Once again, after a long hiatus spanning many years, I am exploring the best Beaujolais called “Cru.” (see previous post [June 27th] for more info on the break down of Beaujolais wine)
This one, pronounced “Mor-GONE” is different from any B.C. wine I have tasted. It is a purple-cranberry color with a yeasty bouquet and a touch of peanuts. (seriously)
The nose is quite subtle and very light in fruit. In the mouth, white pepper is the first sense you get and while it is light to medium bodied it is full of pepper flavors—again unlike any Gamay I have had. The finish is full of oakey smoke.
With a half hour of breathing, the tannic bite loosens a bit and dried fruit comes to the front. This wine is rustic, a little rough around the edges but tasty and nice accompaniment to our grilled pork steaks.
This wine was just $9 in Boston and clearly not my favorite Beaujolais Cru nor the typical Beaujolais Cru which tends more toward elegance. This one is more like a line backer than a place kicker but still part of the team! Raise a glass.