PostsRegnie Appellation - Cru du Beaujolais
March 25th, 2007 by Mike
Régnié is the most recently created of the Beaujolais Crus, the appellation having received its official decree only in 1988. As such it is still relatively unknown, and remains to be discovered by many.
The 650 hectares of gently sloping vineyards are situated at an average altitude of some 300 metres, around the pretty village of Régnié-Durette, known for its church with twin bell-towers.
Soils are mainly granitic and sandy, and rich in the minerals necessary for the Gamay to flourish.
Régnié wines vary in style somewhat, with many being relatively light, yet supple, with good structure, cherry-red in colour, with aromas of redcurrant, blackberry, and raspberry, perhaps not unlike a Brouilly, and best drunk young. Others however are more full-bodied with more structure, and may be aged for a few years.
Régnié is excellent with white meats, roast pork, cheeses, and is particularly good with mushroom-based dishes. Tradition dictates that new Régnié should not be consumed before the springtime after it is made.
As a local resident and amateur of Beaujolais I am delighted to offer my congratulations Fred and Hélene on your 2005 and 2006 (the latter tasted just a week ago with you). The Regnié is very good and is an ideal companion for a few slices of saucisson and a nub of goat’s cheese. I often passed your house and wondered about the wine made there. What a lucky day it was when I called on you and discovered your Regnié.
Conratulations Fred and Hélene on your entry into the world of the viticulteurs. As a local resident I can vouch for the integrity of your wines and the seductive parfum of your 2005 vintage. I tasted a bottle or two of your 2006 just last week and I think that it is a very promising and fruity wine. Its the kind of wine which can be drunk with friends in all kinds of animated social gatherings and yet . …it goes so well with saucisson or a nub of goat’s cheese for a light snack. It has also the depth of colour which shows it to be an ideal accompaniment for a nice steak or farm chicken. I must say that I don’t think your wines will stay “our Beaujolais secret” for very long. When other amateurs enjoy it as we do then it will become even more internationally famous.
Very best wishes for your production, JOHN