Aged Beaujolais is not an oxymoron, a subtle dig like “good British food,” perpetuated by the “I don’t like Beaujolais because I’ve only had Beaujolais Nouveau” crowd. Burgundy-like in its elegance yet without the aged Burgundy price, it is dark ruby, deeply enveloping and silken-textured, and loaded with blackberries, bittersweet chocolate, cinnamon, and spice. Perfect with almost any dish and just reaching the peak of its powers, this is a hardworking wine made by a hardworking woman, with complexity and vitality that defy expectation. Gamay doubters, take note!
A proper cellar is a wine's home: a nurturing place of safety and comfort where it can travel through all its life stages, evolving and readying itself for your table. The Laval family has offered from their cellar this Pomerol that is but a few steps into its journey, still youthful and confident and ready to roll for the next several years. For the moment, watch how it develops in the glass, bursting with aromas of graphite, currants, plum, and pomegranate, and sporting a finely tannic backbone and lively acidity. It’s just begging for roast meat, chicken, chops—and a deep thirst.