Coquelet 2018 Beaujolais-Villages

2018 is proving to be a superb vintage for Beaujolais, with lush, vibrant fruit and nice brightness despite the slightly higher than usual alcohol - the Damien Coquelet Beaujolais-Villages is a beautiful example and just a joyful wine! The wine shows a deep bright red color and aromas of crushed raspberry and strawberry with violet and citrus notes. The palate shows ripe sappy red and black fruits, pure and bright, lifted by citrusy acidity, with a nice earthy texture beneath the lush fruit that lingers in the long juicy finish.  Serve cool for immense enjoyment over the next three or four years!  David Lillie

Terres Dorées (Jean-Paul Brun) 2018 Beaujolais l'Ancien V.V.

L'Ancien comes from Jean Paul Brun's home village of Charnay in the southern Beaujolais. The vines range in age from 40 to 60 years old and are planted on slopes sporting the area's signature sandy clay-limestone soils, featuring the particular local "dorée" or "golden" limestone that is laden with iron. These older vines have always been farmed organically and harvested by hand and yield small, thick-skinned Gamay berries. As for all Terres Dorées reds, the vinification is traditional Burgundian rather than the normal carbonic maceration in Beaujolais. The 2018 shows a bright deep red color. The aromas are high-toned and ripe with red currant, raspberry and wild strawberry, quite bright and floral. The palate shows lush, ripe berry fruits backed by citrusy acidity, quite refreshing. The finish is long and sappy with bright red fruits and tart acidity - stock-up on this crowd-pleasing Beaujolais!

Coudert (Clos de la Roilette) 2018 Fleurie Clos de la Roilette

2018 is an excellent vintage for Alain Coudert - reminiscent of the ripeness of 2009 but with firmer structure and brighter fruit. The Clos de  la Roilette shows a deep red/black color, with lush aromas of cassis, black cherry, pomegranate and blackberry - very complex - with hints of blood orange, licorice and spice. The palate is dense and deep showing the Moulin-a-Vent side of Fleurie, with juicy black fruits backed with firm acidity and mineral flavors. The finish is long with sappy fruit liqueur and earthy acidity. It's a big wine but quite balanced and well-structured - open well in advance if drinking now, or cellar for three to five years then drink until 2030. This is a classic Clos de la Roilette and is highly recommended.  David Lillie

Coudert (Clos de la Roilette) 2018 Fleurie Cuvée Tardive

We have had the pleasure of selling every vintage of Alain Coudert's "Cuvée Tardive" since it's creation in 1994 (or was it 1995?) and the 2018 is certainly one of the best!  It's better balanced than the very ripe 2009, a bit prettier than the well-structured 2010, a bit denser than the beautiful 2014...maybe it's the best yet? From average 80 year-old vines in clay with manganese in addition to granite soils near Moulin-A-Vent, fermentation in whole clusters with native yeasts in open-top, neutral wood vats with the cap kept submerged; the maceration for Tardive is approximately 18 days, aging takes place in old foudres.  The 2018 shows a dark black/red color, with astonishing aromas of ripe cassis and black cherry with bitter mocha, violet, licorice, earth and smoke. The palate is deep and velvety with black cherry, blackberry and strawberry liqueur, licorice and spice, backed by firm acidity and gritty mineral flavors.  While the wine is ripe and supple enough to drink young, it will repay a few years of aging and should be very interesting in 2030 to 2035. Very little is available, 6 bottle maximum, please.  David Lillie

Coudert 2018 Fleurie Cuvée Christie

Alain Coudert makes this lovely wine from two small parcels on typical Fleurie terroir of sandy soils over decomposed granite, in contast to the heavier clay/manganese soils at the Clos de la Roilette, which borders Moulin-a-Vent. The 2018 is a bright garnet/red color with vivid aromas of black cherry and ripe strawberry with violet, cocoa, earth and citrus. There is deep, ripe berry fruit on the palate, sappy and long, framed in grainy earth and citrus - showing the granite soils. This delicious full-bodied Fleurie shows the richness of the 2018 vintage but remains fresh and lively - drink this beautiful Beaujolais over the next three to five years, served cool, with just about anything!

Thevenet, Jean-Paul 2018 Morgon Vieilles Vignes

The Thévenet Morgon VV is always one of the greatest of Beaujolais. From 4.75 hectares near Le Clachet, from vines averaging 70 years of age, with some planted before World War One. About 2,000 cases are produced. Vineyard work is biodynamic, fermentation is with wild yeasts at a moderately low temperature (10 - 13 degrees Celsius). Aging is mostly in old barrels from DRC with minimal extraction. The 2018 Vieilles Vignes is a superb Morgon, that retains all it's complex, earthy character while showing the beautiful ripeness of this outstanding vintage. On opening the wine shows a potpourri of bright red and black fruits with cherry skin and black raspberry, spice, citrus and earth. The palate is silky, but with firm earthy tannins, with sappy cherry/raspberry/strawberry fruit framed in grainy minerality which continues in the long complex finish. This will need some time to reveal its secrets, please give it a long decant if drinking now, best to cellar three to five years and drink until 2032+

Lapierre 2017 Morgon Cuvee N (No added SO2)

Lapierre 2018 Morgon

2018 is a great vintage for the Morgon from Mathieu and Camille Lapierre. The wine shows lovely deep aromas of blackberry liqueur and earth, and there's an underlying complexity to this wine that is perhaps overshadowed by the joyful, smile-inducing fruit that jumps out of the glass. Though a candidate for aging 5 to 8+ years, it's drinking beautifully now and will be perfect with upcoming holiday meals with a light chill.    -EL

