WTN: Duboeuf Beaujolais-Villages Noveau '25....(short/boring

On a spur-of-them moment decision, I decided to try the new Bojo Noveau that arrived on Sat. First time since I last tried the 2011:
1. Georges Duboeuf Ad'OP: Beaujolais-Villages Noveau (12.5%; Quintessential Wines/Napa) Romanche-Thorins 2025: Very dark color; especially for a Noveau; very strong grapey/Gamay/bit earthy/loamy slight candied fairly rich nose; fairly tart/tangy very strong grapey/Gamay/juicy slight earthy/loamy flavor w/ light tangy tannins; very long juicy/grapey/Gamay finish that tracks flavor; very slightly off-dry; rather atypical of a CM-Bojo w/ very little juicy/fruity/tutti-fruitee/buble-gum character; this is a pretty good Bojo atypical of a CM-Bojo; much better than I expected...more characteristic of a real-wine than a Noveau. $20.00 (SFW&S)
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More beaujoo from TheBloodyPulpit:
1. I long ago lost my taste/respect for Bojo Noveau. It is usually made by Carbonic Maceration which gives the wine a candied/soda-poppy character bit effervescent & not very interesting. I was prepared to dump all over this wine. But it was actually a fairly decent/winey winey. Would be a good Thanksgiving wine.
Tom

1. I long ago lost my taste/respect for Bojo Noveau. It is usually made by Carbonic Maceration which gives the wine a candied/soda-poppy character bit effervescent & not very interesting.

Is CM really the source of your dislike for BN? So much 'regular' and 'high-end' Beaujolais is made with CM, but do you not like those either?

1. I long ago lost my taste/respect for Bojo Noveau. It is usually made by Carbonic Maceration which gives the wine a candied/soda-poppy character bit effervescent & not very interesting.

Is CM really the source of your dislike for BN? So much 'regular' and 'high-end' Beaujolais is made with CM, but do you not like those either?

Rahsaan, I think a lot of those serious producers use semi-carbonic conditions, or at least that's what I've read. The few wines I've had that have been full CM are indeed marked by the process in a pretty unmistakable way.

1. I long ago lost my taste/respect for Bojo Noveau. It is usually made by Carbonic Maceration which gives the wine a candied/soda-poppy character bit effervescent & not very interesting.

Is CM really the source of your dislike for BN? So much 'regular' and 'high-end' Beaujolais is made with CM, but do you not like those either?

Rahsaan, I think a lot of those serious producers use semi-carbonic conditions, or at least that's what I've read. The few wines I've had that have been full CM are indeed marked by the process in a pretty unmistakable way.

Well.....back when the Noveau movement, when they were having races to get the Noveau to market and lots of gimmicks, I think most of those were made primarily by CM. Which is when/where I developed my dislike for CM wines.
Of the more current Noveaus, I have no sense of how much CM is used. Certainly in this DuBoeuf, I struggled to pick up much of a CM signature.
Tom

Rahsaan, I think a lot of those serious producers use semi-carbonic conditions, or at least that's what I've read. The few wines I've had that have been full CM are indeed marked by the process in a pretty unmistakable way.

Fair enough. I guess the term 'semi' carbonic is also misleading because it suggests a spectrum, whereas they are perhaps better thought of as different techniques, in terms of adding the gas vs. not, etc. Either way, you're probably right!

I thought most BN actually used semi-carbonic, it's actually kind of expensive to do full carbonic.
Maybe the biggest change is that I think I heard Duboeuf gave up the banana aroma yeast.

Tom, I buy it most years, and I was also impressed with this year's version. Somewhat confected nose but fresh and balanced. Fun to drink as a celebration of the harvest.