A dark and brooding nose shows depth, and in the mouth this has a smooth, appealing mouthfeel, a soft creaminess. There’s also tart, tangy Gamay fruit and ample oak. This is svelte and appealing, with a wood-and-slightly-sour-fruit quality reminiscent of some modern Barberas. Perhaps an odd reference for Beaujolais, but that where it’s at. Different stuff, with a…
— W.E.
(11/15/2002)
A very appealing dark berry, violet and game nose opens this dense, smooth wine. But the wood sits heavily on the ripe, plush (for Gamay) fruit. This has fine texture and good length, but the palate never quite shows what the aromas promise at the very strong start. If this opens with another year or two of aging, it has the potential to shine.
— M.M.
(11/15/2002)
Despite some pleasant scents of warm, dusty earth, this wine fails to deliver a lot of complexity. The black cherry fruit is supple in the mouth and offers ample flavor, finishing with tart acids.
— J.C.
(11/15/2003)
Under a veneer of cedary wood you’ll find some simple black cherry fruit. Shows good purity and concentration, finishing short and clean.
— J.C.
(11/15/2003)
Cinnamon, clove and hickory smoke mark the nose of this well-wooded Beaujolais. Mouthfeel is supple, but the fruit is subdued underneath its veil of oak.
— J.C.
(11/15/2003)
Smoky and toasty, with hints of clove, this wine is unusually oaky for Beaujolais, and the wood in this case partly obscures the fruit. It’s well made, with enough fruit to support the oak, just not quite enough to shine through.
— J.C.
(11/15/2003)
With its muscular, oaky nose dominated by toast, this is another woody effort from Potel-Aviron. The flavors are mostly dried spices and cedar, wrapped around a modicum of black cherry fruit. Despite the oak, it’s supple and tasty.
— J.C.
(11/15/2003)