According to French law, Beaujolais Nouveau, a red wine made from 100percent Gamay grapes, is released at one minute past midnight on the thirdThursday in November. This longtime tradition is celebrated worldwide withcreative "Beaujolais Nouveau Est Arrivé!" events, from this year's midnightpajama party in San Diego to a weekend of events at Paris Las Vegas,commencing with a lighting of the hotel's famous "Eiffel Tower" Beaujolaisred and delivery of the wine by helicopter at 12:01 a.m. More than 250Georges Duboeuf Beaujolais Nouveau events taking place around the countrycan be found at www.chilledred.com. Georges Duboeuf is the most popularproducer of Beaujolais in the world and the number one French wine brand inthe U.S.

William (Bill) Deutsch, Chairman and Peter Deutsch, CEO of W.J. Deutsch &Sons Ltd., exclusive U.S. agent for Les Vins de Georges Duboeuf, presidedover the uncorking ceremony in New York with Franck Duboeuf, whoseentrepreneurial father founded Les Vins de Georges Duboeuf in 1964. FranckDuboeuf announced that the harvest this year was optimum.

"Brilliant sunshine dominated the last 20 days of September, allowing for alate harvest in which the Gamay grapes achieved perfect balance. Yields arepossibly the lowest since 1975; consequently the 2008 is a more full bodied'winemaker's vintage,'" he noted.

This year, in an unprecedented break from tradition, 75% of Georges DuboeufBeaujolais Nouveau was delivered by ship from France to the U.S. instead ofby air freight. According to Bill Deutsch, this measure was intended tohelp offset the wine's carbon footprint. The boat shipment also helpedoffset an otherwise significant price increase due to rising fuel costs.Due to shipment by boat the wines remains at a retail price of US$10-12 perbottle.

The New York Beaujolais Biker Brigade included: Alain Allegretti,Allegretti; Jean-Claude Baker, Chez Josephine; Jean-Michel Bergougnoux,L'Absinthe; David Bouley, Secession; Heather Branch, Eighty One; R.J.Cooper, Vidalia, Washington, D.C.; Ariane Daguin, D'Artagnan; Kevin Garcia,'Cesca; Johnny Iuzzini, Jean Georges; John Miele, Eighty One; Marc Murphy,Landmarc; Francois Payard, Payard Patisserie & Bistro; Ron Pellizzi,Brooklyn Culinary Inc.; Kristie Petrullo, Restaurant Daniel; Joel Reiss,Artisanal; Gregory Pugin, Veritas; Cedric Tovar, Le Rouge Vif; Alex Ureña,Pamplona; and Jean Paul Zaremba, Colony Club.

The Miami Beaujolais Biker Brigade included: Mustafa Aziz and BrunoMacazaga, Villa Grande Club; Sean Bernal. Oceanaire Seafood Room; MarcDebas, Acqualina; Beto DiCarlo, Café Ragazzi; Carlos Fernandez, Hi-LifeCafé; Juliana Gonzalez and Sergio Navarro, SUSHISAMBA dromo; StephaneHainaut, Barton G. The Restaurant; Didier Lailheugue, Au Pied de Cochon;Luis Lopez, Soyka; Dale Ray, Loftin's 1116 Ocean Drive; Mario Silvestri,DeVito South Beach; Juan Pablo Viejo, Andú and Jen Karetnick, Wine News.

Three hunger relief charities were beneficiaries of this year'scelebration: Citymeals-on-Wheels, City Harvest and Share Our Strength,whose check was accepted by biker Chef R.J. Cooper of Washington, D.C.restaurant Vidalia, on behalf of his group, Biker Chefs for Share OurStrength.

By law, Beaujolais Nouveau's Gamay grapes must be harvested by hand. Thewine's easy drinkability is partially due to a production process calledcarbonic maceration, or whole berry fermentation. This technique preservesthe fresh, fruity quality of the wine, without extracting bitter tanninsfrom the grape skins. The wine is bottled six weeks after harvest.Approximately one-third of the entire crop in the Beaujolais region is soldas Beaujolais Nouveau. A total of 65 million bottles of Beaujolais Nouveauare expected to be consumed this year. Beaujolais Nouveau is a refreshingand versatile wine that pairs well with casual foods and is a popularcomplement to Thanksgiving turkey and ham.

Contact: Melanie Young, M. Young Communications, 212.620.7027/ext 303melanieyoung@myoungcom.com or Lori Lengua, 646.375.2065

High resolution photos and video are available at www.chilledred.com or bycalling above press contacts.

Georges Duboeuf is the most popular producer of Beaujolais in the world andthe number one French wine brand in the U.S. Georges currently representsover 400 winegrowers in the region. A self-made entrepreneur, he formed"Les Vins de Georges Duboeuf" in 1964, which he now oversees with his son,Franck. Today, Les Vins de Georges Duboeuf includes wines from Beaujolais,Mâconnais and Southern France. The wines are renowned for their quality,value and consistency. They are sold in 120 countries throughout the world.

W.J. Deutsch & Sons was founded in 1981 by Chairman Bill Deutsch to marketquality wines produced by prestigious families from major wine regions ofthe world. Deutsch's wines are sold to the trade with well-plannedmarketing support and offered to U.S. consumers at fair marketprices. Today the company is renowned for its brand building prowess andability to identify and fill consumer niches within the wine category.Bill's son Peter Deutsch is CEO; thus two generations of the Deutsch familywork side by side in their continuous quest to build strong brands andrelationships throughout the wine industry.

The W.J. Deutsch & Sons portfolio includes award-winning wines from:Australia; [yellow tail], [yellow tail] The Reserve, [yellow tail]Sparkling, California; Atlas Peak, Buena Vista Carneros, Esser Vineyards,Gary Farrell Vineyards and Winery, Geyser Peak, XYZin, Kunde Estate,France; Andre Lurton, Georges Duboeuf, Hob Nob Vineyards, J. Vidal Fleury,Pierre Sparr, Sauvion et Fils, Idaho; Ste Chapelle, Italy; Barone Fini,Castello di Monastero, Coldisole, Poggio alle Sughere, Lionello Marchese,Villa Pozzi, New Zealand; The Crossings, Portugal; Quinta Do Vale Meao,Washington; Columbia Winery, Covey Run. For additional information aboutW.J. Deutsch & Sons please visit the company's website atwww.wjdeutsch.com.

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