Beaujolais Collin & Bourisset 1997
This 1997 red wine is a Beaujolais Nouveau produced by Collin & Bourisset. Bottled in France, it holds the Appellation Beaujolais Contrôlée classification and has an alcohol volume of 12%.
The wine originates from Beaujolais, an extensive area located in the southern part of the Burgundy region, just north of Lyon, stretching 52 kilometers towards Mâcon. While the broader Burgundy region was shaped by medieval monks who mapped its countless terroirs and is famous for its limestone soils, Beaujolais encompasses around 15,000 hectares with its own distinct geography. The vines are cultivated on granite soils in the northern Haut Beaujolais and on clay-limestone in the southern Bas Beaujolais. The 1997 vintage for this area achieved a score of 86 points and is characterized as charming, but quickly developed.
Beaujolais produces almost exclusively red wine from the French Gamay grape, which is also frequently found in the Loire Valley. In this area, the vines are often cultivated using the traditional gobelet method without wire trellising. The winemaking styles in the region vary significantly depending on the vinification process, ranging from destemmed vinification in the north to semi-carbonic maceration. This particular bottle is tied to the area's famous Beaujolais Nouveau tradition.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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