The Beau! Beaujolais comes from a forty year-old high-density vineyard. Fermentation is traditional, 100% whole-cluster. The whole bunches are not destemmed and go into vats after a maceration of 6-8 days. The wine is aged in stainless steel or cement vats until bottling in the Spring.
The epitome of crisp, light and fruity Beaujolais. Cherries and a touch of spice are cut with acidity.
BarbetView all from Barbet
"It is clearly one of the very finest Cru Beaujolais producers in the firmament of the region today and an estate that I plan to be drinking with great regularity from this point forward... These are clearly some of the most pure, expressive and refined examples of Cru Beaujolais to be found in the region, and the domaine clearly deserves to be more widely known amongst the Beaujolais cognoscenti." - John Gilman, View from the Cellar #28.
This is seriously old-school winemaking: after hand-harvesting, the grapes undergo semi-carbonic maceration in vats using only indigenous yeasts. The wines are then aged half in cement tanks and half in large old wooden foudres with a light fining before bottling. Although delicious when young, the wines are incredibly age-worthy. A recent tasting of wines ranging back into the mid-1970's showed great intensity and complexity without any sign of fatigue.
The Beaujolais region is finally getting the recognition it deserves and the Barbets are a perfect example of why; these are impressive wines with surprising complexity and elegance. They would not be out of place in any collector's cellar nor on the table with your next meal. Luckily, good Beaujolais is still one of the great values in French wine.