Jadot's Beaujolais Villages 2010 is labeled as red Burgundy wine, even though the Beaujolais region is its own appellation. Beaujolais is situated in both Burgundy and the Rhône, and the Beaujolais Villages region is located in the southern Beaujolais, near Lyons, between the Beaujolais appellation and the Crus. Beaujolais Villages is a little more Burgundian in its terroir. The soils are mostly granitic.
The Jadot maison was founded in 1859 and bears the founder's name. It's customary in Burgundy for winemakers to work with single varieties, and Jadot follows that plan. They utilize Pinot Noir and Chardonnay in their Burgundian bottlings and Gamay grapes for their Beaujolais wines.
Commenting upon the Jadot methodology in the vineyards, their website exclaims, "we have, for the past 20 years, banished all use of synthetic products (fertilisers, herbicides, etc) on our vineyards soils and have taken up traditional practices instead. Our work is done either by tractor or, for the most inaccessible vineyards, by horse. We don't work our soil deeply but prefer to concentrate on surface actions in order to preserve its innate structure. We encourage our vines to grow their roots in such a way as to enable them to mine the soil's minerality. This allows them to fight disease naturally and more efficiently."
Jadot's 2010 Beaujolais Villages is a wine which is available widely in the U.S., at price points well under the $20 mark.
The nose offers an aromatic fruitiness, with cherries and strawberries in the forefront. Rich ruby hued, the wine is not dark. Light passes through easily. The palate shows the same red fruit with the mark of minerals on it. The tannins are subdued - elegant, if you will - and the acidity is wonderful. It's very easy to drink, at 13% abv, and is quite light on the palate.
Pairing the Jadot Beaujolais Villages with cheese is a natural. If you pick up a bottle at Trader Joe's, grab some Madrigal cheese to go with it. Light meats will also pair quite well with it.