Morgon, Beaujolais, Burgundy, France
Medium dark magenta. Aromas of raspberries, violets, and baking spices. This ripe vintage is surprisingly fleshy but maintains great acidity and offers flavors of bitter cherry finishing with subtle drying tannins. Sourced from a 12 acre parcel called Château Gaillard, it’s made from a combination of whole clusters fermented in stainless steel and destemmed clusters fermented in used 500 L oak barrels. 13% ABV. $21.
Medium dark magenta. Aromas of raspberries, violets, and baking spices. This ripe vintage is surprisingly fleshy but maintains great acidity and offers flavors of bitter cherry finishing with subtle drying tannins. Sourced from a 12 acre parcel called Château Gaillard, it’s made from a combination of whole clusters fermented in stainless steel and destemmed clusters fermented in used 500 L oak barrels. 13% ABV. $21.
Mar 8th, 2019My favorite of the Thanksgiving Wines. Smooth, bright and spicy with notes of cocoa powder, and a bit of dried chili.
My favorite of the Thanksgiving Wines. Smooth, bright and spicy with notes of cocoa powder, and a bit of dried chili.
Dec 3rd, 2017
Reductive at first. Then is prettied right up.
Reductive at first. Then is prettied right up.
Aug 18th, 2016Deep ruby core but a light almost brown looking red edge. Violet flower, baking powder (agree w previous post) and sharp fruit on the nose. Nice minerals, violet, and ripe to tart cherry combo complexity. Medium or slightly lighter than medium body. Fun flash of cranberry toward end. Not overly light or fruity but leaned that way more than other Morgon and really most cru Beaujolais we’ve had recently. We really enjoyed it.
Deep ruby core but a light almost brown looking red edge. Violet flower, baking powder (agree w previous post) and sharp fruit on the nose. Nice minerals, violet, and ripe to tart cherry combo complexity. Medium or slightly lighter than medium body. Fun flash of cranberry toward end. Not overly light or fruity but leaned that way more than other Morgon and really most cru Beaujolais we’ve had recently. We really enjoyed it.
Mar 12th, 2019
