Following the hand harvest, the fruit was 50% de-stemmed and fermented quite warm at 25-35 degrees Celsius in cement tanks for a week to 10 days, with some carbonic maceration. Following the malo-lactic fermentation the wine is racked and left in tank on fine lees for around 8-10 months prior to bottling.
Bright crimson ruby. Pungent red berries, exotic spices and candied lavender on the lively, mineral-accented nose. Dark rich fruit flavours with spice, violets and cranberries. The acidity is tight and fine, with ripe tannins and a flash of meat to the minerally finish.
Behind the 1722 entrance, the Domaines Louis-Claude Desvignes’s Cellars unveil 8 centuries of continuous production of Morgon from estate vineyards, 5 ha of which are in the most celebrated Cru of Cote du Py (including some 100 year old vines in Javernieres), and 8 Ha in Douby. Today brother and sister, Louis-Benoit and Claude, together carry forward the familial traditions of the Domaine. The soils are crumbly, crystalline rich in iron oxides, with layers of manganese, schists and ancient volcanic rock. All the wines are vinified and aged in cement tanks, with the aim of accentuating the minerality of the wines of Morgon.
GARY WALSH - THE WINE FRONT
Rose oil, cherry and strawberry, a little earth and spice, but mainly pretty and bright. Light to medium in body, frisky and sharp, a cranberry acidity and gentle grip of tannin, finish is tight and tangy with fresh strawberry acidity. Brisk. Good to drink.