champagne houses before taking a position at Veuve Clicquot Ponsardin. He’s a very charming and personable man, with sharp blue eyes and incredible passion for his work.  Once I got over my initial feeling of  giddiness after meeting M. Demarville, I was able to concentrate as he lead me through a tasting of 5 remarkable Veuve Clicquot Champagnes.

The Wines

Veuve Clicquot Ponsardin Champagne

Veuve Clicquot Brut Non VintageVeuve Clicquot Brut Non Vintage

Typical of Veuve Clicquot wines, Pinot Noir is dominant.  The blend is 50 to 55% Pinot Noir, 28 to 35% Chardonnay, and 15 to 20% Pinot Meunier.  Between 25 and 40% of the wine is made up of reserve wines, which help to maintain consistency of the house style.  The winemakers have 17 years of reserve wines to draw on when creating the blend, the oldest being from 1988.  The over 400 different reserve wines are not yet blended and are stored by cru and by grape variety.  These still wines remain on their lees to help prevent oxidation, and M. Demarville stated that it is the reserve wines that contribute the distinctive brioche flavour to the final blend.

Veuve Clicquot Brut Yellow Label has a golden yellow colour with aromas of ripe apples, peaches, quince, and white blossoms.  The mousse is  creamy and persistent, and the palate shows flavours of brioche, vanilla, crisp citrus, yellow fruit, and a toasty finish.  Pair with lobster risotto or mushroom quiche. (LCBO $66.25)

Veuve Clicquot Rose Non VintageVeuve Clicquot Rosé Non Vintage

The blend is very similar to the Brut Yellow Label with 50 to 55% Pinot Noir, 28 to 33% Chardonnay, and 15 to 20% Pinot Meunier, and again 20 to 35% is reserve wines.  The difference is the addition of about 12% still red wine, which is a blend of Pinot Noir and Pinot Meunier, giving a pretty pink colour and berry flavours.

The Rosé Non Vintage is a light pink colour with aromas of wild red berry, cherry pie, toast, and brioche.  Powerful, yet elegant, this wine is creamy and concentrated, ending with a long delicious finish.  Pair this wine with with shellfish, caviar, or smoked salmon.

Veuve Clicquot Vintage Reserve Brut 2002Veuve Clicquot Vintage Brut 2002

Made only in exceptional years, M. Demarville says the vintage wines “must show the gift of nature.”  The Vintage 2002 is comprised of 60% Pinot Noir, 33% Chardonnay, and 7% Pinot Meunier.  The grapes come from 17 vineyards, all of which are classified as either Grands Crus or Premier Crus.  This wine was disgorged in 2009 after having spent 6 years on the lees.

A sparkling pale yellow colour, intensely aromatic and concentrated, this wine exhibits citrus and mandarine aromas, with a very floral character.  A lively and generous mousse with brioche, creamy vanilla, minerals, spice, and crisp citrus flavours, and a long toasty finish.  A stunning wine.  Pair with stewed rabbit or a mild vegetable curry. (LCBO Vintages, $88.95)

Veuve Clicquot Vintage Rose 2004Veuve Clicquot Vintage Rosé 2004

The Vintage Rosé 2004 is a blend of 62% Pinot Noir, 30% Chardonnay, and 8% Pinot Meunier.  There is also an addition of 15% still red Pinot Noir from Bouzy vineyards.  The blend is made up of approximately 20 Grands and Premier Crus vineyards.  It was aged 5 years on the lees and was disgorged in 2010.  The 2004 vintage is lighter and leaner than 2002, but has excellent aging potential.  M. Demarville suggests it could age at least 20 years.

A coppery pink colour  with pronounced ripe red fruit, floral, and pastry aromas.  There is a zesty acidity and a very long length.  Juicy and delicious.  Pair with roasted turkey or beef carpaccio. (LCBO Vintages, $94.95)

Veuve Clicquot Demi-SecVeuve Clicquot Demi-Sec Non Vintage

This is a more “traditional” Champagne as it is sweeter in style (it wasn’t until relatively recently that the trend has moved towards drier versions).  Pinot Noir is again dominant at 40 to 45% of the blend, lending structure and power to the wine.  A higher percentage of Pinot Meunier than other Veuve Champagnes (30 to 35%) gives exotic fruit and floral notes.  Chardonnay makes up 20 to 25%, contributing freshness and delicacy. About 20 to 30% reserve wine is added and the final wine has 45 g/l of sugar.

This wine has rich notes of honey, brioche, toast, and sweet yellow stone fruit, with a round and luxurious texture.  The crisp burst of acidity nicely balances the higher sugar levels in this wine.  Great to pair with desserts at the end of your holiday meal.  Try it with Panna Cotta, dried fruit with a custard sauce, or chocolate covered strawberries. (LCBO, $69.55)

One-on-One with Dominique Demarville

Beaujolais Nouveau 2011 has Arrived!

Beaujolais Nouveau 2011 has arrived on the shelves at the LCBO!

