As far as I can Google it, it seems that Janodet is perhaps the one top-quality producer in Beaujolais who does not eschew sulphur. So maybe I was hasty in opening one of the few Crus that I could have safely cellared, but after contemplating my sole bottle for almost a year, curiosity got the better of me.
However much it may discomfort me to say goodbye to this sole bottle, this is already tasty, with a velvety smoothness (as opposed top-flight Cote d'Or silkiness) that is borne of very fine tannins and coupled with acidity that makes the mouth drool rather than pucker, leading to a crunchy, saline finish. The aromatics are TCB Beaujolais Cru: black cherries with minerals on top, unfolding their complexity very nicely with air. At this point in its evolution, it's a little too close to the Lapierre Morgon stylistically for me to tell them apart (which is at least appropriate -they're at the same level of quality), but my, doesn't it really taste good! And that vibrant acidity is to kill for.
About 20 GBP in London.