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Beaujolais Les Grandes Coasses

by Paul Durdilly 2021

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$21.99

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Delivery Time :
Complimentary Delivery

GTA Locations: Usually delivers within 3-5 business days

All Other Locations: Usually delivers within 1-2 weeks

Producer : Domaine Paul Durdilly et Fils

Region : Beaujolais (France), France (France)

Bottle Per Case : 12 x 750 ml

Food Pairing : Cured Meat, Duck breast, Pasta, Red Meat, Veal roasted, White Meat

Tasting Notes

When does a non-cru Beaujolais wine taste and age like a fine Burgundy? When it’s crafted by a talented winemaker such as Paul Durdilly from Le Bois d’Oignt in southern Beaujolais.  Durdilly’s ‘Les Grandes Coasses’ is hands-down one of the finest “basic” Beaujolais wines you can find for the money; but honestly, there’s little that’s basic about it. Le Bois d’Oignt’s terroir secret is that many of its vineyards have soils that are pure limestone, the same “mother rock” of the Côte d’Or.  This is why Gamay grown on Durdilly’s older-vine, high-altitude vineyard slopes is always refined and supple, with a complexity of flavor that will make you think Vosne, or even Chambolle—and then make you rethink everything you thought you knew about Beaujolais.

Specs

Bottles Per Case 12 Pack
Cellaring Drink Now or Cellar
Sweetness Descriptor XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Domaine Paul Durdilly et Fils
Region Beaujolais (France), France (France)
Alcohol 12.5% alc./vol.
Style Juicy, fruity reds
Farming Method Traditional
Grapes 100% Gamay
Food Pairing Cured Meat, Duck breast, Pasta, Red Meat, Veal roasted, White Meat
Descriptors Earthy, Fruity
Wine Type Red
Wood Presence Unoaked
Body Light, Medium
Price of Case $263.88

The Producer

Domaine Paul Durdilly et Fils

Paul Durdilly cares for his some 20 different small parcels of vines in and around Le Bois d’Oignt according to 'lutte raisonée' principles, avoiding treatments whenever possible. Nearly half the region’s soils are limestone, similar to the Côte d’Or, rather than the typical Beaujolais granite. Durdilly’s vines are mostly older, from 40 to 80 years.

Grapes are harvested by hand and fermented on indigenous yeasts in cement tanks. Wines are aged in a combination of tank and older, large foudre, and then bottled unrefined and unfiltered.

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