Completely unlike the quaffing nouveau, and the standard easy drinking Beaujolais Village wines that have permeated the American markets for years, our Beaujolais offerings are a “completely different animal” – very specific terroir driven estate wines from single vineyard sites that will be best with at least 5-10 years of cellaring…..and can actually age longer!! They deserve a place in every serious collector’s cellar. In fact, you should make it a point to include this region, which lies closer to the Rhone Valley than Burgundy, in any of your travel plans.
We just scored a couple of cases of the very rare 2017 Jean-Paul Thevenet Morgon Vielles Vignes (Old Vines)…..only about 2,000 cases are produced, but little gets into the US market. Kermit Lynch is the importer! This is another excellent and serious (cellar worthy!) Gamay to go with the Thivin twins also offered on our website. In fact, I just learned the Thevenet Morgon also scored 94 points in the recent Wine Advocate/Parker. – “The 2017 Morgon Vieilles Vignes is superb, wafting from the glass with notes of red cherries, cassis, candied peel and raw cocoa. On the palate, the wine is medium to full-bodied, supple and velvety, with juicy acids, a deep core of fruit and refined tannins. Thévenet routinely produces one of the most elegant, classy expressions of Morgon, and the 2017 vintage is no exception. In ideal conditions, this will develop in bottle for a decade or more.” Below is a list of all the pertinent bullets! I know if you like Pinot Noir and Burgs this is going to have great appeal to you.
|WINE||BLEND||VINE AGE||SOIL TYPE||VINEYARD AREA*|
|Morgon||Gamay||70 yrs||Decomposed Granite, Sand||4.85 ha|
|* “ha” = hectares; one hectare equals roughly two and a half acres|
VITICULTURE / VINIFICATION
• Made from two parcels of vines, one 45 years old and the other 110 years old (planted before World War I)
• Biodynamic methodology (aeration of the soil, herbal influsions, natural composts, cover crops, planting in accordance with the lunar calendar) used to stimulate the natural immune system of the vine
• Manually harvested, as late as possible to achieve maximum ripeness
• Rigorous sorting of the grapes
• Indigenous yeasts only to start fermentation
• Long fermentations in cement cuve, with whole clusters, for 15-25 days at low temperatures to allow for longest skin contact possible
• Wines aged on fine lees in 5-7 year-old oak Burgundian barrels for 6-8 months
• Punchdowns occur only at the end of the vinification process
• No fining or filtration