Lapierre 2018 Morgon Cuvee N (No added SO2)

Especially during the 3-6 month period after bottling, the "N" ( no SO2 added) Morgon from the Lapierre camp is generally more open and lifted aromatically, with pure fruit and great mid-palate and finish. Often the version with SO2 added before bottling is more closed and muted aromatically and needs a bit more time to open up before showing off all the pretty red fruit. There have been several tastings that can be researched for more insight on these different versions of an otherwise identical wine. Some posit that the bottling with SO2 added would be a better candidate for long time aging, but I'm not sure I concur. We will have to put a bottle of each 2018 away and return to this conversation next decade!   -EL

Ducroux, Christian 2018 Vin de France Exspectatia

(Tasted from three different barrels, January 2019) Ripe plum and berry fruit aromas, blackberry liqueur, earth,  rose, licorice. The palate is deep, long and elegant with earthy red currant, blackberry fruit, minerals and firm acidity, terrific length of fruit and stone, balanced and bright. This is both a superb natural wine and a great wine of terroir. Probably best 2022 - 2030.  We think Christian practices some of  the best farming we've ever seen - his soils are covered  with  thick growth, even in winter and fruit trees grow between the vines. His techniques are complex and intelligent, the product of forty years of experience with organic and biodynamic farming. Thank-you, Christian Ducroux!  David Lillie

Perraud (Isabelle & Bruno) 2018 Saint-Amour

Isabelle and Bruno Perraud are not well known in the US but they're making delicious natural Beaujolais and their lush and pretty Saint-Amour will be a hit on Thanksgiving, served a bit cool. - The 2018 Perraud Saint-Amour is a vibrant and beautiful natural Beaujolais! The wine is from 40 year-old vines in organic farming, soils of sandy granite and small stones, vinified, aged and bottled with zero additives.  The wine shows exuberant, floral aromas of black fruit liqueur with herbal and citrus notes. The palate shows bright, extremely pretty black and red fruits, a bit of cocoa, very mineral, with an almost bitter earthy character adding to the wine's complexity. This is a unique and delicious bottle of Saint-Amour and is highly recommended, especially for lovers of natural wines! David Lillie

Perraud (Maison B. Perraud) 2018 Morgon "Grand Cras"

The Perraud Morgon "Grand Cras" is an excellent example of the bold quality of fruit and structure that one can expect from 2018 Cru Beaujolais. From 60-year-old vines, the vineyard work is done without pesticides or herbicides. Similarly, fermentation is kicked off by indigenous yeasts and the grapes undergo semi-carbonic maceration. The wine is aged in old oak for 6 months and bottled unfiltered. Very little sulfur is used during the process - the analysis shows 8 mg/l total at bottling.  The nose and palate are a team of dark flowers, fresh earth, and wild dark fruits of cherry and blackberry. There are hints of green, savory herbs and dark stone on the palate as well. The structure is solid, with tannic chewiness and a focused, clean peak of acidity. It is a pleasure to drink now, but has a long life ahead. Dave H

Lapalu 2018 Brouilly La Croix des Rameaux

The Lapalu "La Croix des Rameaux" is from numerous parcels on decomposed granite soils, averaging 60 years of age with the oldest being 90 years-old, south-west exposure. Three week semi-carbonic fermentation, aged in old barrels, not fined or filtered, only 10 mg/l of SO2, production about 200 cases.  We always love the "Croix des Rameaux" and the 2018 is outstanding, showing lush, deep aromas of ripe strawberry and black fruits with earth and spice. The palate is very elegant with a firm mineral core, showing strawberry and cherry liqueur with brown spice, plum and citrus, the finish is long and firm. Decant if drinking now, best to wait 3 to 5 years then drink until 2030+ David Lillie

Lapalu 2018 Brouilly Cuvée des Fous

The "Cuvée des Fous" is sourced from two parcels with an average of 80+ year old vines in warmer areas of Brouilly. Half a hectare is from the oldest vines of the domaine planted in 1900.  Whole cluster semi-carbonic fermentation and a bit more extraction than his other cuvées, aged 6-8 months in neutral barrel, then assembled into tank for 1 month before bottling. No fining or filtration, no SO2 added. The 2018 shows a quite dark red/black color with aromas of strawberry and cherry liqueur, the palate is very deep and ripe with earth and meat underlying the ripe red and black fruits, lifted with nice brightness and firm acidity in the very long and mineral finish. Lovely wine!  David Lillie

Lapalu 2018 Vin de France Alma Mater

The Lapalu "Alma Mater" is made from multiple parcels on sandy granite soils: carbonic fermentation in concrete vats with whole clusters. Gentle maceration but no punch downs or punch overs to minimize extractions. Pressed with a traditional basket press. The wine is aged 7 months on the skins in amphora, with a permanent exchange with the "terre" (earth) in this vessel. ("Antidote to oxygen, thus eliminating need for sulfur" says the importer.) Pressed to tank and settled for 3 weeks, no fining or filtration, no SO2 added.  The 2018 "Alma Mater" is an intriguing and delicious wine showing complex aromas of bright, pure raspberry fruit, quite earthy and meaty. The palate was a bit closed when tasted in early September, but showing elegant deep red fruits with hints of mint, roast meats and licorice. This needs time but should be a profound mature Beaujolais.  David Lillie