Frédéric Berne
Morgon Corcelette
Serious Beaujolais (100% Gamay) from one of Morgon’s top climats: Corcelette. It is located north of the village of Morgon, on predominantly granite soils. Red and dark fruit, earthy notes, hints of smoke. Medium bodied, structured
Serious Beaujolais (100% Gamay) from one of Morgon’s top climats: Corcelette. It is located north of the village of Morgon, on predominantly granite soils. Red and dark fruit, earthy notes, hints of smoke. Medium bodied, structured
Aug 6th, 2021Day 1 of vacation 😅 Drinking very well - loads of complexity.
Day 1 of vacation 😅 Drinking very well - loads of complexity.
Oct 22nd, 2018Nose of cherry and menthol and licorice and earth. Very ample, noble palate with an exploding fruit (cherry) balanced by a sheer acidity that drives this wine far away at the back of the palate. Long finish with small notes of licorice. Huge Beaujolais
Nose of cherry and menthol and licorice and earth. Very ample, noble palate with an exploding fruit (cherry) balanced by a sheer acidity that drives this wine far away at the back of the palate. Long finish with small notes of licorice. Huge Beaujolais
Oct 22nd, 2017Pepperoni and whole cumin on the nose, wild flowers, very restrained dark fruit. Some white pepper. The nose has more complexity than the taste, but this is still very different from and more complex than your typical Beaujolais.
Pepperoni and whole cumin on the nose, wild flowers, very restrained dark fruit. Some white pepper. The nose has more complexity than the taste, but this is still very different from and more complex than your typical Beaujolais.
Jul 4th, 2017Fuller than the Beaujolais I've had in the past but still smooth. After spicy pizza it was less flavorful than before but it's a nice wine. Chocolate on the nose and blueberry on the palate(?) Still some tartness.
Fuller than the Beaujolais I've had in the past but still smooth. After spicy pizza it was less flavorful than before but it's a nice wine. Chocolate on the nose and blueberry on the palate(?) Still some tartness.
Jun 11th, 2017