BIG BEAUJOLAIS BASH 5.0ππ
by Fionn Reidy
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Source note: This post is adapted from Parched's September 29, 2026 newsletter
Hey,
Back in the big smoke, and slowly adjusting to life without a constant supply of salumi. It's tough. Anyway, I really can't believe how quickly this year is flying by. It's almost that special time of year again, when we host our big Beaujolais party!
Long-time followers will know the deal, and will be glad to see it return for its fifth year on the trot. Quite the feat, if I say so myself.
Each year the event gets bigger and more raucous. For our fifth year celebrating all things Gamay, I've compiled the best selection of bottles yet. I'm also raiding my personal cellar, and I'll be in France a few weeks before to pick up some extras that we simply don't have access to here in the country. Hehe.
If you're new here, or in case you need a refresher, here's the lowdown. On the third Thursday of November, most of the wine world celebrates the new harvest. Essentially, this is the first day you can legally sell the first crop of Beaujolais from the summer gone by, affectionately known as Beaujolais Nouveau. Whilst we like the sentiment, these wines are often rushed out and, truthfully, are more often than not totally MEH. No shame, considering they're mere weeks old, but we prefer only elite booze. Instead, we celebrate the region in true Parched style, pouring only the best bottles and giving them the respect they deserve. Affectionally known to us a Beaujolais βAncienβ.
So on Thursday 19th November we'll be pouring free-flowing booze from all 10 Crus, all night long. Yes, you read that right. FREE FLOWING. That is as much Gamay as you can guzzle whilst still standing on two feet.
You can expect us and friends to be slinging wine Salon style from all the region's finest vignerons. Some of our own producers, the hottest new talent, plus all the old favourites and cult classics. Just some of the names you can expect to see this year: MΓ©tras, Brice Grizonnet, Foillard, Valma, Lapierre, Mee Godard, Obora, Grand Cour etc, etc, etc...
On the night we'll also be blessed with the attendance of some of our dear importer friends from Sager + Wine, Newcomer, Indigo. So you can get real insight into the people who work directly with our fav growers. Rumour has it we're also assembling the old OG gang. Remember when these emails didn't have spelling mistakes and grammatical inaccuracies? Yes, that was Megan! She'll be back pouring too <3. J of Danβs fame is TBC, if youβre reading this J, pls reply to my message. I know you attendance will put smiles on our regulars faces.
How does it work? You'll be welcomed in with a glass of something tasty on arrival to get you set for the evening ahead. You'll then keep the glass for the night and make your way around the room sampling, tasting and drinking at your own pleasure, leisure or peril. There will be 25+ wines open for you to taste and re-taste. Basically a bottomless Beaujolais bonanza.
There will also be banging food to soak it all up, courtesy of our pals at Stella's, easily London's best butcher shop. Think some of the region's heartiest fare to keep your stomach lined throughout the night. Montbeliard sausages anyone?
So come hang, drink and party down with some of the most iconic Gamays you can get your grubby paws on. Easily the best night of the year. I think the word is unmissable?
Things got busy last year, and with tickets moving fast already Iβd act sooner rather than later to guarantee your spot. So get in the group chats, gather youβre mates, clear the diaries, oh and probably best to take the next day off. I know thatβs what Iβm doingβ¦
If you can't wait that long for good Gamay, then youβre in luck. We've just received some painfully pure bottles from the Valot family. It's Beaujolais-Villages from one of the highest-altitude sites in the region. It's cooling and cutting, fresh and wild as per the house style, like old-school natural Beaujolais before the world started warming rapidly. It makes you smile.
This is a new label. Originally from Burgundy, they still tend a lovely plot in the famed Ladoix, bolstered by a splash of Gamay to keep things flowing. It's juicy and crunchy and vivid, with plenty of Pinot spice. Gamay rounding things out and makes it so immediate. Very tasty!
Outside of the Beaujolais, we see the return of Yannick Meckert with aΒ new release of Spicy. One of my all-time favourite labels, one that feels like a lawsuit waiting to happen. Enjoy it while you can. This bottle has seriously refined itself over the years, fine-tuning before settling on its current blend of 90% Riesling with a dash of Muscat and GewΓΌrztraminer. The fruit is from Schieferberg, which is a stupidly steep slope, on intense blue schist soil. It's one of the more moving vineyards I've had the pleasure to walk through. This release has signature spice for sure, but minerality and tension really are the star of the show. The aromatics don't distract, they add a subtle, barely recognisable floral lift that makes this immediately delicious before it fleshes out into one hell of a wine. Worth it for the bottle alone, but the liquid inside is Yannickβs best work in years.
The last few bottles remain of Stupeur et TremblementsΒ too. Zesty, curious and refreshing! Once these are gone, theyβre gone.
Ok G2G boxes to pack and all that.
Bisou
Fionn
xoxo