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.