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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!
|Vineyard:||50 years, 3.5 ha|
|Aging:||Ages for at least nine months before an unfiltered bottling|
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa