Of all the Perrachon releases, the Corcelette is one of the most full-flavoured and robust. It's Cru Beaujolais at its most serious form.
What does that mean? Well, here we have Gamay, from the village of Morgon and the hamlet of Corcelette - a spot known for deep and quite robust styles and unquestioned intensity.
It's still a light bodied red, but one with heart and soul. The perfect Burgundy alternative at a fraction of the price.
AOC: Cru du Beaujolais Varietal: Gamay pruned short in gobelet Average age of the vines: 45 years Surface : 2.5 ha Production in bottles : 16 000 Yield : 45-50 hl Soil type : loose granite and schist
It has a full body and is very full in the mouth. Garnet robe. Strong ripe fruit aromas : cherry, peach, apricot, plum.... This Morgon is a rich, intensely-flavoured wine. Serve at 13° C, with rich meat dishes, game and cheese.
Laurent Perachon is Beaujolais. The Julienas history mentions the Perrachon name in 1601. The Perrachon family acquired the domain of la Bottière, in Juliénas, in 1877. Then came the Domaine des Perelles on the Romanèche-Thorins territory, at the feet of the Moulin-à-Vent hills. The Domaine des Mouilles, now the heart of the Perrachon operations, was acquired in 1989. It is the heart of the Julienas appellation, benefiting from the best exposure and the best soils. Recently, Perrachon added smaller parcels in Chénas, Fleurie, and Saint Amour. Now, the harvest covers six appellations: Julienas of course, but also Morgon, Moulin-à-Vent, Fleurie, Chenas and our latest addition, Saint-Amour. This makes us the independent winemaker in Beaujolais with the most comprehensive list of crus. Both red and rose wines come from a single varietal - Gamay. Vines are pruned short, in "goblet" and "Cordon de Royat". Part of the property is planted with very old vines, 80 to 100 years old. Perrachone also have a rare white Beaujolais made of achardonnay, the traditional varietal of the great white Burgundies. Here, the harvest is still done by hand. Traditional Burgundy winemaking techniques are combined with the carbonic maceration typical of Beaujolais. Fermenting lasts 6 to 8 days for "Villages" up to 18 days for "Terroirs selections". The wines are then maturing slowly in the 1702 cellar, to the bottling, starting around Easter.
This juicy, blackberry flavoured wine offers fine tannins and richness from partial wood ageing in large barrels. The fruit is the star, generous and balanced. Drink this single-vineyard wine from 2021.