Georges Dubœuf
Morgon Cote du Py Gamay
Morgon, Beaujolais, Burgundy, France
This one again. Like the ripe Napa Cab of Beaujolais, in a good way.
This one again. Like the ripe Napa Cab of Beaujolais, in a good way.
Dec 2nd, 2017Plummy, cherry, waxy, rosy, funky. Ripe and opulent.
Plummy, cherry, waxy, rosy, funky. Ripe and opulent.
Nov 15th, 2017
Opened yesterday, but I didn't drink any until today. Good darker fruits: blackberry, red currant, and black cherry per the bottle. Good mouthfeel; bigger than normal Beaujolais. I really like it, which is surprising since I didn't like it at Living Kitchen dinner 1 month ago. Drank by pool with BBQ.
Opened yesterday, but I didn't drink any until today. Good darker fruits: blackberry, red currant, and black cherry per the bottle. Good mouthfeel; bigger than normal Beaujolais. I really like it, which is surprising since I didn't like it at Living Kitchen dinner 1 month ago. Drank by pool with BBQ.
1 person found it helpfulJul 10th, 2017
Plum, blueberries and cherry , with medium +body and good acidity.
Plum, blueberries and cherry , with medium +body and good acidity.
May 2nd, 2018
Fruits forward, H AL, L V, bananas, H Acidity, earth soil. Dinner with josh and Rachel
Fruits forward, H AL, L V, bananas, H Acidity, earth soil. Dinner with josh and Rachel
Jan 3rd, 2018
2015 vintage. Very young , hard edged and concentrated, needs a lot of aeration now and should have considerable collaring potential. Dark cherry and berry aromas and flavors with a charcoal and iron ore structure throughout. As time went on an unmistakeable iron/blood flavor emerged. A wine like this explains why Beaujolais is still considered part of Burgundy. It is as noble and profound as its Pinot cousins to the north. This is a really intriguing enjoyable Cru level wine at a ridiculously affordable price. Would pair well with rare prime rib or grilled meats.
2015 vintage. Very young , hard edged and concentrated, needs a lot of aeration now and should have considerable collaring potential. Dark cherry and berry aromas and flavors with a charcoal and iron ore structure throughout. As time went on an unmistakeable iron/blood flavor emerged. A wine like this explains why Beaujolais is still considered part of Burgundy. It is as noble and profound as its Pinot cousins to the north. This is a really intriguing enjoyable Cru level wine at a ridiculously affordable price. Would pair well with rare prime rib or grilled meats.
Nov 19th, 2017