Red wines from Beaujolais

This wine is made from grapes grown in the best parcel of land in Morgon, at the foot of the Côte du Py hill. The vineyards are very pebbly, schistous, and rich in iron oxide, typical of this appellation. This terroir gives a bright purple-hued wine that is matured for a year in oak barrels and develops typical aromas of cherry brandy, with peppery notes and rustic, animal hints too.

Fleurie is probably the most feminine of the Beaujolais cru wines. This new addition to the Perrachon domaine is a very special example. Within the Fleurie area, some parcels are of greater quality, like the Perrachons', which lies at the feet of La Madone, a very rugged landscape with steep slopes, probably the best climat (in Burgundy, a delimited area with specific characteristics) in the Fleurie appellation.

The piece of land from which this wine comes, in the lieu-dit "La Cadole", is almost completely surrounded by the prestigious La Madone vineyard that gave a Gold Medal winner at the International Wine Challenge in London in 2008, among more than 40,000 samples from all over the world.

A vibrant red in colour, with a rich, velvety texture and an elegant mix of fruit and floral aromas such as iris, violet, summer roses, peach, blackcurrants and red fruits. Serve this beauty cool at 13° C, with lamb, poultry and white meats.

This wine comes from a very recent addition to the Perrachon domaine: a very small parcel of twenty-eight acres of very rocky soil, on the most northern part of the Saint Amour appellation, overlooking the village of Saint-Véran in the Mâconnais.

A sensual, intensely coloured wine with a lot of personality. It's very delicate, with a subtle, pleasing balance between its fruit and tannins. This would make a good companion for roast lamb or for soft cheeses.

"There is nothing more romantic than a wine which features the word love, albeit in French, on the label. This is a stunning, silky-smooth, strawberry-themed wine with a delicious, lip-smacking finish and never-ending food-matching skills. Drink it with anything you fancy and it will reward."

This small appellation was once covered with oaks (chênes) hence its name. The Perrachon's parcel, called "En Champagne" is one of the most desirable in Chénas, with a good southern exposure, on sandy soil. The average age of the vines is seventy years, and this is one of the first vineyards harvested as it matures quickly.

The wine is ruby-red in colour, with tints of garnet, full-bodied by Beaujolais standards, with floral, woody notes and a velvety texture. It shouldn't be served too warm: maybe 14° C, with game, meat in a rich sauce, or strong cheeses.

"Scented like the spring, it quickly unveils a pleasant bouquet of peach, red fruit and floral aromas. As generous as the wind that whispers through its hills, it delights the eye with its deep and intense ruby robe. Stemming from schist and granite soil, this spirited wine is just as enjoyable young as after a few years in the cellar which gives it a lovely patina."

This top Juliénas comes from an excellent vineyard, where yields are restricted to emphasize fruit quality and the specific character of the clos.

The grapes for this wine are harvested by hand and selected in the vineyard, and give a dark purple wine with expressive aromas of ripe dark berries, rounded, powerful, and intensely flavoured, with smooth tannins in perfect harmony with fresh fruit acidity.

This is a special wine for a special, delicately prepared meal, and if you don't have one in mind, no problem—this is a Beaujolais that can keep, and keep improving, for years if carefully cellared.

Although the wines of the Côte de Brouilly are generally considered to be at the lighter end of the scale of Beaujolais cru wines, the grapes for this Côte de Brouilly, hand-harvested on the 'blue' granite soils of Mont Brouilly, yield a full-blooded, substantial expression of Gamay.

Immediately appealing garnet colour and plum and pepper aromas herald an intense, fruity red with slight, shaping tannins and clean, mineral flavours. Nine months' ageing in oak cuves helps to give texture to the buoyant fruit and sustain a long, elegant finish.

This relative lightness of style makes it an option for fish dishes and a strong candidate for chilling when young to enhance its vibrant fruit character.