The town of Le Perréon boasts extraordinary terroir, with pink granite soils that remind of cru Fleurie; the vineyards themselves are ridiculously steep and are some of the highest in the region (more than 1,500 feet above sea level). Completely tank made; the Bererd family’s vines are pushing more than 100 years old. Aromas remind of a berry tart, an intoxicating blend of spices, blueberries and raspberries. The mouth is supple and sweet, with endless waves of red and black fruits, an extraordinary crème fraiche feel on the tongue, good grip and freshness. What’s especially pleasing with “Le Perréon” in 2009 is its concentration—the complexity here is astounding and of a caliber to which many a Côte d’Or wine could only aspire.
2009 Beaujolais: The finest since 1947!
From the moment we hit the ground in Beaujolais we knew this was the big one. Sure, we’ve visited these caves for decades; we’ve tasted some extraordinary wines. But these wines were different. There were no furrowed brows, no thoughtful pauses as we tried to put what we were experiencing to words.
Have you ever seen serious professionals break down and dance a jig in a cellar? The 2009 vintage robbed us of speech and set our imaginations on fire. We could not believe how luscious the wines were—chock-full of creamy
fruit, each sip a pillow of crème fraiche and ripe, savory summer
berries, liquid and luscious and pure. Spoon-licking good. Forget the
guests at the table and finish the bottle yourself good.
We had never tasted Beaujolais so expressive, so
aromatically captivating, so down-right delicious. Say what you want
about the fickleness of taste, but we can hands-down guarantee that
Beaujolais in 2009 will be loved by just about everyone with a pulse and
an empty glass—pure pleasure has never been so easy to obtain.
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2009 Madone Beaujolais "Le Perréon"
The 2009 vintage—unquestionably one of the finest Beaujolais vintages in
decades—is super-aromatic, high-octane pleasure. Savory, sweet and ripe
red/black fruits with not a right angle in sight, chock-full of
spice and spirit—just the way Beaujolais should be. But it’s all that
and more, too. There are so many terroir parallels with “Le Perreon” and cru
Fleurie—seriously high altitude, very steep vineyards, a predominance of
pink granite and mineral-rich soils, and ancient—some as old as 100
years—Gamay vines. All these details are just statistics, however—the
real deal is the juice in the bottle. There are few estates that as
effortlessly combine the energy and bliss of pure Beaujolais with the
complexity and cellar-worthy potential of Burgundy as does Madone...
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