Chateau Cambon, Beaujolais, 2009
This spring, I discovered Beaujolais. The really astonishing thing in retrospect is how ignorant I was before I stumbled upon one, whereas you of course don't need me to tell you that good Beaujolais, high-end Beaujolais, is to cheap supermarket Beaujolais as Liebfraumilch is to great-growth Riesling. Yawn.
So I can probably keep it short: Beaujolais yummy. Chateau Cambon yummy, too?
Shining red colour. Sweet cherry juice in the nose, cherry and spice cake.
On the palate pure cherry fruit, silky body, hardly a trace of oak or tannin, but still not without structure, kept up not least by just the right dose of acidity.
A purist, eloquently fruity red, too good to make more extensive notes on, apparently. At the danger of repeating myself: Yummy.
Comments
Not having tasted the wine, I
Not having tasted the wine, I can obviously not comment on what is the most important part, but I like the shape of the label (and how it has been photographed). For the price it seems to be good value too (the wine, not the label!).
nice
I had the same one on 2 occasions already. While it's a nice example it is still not as convincing as Marcel Lapierre's Morgon 2009. Delicious stuff. The Cambon, to me, is a bit the "wet socks" wine of Lapierre.. ;) Cheers
In reply to nice by Alex
new to me
Surprisingly, I wasn't aware that Lapierre had a side-thing going on. From Alex's comment, I assume this is a natural wine as well? (ie. no sulfites)
In reply to new to me by Vimpressionniste
new to you? no waaay!
Check this one, Didier: http://www.marcel-lapierre.com/video-6.php Well, it feels more "naturel" than the other one. :P
In reply to new to you? no waaay! by Alex
Notepad out
Don't mind me, Alex and Didier. I'm just sitting here notepad in hand and writing down every word you say. Seems there's still a great deal for me to learn about Beaujolais.
In reply to Notepad out by Julian
Whereas I don't even need the
Whereas I don't even need the notepad, as Julian is doing all the information collection work here. Which is fair enough as I am just writing up notes on the recent Mosel-Saar-Ruwer tasting, and deciphering my handwriting is actually impossible (juggling the camera at tastings does not exactly help either). I need an assistant to help me with this work here in London. Anyway, I will shut up again, lest I take us off-topic.