Region: France / Burgundy / Beaujolais

Fruit for Louis Jadot Beaujolais is grown in the southern part of Beaujolais. Soils are light, and allow a light, fresh expression of Gamay. Beaujolais is vinified by a method called "macération beaujolaise," or carbonic maceration. The grapes are placed in the vat in whole bunches, without crushing, and the grapes on the bottom, broken by the weight of those on the top, begin a natural fermentation. This method yields a deliciously fruity, forward wine.


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tasting note

This plump, juicy wine has bright aromas and flavors of strawberry and black cherry. It is medium-bodied, with typically high acidity.

food pairing

Pair with light beef and white meat dishes.

points of distinction

  • Fruit is grown in the southern part of Beaujolais in soil that allows a light, fresh expression of Gamay.
  • Extended maceration ensures maximum extraction of color and tannins.
  • about the grape +
Ljj_bacchus_pierre Frederic_barnier_winemaker_230px

“My aim is to craft enchanting wines that taste of the great diversity of Burgundy.”

– Frederic Barnier, Winemaker

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