More substantial than a Beaujolais Nouveau, less serious than a Cru Beaujolais, this lively Gamay is great for a picnic or informal dinner.

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  Deborah Adeyanju

  A youthful nose with concentrated black cherry, raspberry, and strawberry jam aromas. Medium fruit intensity. Light truffle and earthy notes. Slightly tart, zesty, red fruit flavors play on the palate. Slightly angular tannins, medium acidity, and a medium-long finish characterize this light, attractive, juicy red. Likely to be a good accompaniment to pasta. At peak now. Drink by 2016–2017.

  Food pairing: light red meats or pasta

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! A little on the lighter, fruitier side compared to our other Beaujolais Crus.

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  Cheryl Bringuez

  Delicate, with aromas of strawberry, fresh thyme, and a hint of violets. Notable for minerality on the finish with tangy cherry flavors. Light but with the kind of bright acidity that makes a great food wine.

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! Great for casual eating.

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  Colin Talcroft

  Initially reticent, but with a little time in the glass the wine releases an appetizing perfume of roses, herbs, cherry, nutmeg, and other spices, presaging a cherry and spice-dominated flavor profile. Still young, with concentrated, layered fruit veiled by tannins, but opens up with a little patience, suggesting a nice development ahead. Attractive even now for its cherry fruit and fine tannins on a balanced finish, but likely to reveal its true potential between now and around 2019.

  Food pairing: Picnics, chicken dishes, pasta—or more serious fare

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! The Morgon Cru leans toward Burgundy style, with a similar sense of seriousness and elegance.

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  Deborah Adeyanju

  A playful nose whets the appetite with aromas of black raspberries, blueberries, and prunes. Concentrated, slightly jammy fruit. Hints of truffles, wet earth, pepper, and other spices round out the nose. Tart, dark fruit dominates the palate. Mouth coating. Weighty, with grippy tannins and an almost chewy texture. Floral hints on the mid-palate. Moderate acidity. Baking chocolate emerges on a dry, medium-length finish. Well-integrated flavors. Good balance and generous structure. Verging on full-bodied. A fruity, juicy, generously proportioned wine.

  Food pairing: Roast or stewed beef in sauce

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! With its name and easy appeal, we find it a great wine to share over Valentine’s Day.

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  Colin Talcroft

  Bright, and fruity with citrus notes, scents of red berries, and a hint of banana for an immediately appealing nose that rises up from the glass. The bright nose doesn’t quite prepare you for the intense, concentrated fruit on the palate; this is more serious wine than it may seem at first, with layers of fruit balanced by brisk acidity and light tannins on an extended finish. Has both presence and poise. Very tasty now, but likely to improve through 2016—perhaps longer. Delicious. An exceptionally good example of this appellation. An exceptional value.

  Food pairing: Picnics, chicken dishes, pasta—or more serious fare, such as beef ribs, duck, or lamb

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! You’ll be able to taste the fruit in this one, and taste it well — a perfect complement to an informal dinner.

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  Colin Talcroft

  Like its 2011 St. Amour stable mate, an exceptionally fine example of its appellation—if not entirely typical—and an excellent value. Somewhat closed at the moment, but with an appealing nose dominated by plums with intriguing watermelon and anise notes. Full, soft tannins veil deep, layered, plummy fruit with meaty undertones balanced by bright acidity. While enough fruit pushes through to make this wine tasty even now, it’s likely to richly reward cellaring.

  Food pairing: Beef ribs, duck, lamb, ham, terrines