Beaujolais’ reputation for quality wines suffered hugely due to the light, youthful Nouveau wines (the wines released early onto the market) that the region was famous for in the 1980s and 1990s. There are plenty of weightier, flavourful and often age-worthy wines available however, and this is particularly true of the Brouilly vineyards of Beaujolais that produce wines of character and structure. Les Thibaults is an excellent example. Gamay is the grape of this region, which can produce wines of character and finesse not dissimilar to the wines of Burgundy just to the north.This wine is a refreshing mix of red fruits. Aromas of strawberry, raspberry and red cherry are followed by blackberry flavours.
Maison Jean Loron have been growing vines in Beaujolais for over 300 years, after first making grapes in the Chenas vineyards of Beaujolais, not far from Brouilly. Brouilly is another one of the 10 crus of Beaujolais; a cru is a usually highly-regarded and always classified vineyard area with its own, specific character. The cru of Brouilly is the furthest south of the crus and located on granitic soils on the foothills of Mont Brouilly. Beaujolais is a great food wine, with lots of flavour but light enough not to overpower poultry or fish dishes.Sausages and mash are a great match and form one of the specialities of the region! 13.5% ABV.