I never really warmed to the carbonic maceration Gamays. I prefer whole cluster fermentation without the Glou Glou intensity of CM. There are currently so many excellent Cru Beaujolais wines being made, and many of them are being exported to the U.S. Not only has the quality risen quite high, but so have the prices of the better wines. Now, the growers in Fleurie have applied for Premiere Cru status for specific lieu dits, much like Pouilly Fuisse already has. And check out the prices for Premiere Cru PF. Same thing is happening with top Beaujolais. I love the quality, but if I can't really afford them, then ....
I never really warmed to the carbonic maceration Gamays. I prefer whole cluster fermentation without the Glou Glou intensity of CM. There are currently so many excellent Cru Beaujolais wines being made, and many of them are being exported to the U.S. Not only has the quality risen quite high, but so have the prices of the better wines. Now, the growers in Fleurie have applied for Premiere Cru status for specific lieu dits, much like Pouilly Fuisse already has. And check out the prices for Premiere Cru PF. Same thing is happening with top Beaujolais. I love the quality, but if I can't really afford them, then ....