What began as a local celebratory drink to mark the end of the harvest, poured out of large jugs, and consumed in copious quantities by vineyard and winery workers, became a huge economic success in the late 1980s and into the 1990s.  Millions of cases are now shipped around the globe each November. Almost half the grapes grown in the Beaujolais region now go into making Beaujolais Nouveau. It’s amazing to think that the grapes were still hanging on the vines a few short weeks before the wine is consumed by millions of people around the world.

But, the nouveau craze has lost some of its luster in recent years, thanks to rising prices, criticism, and the labelling of the wine as ‘lollipop wine’ by some wine experts.  Granted, the quality of some of these wines is questionable and can be reminiscent of nail polish scented bubble gum, but their soft fruitiness does meet a demand.  Many other regions in France, Italy, Spain, even Canada are cashing in on the commercial success of nouveau or primeur wines.  Released on the third Thursday of  November, these very young red wines are meant to be fun, fruity, and frivolous, and not much more…and that’s okay.

Georges Duboeuf – Marketing GeniusGeorges Duboeuf Beaujolais Nouveau

Beaujolais Nouveau is the most famous “vin de primeur” in the world. Giant Beaujolais producer, Georges Duboeuf, is largely responsible for the young wine’s rise to fame. He came up with an idea to capitalize on the growing popularity of the wine by challenging other producers of Beaujolais Nouveau to a race to see who could be the first to get their newly fermented wine to the Paris market. By the 1980‘s the race had become somewhat of a huge deal and, in 1985, the third Thursday of November became the official release date of Beaujolais Nouveau.

Carbonic Maceration

The region of Beaujolais is distinguished by the method of fermentation it uses to produce light, fruity, almost candied wines – carbonic maceration. It is essential that the Gamay Noir grapes used for Beaujolais be picked by hand as the grapes must arrive at the winery in whole bunches (machines tend to damage grapes). Beaujolais Nouveau undergoes what is known as semi-carbonic maceration which is faster and enables the wine to be ready for the market much more quickly.

In semi-carbonic maceration the whole bunches are put into a fermentation tank. The weight of the grapes at the top crushes the grapes at the bottom of the tank, allowing them to release their juices. Yeast is then able to do its work by converting the sugar in the juice to alcohol and carbon dioxide. The carbon dioxide saturates the atmosphere in the tank, eliminating any oxygen. The whole grapes in the upper part of the tank then undergo intracellular fermentation. That is, fermentation takes place within the grape berry itself, with no yeast present, and in anaerobic conditions. The grapes own respiration converts the sugar to alcohol, and the resulting wine may take on flavours of pear drop, bubble gum, and candied fruit.

Fermentation for Beaujolais Nouveau can take as little as 4 days, while it usually takes ten days or more for regular Beaujolais wines. Beaujolais Nouveau is then bottled by the beginning of November in order for it to be ready for the market. The more concentrated longer-lived Beaujolais may not be bottled until the following Christmas.

Bottles of Primeur wine at the LCBOThe Taste of Beaujolais Nouveau

Beaujolais Nouveau is made from Gamay and is a light-bodied red wine with a purplish-pink colour. It is fruity in flavour with very soft tannins making it quite quaffable. The aromas and flavours associated with the wine are pear drop, banana, bubblegum, and sweet red berries, such as raspberries and strawberries.

Food Pairings for Beaujolais Nouveau

Beaujolais Nouveau can be served with a wide variety of dishes including, salmon and trout, smoked ham, hotdogs, pizza, and roasted chicken. With the holiday season now upon us, Beaujolais Nouveau is also a great match with turkey and all the trimmings!

Due to the wine’s fruity character and low tannins, it is quite acceptable to serve Beaujolais Nouveau slightly chilled (13-15 degrees Celsius). Many call this wine “summer in a glass.”

Enjoy Beaujolais Nouveau While It’s Still Young

This is not a wine meant for aging. It should be enjoyed at the time of purchase when it still has it’s young fruitiness. Ideally, Beaujolais Nouveau should be consumed within 6 months.

It’s important to remember that Beaujolais Nouveau is an unpretentious wine not to be taken too seriously. It is known by many in the wine industry as “lollipop wine” for its almost candy-like character.

Beaujolais Nouveau Tasting Notes

Only 4 Nouveau wines from the Beaujolais region are offered at the LCBO this year.  I was only able to taste 3 of them.

Georges DuBoeuf Gamay NouveauGeorges DuBoeuf Gamay Nouveau 2011 ($8.95):  A bright purple colour with a fuschia rim.  Sweet, ripe aromas of bubble gum, candied red berries, banana, and herbs, even a slight black pepper.  The palate disappoints a bit with a very short length.

Georges DuBoeuf Beaujolais-Villages Nouveau 2011Georges DuBoeuf Beaujolais-Villages Nouveau 2011 ($14.95):  Pleasant aromas of red cherries, pink cotton candy, sweet raspberries, bananas, and cream soda. Very soft and round on the palate with a medium length. Pleasant.

Joseph Drouhin Beaujolais-Villages Nouveau 2011 ($14.95):  My favourite of the 3.  A more elegant wine showing aromas of ripe cherries, raspberries, and blueberries, pretty blossoms, and fresh herbs.  Easy-drinking with a soft silkiness and good length.

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