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Garnet red, medium intensity. Pleasant nose with intense strawberry and raspberry aromas and slight spicynotes. Supple and well-balanced wine, with pleasant fruity mouth flavors and a crisp finish.Serve with roast turkey and game birds and water fowl.Traditional Beaujolais vinification methods are used: whole uncrushed bunches of grapes are put into vatsallowing intracellular fermentation to begin inside each individual grape. A long maceration period of 8days and several "delestages” are used to extract additional fruit flavors and structure. After alcoholicfermentation, malolactic fermentation takes place in the tank. The wines are then blended, fined andfiltered prior to bottling.

Barton & Guestier Beaujolais Villages has unsually ripe fruit, along with the light body and floral aromas we expect from Beaujolais. Its primary flavors are Concord grape and red plum with hints of soy sauce and floral notes. It’s very pleasant slightly chilled, to about 60 degrees, and quaffed outside on a warm day. Or, serve it at cellar temperature (65 degrees) with dinner. The light body and relatively low alcohol (12.5 percent) make it an excellent match with all kinds of food — even foods you normally wouldn’t have with red wine, such as shellfish (mussels with fried potatoes would be great) or white-flesh fish.