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2009 Georges Duboeuf Beaujolais Nouveau

Monday
Feb 1,2010
2009 Georges Duboeuf Beaujolais Nouveau
  • WHO: Georges “2.5 Million Cases a Year” Duboeuf
  • WHAT: 100% Gamay
  • WHEN: 2009
  • WHERE: Appellation Beaujolais Contrôlée
  • HOW: Clusters are hand-harvested, then the grapes are fermented whole in a process known as carbonic maceration for only four days.

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    • 2008 Jerome Quiot Côtes de Provence Rosé les Arnevels

    Tuesday
    Sep 29,2009
    2008 Jerome Quiot Côtes de Provence Rosé les Arnevels Front Label
    • WHO: Famille Quiot
    • WHAT: 35% Grenache, 25% Syrah, 20% Cinsault, 10% Cabernet Sauvignon, 5% Mourvèdre , and 5% other grape varieties from les Arnevels vineyard.
    • WHEN: 2008
    • WHERE: Côtes de Provence, France
    • HOW: The grapes are partly pressed and macerated with a short fermentation period of 12-24 hours for color. According to the bottle: “Special efforts are made to preserve freshness and fruit with the use of CO² gas to exclude oxygen during the harvest.” To this, we tilt our heads like curious kittens.

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