Domaine Daniel Bouland Morgon Corcelette 2024

Name: Domaine Daniel Bouland Morgon Corcelette 2024
Brand: Daniel Bouland
SKU: BIB26049-750
Price: 60.56 AUD
Availability: InStock

$60.56

$57.53 - Save 5% with 6 bottle case

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1 Bottle ($60.56) 6 Bottle Case Save 5%

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About this Wine

This wine is the first of three cuvées focusing on Corcelette’s sandy and granitic soils. This soil generates wines of great perfume and finer, rounder tannins than you find in Morgon’s more schist-influenced terroirs. Bouland separates his so-called ‘younger’ vines in this area (60 years on average, so hardly young!) from his oldest bush vines, which are bottled under the Vieilles Vignes label.

Like all Bouland’s wines, this was fermented as whole bunches with indigenous yeasts, with the must foot trodden at the end to prolong the fermentation. A fine start to the trio of 2024 Corcelette-labelled cuvées, this is the prettiest and, in some ways, the most accessible to drink. It’s packed with silky blueberry, red flowers, and sarsaparilla, and has a seamless structure that's already incredibly seductive.

Type	Red Wine
Varietal(s)	Gamay
Country	France
Region	Beaujolais
Appellation	Morgon AOC
Brand	Daniel Bouland
Vintage	2024.0

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.

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