Beaujolais Nouveau 2023, Philippe Deschamps

£18.46
64 in Yorkshire Cellar for immediate delivery
Product code
33DS0123
France  Beaujolais 

by Alpine Wines' classic producer Philippe Deschamps from vineyards in Beaujeu and Brouilly.

A proper wine made in a month by a true craftsman - fun and very good.

This is fruitier and more mineral than the Lacondemine (which is more structured and shows some tannins) - they make a great contrasting pair so most people get some of both.

Features Unoaked, Vegetarian and Vegan
Style Red, Still, Dry, Single Variety
Last Tasted 1 Feb 2024
Varieties
  • Alpine Wines Grape Varieties: Gamay
Frequently Bought Together
Total price

Why We Have It

We think it's one of the best in Beaujolais and so did the Beaujolais growers association

Why Choose This?

You like bright, crunchy red wines that can be lightly chilled

What to expect

So much more than your average Nouveau with no confected notes and a pure and simple red fruit character

More about

Beaujolais Nouveau 2023, by Alpine Wines' classic producer Philippe Deschamps from vineyards in Beaujeu and Brouilly.

Preorder offer for delivery on or after Nouveau day, 3rd Thursday in November

This is the best wine to drink all winter, and keep for summer barbecues, so grab some while on offer.

Details

More Information
Bottle Size 75cl
Vintage 2023
Alcohol 12.5
Last Tasted 1 Feb 2024
Variety Gamay
Is Mature No
Ripeness Normal
Allergens Contains Sulphites - Low Sulphites natural wine
Case Size 6
Closure Synthetic Cork
sweetness dry
Winemaking Carbonic Fermentation, Malolactic
Aged In Cement
Key Features Unoaked, Vegetarian and Vegan
Arrival Date 16 Nov 2023
Bought In (year) 2023
Available from Online Exclusive

More

People often ask what makes Philippe's Beaujolais Nouvea so good?

Here are just some of the reasons why!

  • His vines are older and his yields much lower than most Beaujolais producers but still within the permitted limits
  • He works classically with spontaneous yeasts but if the wines are to slow to start fermentation, occasionally he has to add a starter.
  • He’s very precise about temperature control and although a small producer utilises small cooling banners in the fermentation tanks to optimise control.
  • After fermenting the different parcels of Gamay from his sites in Beaujolais, Villages and Brouilly he tastes the fin de presse and if too austere this is left out of the final Beaujolais Nouveau, its not wasted but added to some of his other wines for structure like the Beaujolais Vielles Vignes

 

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