Laurent Perrachon

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.

From the Perrachon family's Chardonnay vineyards come the grapes for this sparkling wine, produced according to the traditions of the Crémant de Bourgogne appellation. Laurent makes the wine in his own cellars and then entrusts it to an 'elaborator', who takes care of the nine months of second fermentation before the finished wine is ready to be bottled.

This is a deliciously light and creamy style of sparkler that is—like the vast majority of champagnes—at its best in the freshness of youth.

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.

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 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.

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.

Laurent Perrachon's Moulin à Vent is a well-built wine wrapped in a dark ruby robe, with a bouquet dominated by iris, wilted rose, spices and ripe fruit aromas.

It is, more than any of the other Beaujolais crus, a wine to age, in keeping with its nickname as "Lord of the Beaujolais". When it is ready to drink—this one will be at its best from about 2018—serve it at 14°, with red meat, game and strong cheeses.

If you'd like to plan ahead, this would make an impressive wine for Christmas lunch in a few years' time, when its power and charm will rival those of good red Burgundy.