The Third Thursday in November marks the release of Beaujolais Nouveau – under French Law the wine is released at 00:01, just weeks after the wine has ceased fermentation! Famous for being the first wine of the year’s vintage to be seen on the market, the fresh crunchy fruit aromas are a product of carbonic maceration.
We’ve decided that the Lockdown Tasting 2.2 tasting should look at the development of flavours in wine over time; from the super dominant 1o aromas in BOJO 20 (no not that BOJO!) to the gamey, savoury dried fruit of the Redman Shiraz 2014.
Wine 1: Domaine des Marrans Beaujolais Nouveau 2020
The newest of the new kids on the block; crunchy fruit, bubblegum. Extraction is kept to an absolute minimum and the wines are aged in large older barrels for 10-12 months before being bottled unfined and unfiltered. Mathieu’s wines have gained a following for their remarkably pure and fresh style, with grain and spice that underlines how he has vaulted this Domaine into the upper echelons of the Beaujolais elite.
Wine 2: The Raconteur Syrah 2014
The Raconteur Syrah is hand-picked then fermented on the skins. Using pump overs and punch downs to keep the juice and skins in constant contact aids the aromatic profile. Natural yeast fermentation with 20 days of skin contact after fermentation adding texture to the palate. Finally aged in French foudres for over a year to soften and round out while adding a layer of complexity.
Wine 3: Redman Shiraz 2014
From the longest standing winemakers of Coonawarra, Redman Shiraz is Old School winemaking at its best. Open top fermenters, traditional ageing and exemplary fruit make for the perfect recipe for wines with longevity, gamey, leathery yet still plenty of fruit to carry.