All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
The majority of Daniel Bouland's old bush vines lie within the Morgon climat of Corcelette, in the hilly Haut Morgon to the north west of the appellation. As of 2015 Bouland now bottles three separate cuvées from this single climat. This particular wine, the second of the three Bouland Morgon cuvées, focuses on Courcelette's sandy granitic terroir, which gives wines of great perfume and finer, rounder tannins than those of Courcelette's schist influenced terroirs. Clients will recognise this as Bouland's core wine that we have worked with for many years, though it is now labelled as a vieilles vignes bottling in recognition of its old vine sources. On top of the core 50-60 year old vineyard that has traditionally underscored this cuvée, Bouland has recently added two further parcels, most significantly inheriting a parcel of 80-year-old bush vines from his brother, who can no longer work the land. Partly aged in aged in tank and part in 2000 litre Rousseau foudre, it's the most detailed and fragrant of the wines so far, fuelled by lovely purity of ripe plum and cherry fruit held within the velvety embrace of mouth filling, creamy tannins and finely pitched succulent acidity.
Wines from Beaujolais
The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.
Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.
The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.