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$25.64
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Louis Jadot Chateau Des Jacques Moulin-A-Vent 2014 750ml

Rated 91 - I like the leaf and crushed-berry aromas with hints of wet earth. Medium body, fresh and firm tannins and a savory finish. Drink now. -...
$18.94
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Maison L'envoye Fleurie Chateau Vivier 2014 750ml

Rated 92 - Deep ruby. Aromas of fresh dark berries and incense, complicated by smoke and allspice accents. Silky and broad on entry, then more taut...
$20.44
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Stephane Aviron Moulin A Vent Vieilles Vignes 2014 750ml

Rated 94 - Be grateful that Stephane Aviron is an old-vine hunter. Serious tannins and concentration from 100-year-old vines give this wine its...
$41.94
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Thibault Liger-Belair Moulin A Vent La Roche 2014 750ml

Rated 90-93 - A potent nose of reduction and wood overshadows the underlying fruit. On the palate this is more restrained and tighter yet the mouth...
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2014 Gamay

The French wines of Beaujolais are widely regarded as some of the finest table wines in the world. This is due in part to the qualities of the Gamay grape, from which they are made. Gamay produces beautifully, juicy, rounded and gulpable red wines, usually drank young and full of their natural fruit character. However, it would be a mistake to say that Gamay is limited to easy-drinking, soft wines - it’s a highly flexible and versatile grape, capable of producing aged wines of serious complexity and structure, full of expression and fascinating characteristics.


The majority of Gamay wines from France are labeled under Beaujolais Villages or Beaujolais, and these are the standard table wines we’re used to seeing in French restaurants, at bistros, and at our local wine store. Usually great value for money, these are the light, slightly acidic examples of what the grape can do. Far more interesting are those Gamay wines from the 10 cru villages, just north of Beaujolais, where generations of expertise and a unique soil type made up of granitic schist result in far more unique, complicated wines. The best examples of Gamay feature intense aromatics, all black fruit and forest fare, and are worth cellaring for a few years.