Morgon

The grapes are from old vines.The soil is granitic, very poor, skeletal and “the bedrock isn’t far down”. These plots are fully south facing on a distinguished terroir called “Bellevue” to the west of “Côte de Py”. Vinification is Burgundian and maturing is partly in tuns. This is a structured wine with kirsch notes on the back of the palate. Suited to aging, it must have “done its Easter duty” for its bouquet to come through. This is when we say it “morgonnes”…

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₱ 1,930.00 ₱ 1,930.00 1930.0 PHP

₱ 1,723.21

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₱ 1,930.00 ₱ 1,930.00 1930.0 PHP

₱ 1,723.21

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Product-Type: Wine
FOOD PAIRING: POULTRY / PORK / VEAL: Pan seared Roasted
Type: red
Price Point: 1,501 to 2,000
Style: Spicy & Powerful
Vintage: 2018
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Morgon
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 13.00%
Wine-Making Process: Organic

Winery

Beaujolais, France: Domaine des Terres Dorees

Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.

Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. He believes the fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to add sugar.

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