This traditionally vinified (i.e., no carbonic maceration) Beaujolais is among the softer, broader offerings from Stéphane Aviron in 2010, showing a subtle floral aroma that leads into delicious flavors of plums and dark cherries. There’s enough grip in the finish to enable this to work very nicely with veal or roast duck.
Potel Aviron, Chenas (Beaujolais, Burgundy, France) 2010
By Michael Franz