Medium ruby tending to garnet colored, with medium viscosity (13% ABV).  The nose has medium intensity aromas of violets, spring flowers, grape, acai berry, boysenberry,  red raspberry, and some baking spice.  The palate is dry with medium (+) acidity, a medium body, and medium (-) tannins.  The flavors start off a little tart but they build into decently ripe fruit- red raspberry, acai berry, boysenberry and grape.  The florals I got on the nose are feint, as is the spice.  The whole package melds into a rather short, watery finish that leaves a touch of bitterness and tartness on the back end.  It’s an interesting wine as it keeps drawing me in for another sip.  Not one to argue- I oblige and find myself liking this wine even more by the sip even though it doesn’t merit a high technical score.  88 would be fair and for $20 it gets 3 stars.  I’m baking a  half duck to pair with this Gamay based wine.  Drink till 2027.  Salut….

Deep purple with high viscosity legs (13.5% ABV).  The nose has medium intensity aromas of grape, red raspberry, lilac- it’s sorta muted right now.   The palate is dry with medium acidity and sandy tannins that are medium (-) in intensity.  The body of this Gamay is medium to full and is silky with ripe red raspberry, red licorice, orange peel and black cherry.  The finish is a touch tart but delightful and quite long.  I paid $25 for this 88 point wine making it a 3 star effort that I’m pairing with roast Duck.  Drink till 2027.  Ps. Carbonic Maceration is commonly used in Beaujolais but I don’t sense its use in this Cru level wine.  Salut….