2015 Château de Javernand "Indigene" Chiroubles

SKU #1311376 90 points Vinous

 Bright magenta. Ripe dark berries and candied flowers on the fragrant nose. Plush blackberry and bitter cherry flavors show a hint of licorice, and a violet nuance adds a suave touch. The dark fruit and floral notes carry steadily through the finish, which is shaped by youthful tannins and sharpened by a zesty mineral flourish. (JR)  (12/2017)

Wine Enthusiast

 Produced using natural indigenous yeasts, the wine is rich and firmly structured. It has dark tannins as well as generous black-cherry fruits. The wine is serious and complex without losing the cool, mineral texture of the cru appellation. Drink from 2017. (RV)  (3/2017)

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Price: $16.99
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Staff Image By: Morgan Laurie | K&L Staff Member | Review Date: 10/19/2017 | Send Email
Chateau De Javernand produces out of Chiroubles, the highest elevation of all Beaujolais Crus. The poor sandy, granitic soils, and higher elevation produce light, lifted, fresh wines that are entirely too easy to drink. Beaujolais is an incredibly food-friendly wine and a life saver for difficult pairings. Making spicy anything and want a red wine option? Beaujolas! This is like eating a basket of ripe berries while sitting on forest floor surrounded by fall foliage. There are notes of ripe juicy strawberries and raspberries along with a leafy, potpourri thing happening. This is a natural wine made without sulfur or filtration using organic grapes and indigenous yeasts. This is one of my favorite new discoveries in the store and one I'll buy again sooner rather than later!

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- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir à Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-à-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- Region in east central France, often considered a part of Burgundy, but really quite distinct. The principal grape grown here is Gamay Noir. Familiar to many as the source of the Beaujolais Nouveau, the first wine of the vintage, Beaujolais is often fresh, fruity and very appealing red wine. Besides the straight Beaujolais, there is also Beaujolais Villages, and what is known as Cru Beaujolais. The 10 individual Crus, such as Moulin à Vent, Brouilly, Fleurie, Julienas, St. Amour and Chénas, each have their own character, and much more depth than someone who has only tried a simple Beaujolais could ever guess. These often represent value-priced, lovely, food-friendly wines.