In my younger and wilder days, I used to throw a Beaujolais Nouveau party. This party always ended up with too much Nouveau being consumed, and worse still left half-consumed in glasses on every horizontal surface at the end of the evening. After 5 or 6 glasses myself, my enthusiasm for cleaning never quite caught up to my enthusiasm for crashing, so the wine was usually left to bake in the sun until 10 or so the next day when I woke up. The combination of my hangover and the overpowering aroma of Beaujolais Nouveau in my bachelor apartment left indelible olfactory scars.
So it was with no great pleasure that I found this very scent protruding from a glass of 2006 Willamette Valley Vineyards Pint Noir "Whole Cluster Fermented." A quick read of the back label described the wine as "uncrushed," which I take to mean carbonic maceration. Apparently the goal here is Pinot Noir-as-Beaujolais Nouveau, though I can't for the life of me understand why someone would want to do that - it doesn't seem like something that any PN fan would enjoy. Would be interested in other impressions if anyone else has tried this.