Press coverage

Photo credit: Ted Axelrod

International Wine Review, August/September 2016

Beaujolais is in a state of transition. Its reputation for inexpensive, easy drinking Beaujolais and Beaujolais Nouveau is changing to include a renewed appreciation and recognition for its elegant Crus expressive of their terroir. Innocuous wines produced by many negociants and cooperatives are slowly being replaced by unique estate and vineyard designated ones. Young winemakers with international experience wishing to make wines from special places are able to purchase underpriced vineyards of very old vines and then craft unique, terroir-driven wines.

Cosmopolitan, July 2016

This fictional story features a group of friends and former college bandmates approaching their 50s, living in Brooklyn, and trying to sort out the many relationships in their lives. So naturally, you’ll want to drink something fresh and calm to go with it. McMartin suggests Beaujolais, a light-bodied red that goes great with summer food. “It’s something you would find on a French wine list in a really cool hole-in-the-wall restaurant in Brooklyn where everybody’s cooler than you,” McMartin says. If you don’t feel like trekking to a restaurant, McMartin says you can also head to a decent neighborhood wine shop and ask for Beaujolais that’s a little nicer than Beaujolais Nouveau; they’ll hook you up.

Matt Kramer, Wine Spectator, June 2016

Pinot Noir is now the iPhone of fine wine. It likely has reached market saturation and very likely cannot significantly grow sales, at least at the prices being asked now. So what next? I think the answer to that question is Gamay Noir. It’s in the same Burgundian mode as Pinot Noir. (Technically, the Beaujolais zone, which is all about Gamay Noir)

Nick Passmore, Forbes, July 10, 2015

Katie Bell, Forbes, January 1, 2015

Hoke Harden, Examiner, May 10, 2014

Marlynn, Urban Bliss Life, April 30, 2014

Jameson Fink, Grape Collective, April 17, 2014

Eric Asimov, The New York Times, April 7, 2014

Bruce Sanderson, Wine Spectator, February 28, 2014

Forbes, Katie Kelly Bell, February 11, 2014

Eric Asimov, The New York Times, April 4, 2013

Bill St. John, The Chicago Tribune, June 20, 2012

“[Gamay] undergirds all the delicious, aromatic reds of the Beaujolais … perhaps the most underrated red wine region of the globe.”

Lisa Airey, The Baltimore Sun, June 15, 2012

“Serious Beaujolais are take-no-prisoners, true-grit sorts that redefine the Gamay grape. If you are looking for wines with guts and stuffing that are not heavy, tannic or saturated with oak, look no further. These wines balance power with finesse and concentration with elegance.”

Jameson Fink, Foodista, June 12, 2012

“If you only know Beaujolais from the annual Nouveau celebration, you are missing out on some of the most charming and under-appreciated red wines in the world.”

Hoke Harden, The Examiner, June 11, 2012

“Gamay (technically, its full name is Gamay Noir à Jus Blanc) has always been lauded for its freshness and vivacity. Combine that with a style of winemaking popular in Beaujolais, partial carbonic maceration … and you have a unique style of exuberantly fruity red wine.”