Meaty and bold without sacrificing elegance, with intense red and black fruits and a touch of wood spice, this is perhaps the most sophisticated and compelling Beaujolais I have tasted from this vintage. Serve with richly sauced steak or veal, or with roast pork or rack of lamb.
Georges Duboeuf, Moulin-a-Vent (Beaujolais, France) 2015
By Robert Whitley