Georges Badriou, Beaujolais, Moulin-à-Vent, Burgundy, 2016
89
Tasted by:
(at Compagnie des Vins Surnaturels, London, 22 Aug 2018)
Drinking Window: 2018 - 2019
The red cherry characters here are more like a Pinot Noir in style than the confected notes you see from Beaujolais made in the traditional carbonic maceration method. It's showing a bit of maturity in its colour, but there's still red fruit vibrancy, lifted floral notes and bright acidity. One for pâtés and antipasti platters.
