The Post Hotel, l’Ordre Mondial

May 19, 2023

Ashley, Vice Chargée de Presse

 This evening featured the ten Crus of Beaujolais, 2016 & 2017.

This special collection of wines, all made from Gamay Noir. The wines share the same production team and identical vinification. The unique character of each Cru is due primarily to the individual soil, exposure and, in this selection, subtle vintage variation.

Vice-Echanson Llyn Strelau walked us through this evenings wine tasting selection.  

This collection, from Maison P. Ferraud & Fils. was selected to showcase the best of the Crus in what were difficult vintages in parts of Beaujolais. Maison P. Ferraud & Fils has a history going back 5 generations, each following the family tradition. Founded in 1882, by Philibert Ferraud, the Domaine continues under the leadership of Yves-Dominique Ferraud. They have a battery of old oak casks a nod to their ancestral know-how. Upstream, and downstream, they maintain partners who share their quality philosophy. Each wine is aged separately, according to temperament, and their mission is to finish the creative process by encouraging its character to express itself; constantly striving for balance between fruit and grape. The Beaujolais area has richly varied soils: calcy-limestone, schist, granite sandstone and pure granite, each giving their signature to the Cru.  

Our tasting wines were as follows:

Régnié – Cuvée Antoine Ferraud 2016 – “New Kid on the block”
Chiroubles – Cuvée Domaine des Marrans 2017 – “The gateway cru”
Brouoilly – Cuvée Domaine Rolland 2017 – “Crowd Pleaser”
Juliéns – Cuvée Les Ravinets 2017 – “Strong-rooted”
Côte de Brouilly – Cuvée Domaine Rolland 2017
Fleurie – Cuvée Le Reposoir 2016 – “Pretty, pretty princess”
Saint-Amour – Cuvée Ensorceleuse 2016 – “An eye for romance”
Morgon – Cuvée Les Charmes 2017 – “The bold scholar”
Chénas – Cuvée Jean Michel 2016 – “Playing hard-to-get”
Moulin-á-Vent – Cuvée L’Eolienne 2016 – “King of the Crus”

The tastings complete we made our way downstairs to dinner perfectly paired with wines chosen by Sommelier Julian Simard-Gillis!

First Course

Crudo of Deep-Sea Scallops
Passion Fruit, Shoyu & Yuzu Caviar
Red Chili, Halibut Chicharron

Brézé, “Close de Midi” Arnaud Lambert, 2021
Loire Valley, France

Second Course

 Pan Seared Breast of “Rougie” Duck
Blueberry Gastrique
Beet Fondant
Purple Potatoes Gnocchi

Morgan “Vieilles-Vignes”, Jean Paul & Charly Thénevet, 2020
Beaujolais, France

 Third Course

Raspberry – Ganache, Meringue, Crumb, Sorbet, Crisp

Coteaux Du Layon, Moulin Touchais, 2002
Loire, Valley, France

 Guests enjoyed an beautiful evening, a great start to the May long weekend and a sneak peak of what we were to experience the following evening.

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