Store
Château du Chatelard Beaujolais Villages
Year
2009
2009
Varietal
Gamay
Gamay
Style
Juicy
Juicy
Origin
France
France
Pairing
Seafood
Seafood
$18.00 per bottle
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Origin
The Beaujolais region, located 250 miles southeast of
Paris, is famous for producing the world’s only Gamay-
based wine to attain classic status. Administratively,
Beaujolais is considered part of the Burgundy region,
but, in both geography and climate, it is closer to the
Rhône Valley. Its distinctive wines should be considered
independently of both regions. Beaujolais is characterized
by the nearly exclusive use of the Gamay grape and a
fermentation technique called carbonic maceration. Pairings
One of the joys of Beaujolais is that it
goes with just about everything. Few
wines rival Gamay’s ability to embrace
a broad array of ingredients and food
styles. Its flexibility makes it the perfect
accompaniment to a potluck. From
deviled eggs to pasta and from Caesar
salad to pizza or spare ribs, Beaujolais
is there. It is also a standard with turkey
and stuffing and a welcome addition to
any brunch with quiche, eggs Benedict,
or
an
omelet
with
Gruyère
cheese
and
chives.
A
light
chill
intensifies
the
vibrant
fruit,
making
it
an
ideal
picnic
wine
as
well
as
a
refreshing
antidote
to
spicier
dishes.Serve lightly chilled (55°F).
Winemaker
In purchasing Château du Chatelard in
2000, husband and wife Sylvain and
Isabelle Rosier stepped back from the
business sector to pursue the bucolic life
of winemaking in one of France’s most
pastoral regions. They didn’t just buy an
estate with excellent granite-based vineyard
holdings;
they
also
bought
a
piece
of
history.
Vines
have
been
cultivated
on
the
property
since
it
was
created
in
the
time
of
Charlemagne
in
the
eighth
century.
The
château
was
devastated
during
the
French
revolution
but
rebuilt
in
the
1800s.
Like
many
who
turn
to
winemaking
in
pursuit
of
an
ideal,
the
Rosiers
are
fanatical
about
quality,
both
in
their
farming
and
in
the
winemaking.
The Wine
Comprised of 100 percent Gamay, Château
du
Chatelard’s
Beaujolais
wines
are
a
byproduct
of
a
special
fermentation
method
that
is
widely
used
throughout
the
region:
carbonic
maceration.
It
produces
lighter,
more
exuberant
wines
that
feature
bright,
fresh
fruit
characteristics
as
well
as
lower
tannins.
This
offering
from
2009
was
fermented
in
temperature-controlled
vats
and
spent
no
time
in
oak,
thereby
amplifying
its
pure,
voluptuous
nature.
Violet
and
white
pepper
notes
accent
primary
flavors
of
black
cherry
and
wild
strawberry.
Framing
the
fruit
is
an
underlying
minerality
that
no
doubt
comes
from
the
area’s
sandy,
granite-based
soils. Recently Viewed :
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