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Photo credit: Ted Axelrod

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.”