Charly Thevenet Grain & Granite 2015
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An outstanding bottling from the Beaujolais' most exciting rising star! Charly comes from the authentic winemaking tradition of the Gang of Four. He doesn't make much, so get it while you can.
|Region||France, Beaujolais, Régnié|
James SucklingA wine with lots of dark fruit, plenty of granite, white pepper and bark. Full-bodied and rich yet fresh and vivid. Solid wine. Drink or hold. Better in 2019. Fantastic.
Jean-Marc Burgaud Morgon Cote du Py 2014.The ample wine, dark ruby cherry-scented, with soft tannins comes from an alluvial soil called “les grands cras” south of the cru Morgon, an altitude of 250 meters. It is refined in bottles in the spring. Vineyard’s age: 60 years Vinification: maceration of the whole grapes for 10 days Bottling in March I’m stated my job in 1989, after obtaining my diploma in oenology and wine-growing. My estate is located in the tiny village of Morgon in the heart of Beaujolais crus. I’m working on 19 hectares with 3 guaranteed vintage of red wines, (Beaujolais villages 5 hectares; Régnié 1 hectare; Morgon 13 hectares) Born into a family of generations of wine growers, my passion is reflected in your glass when you taste these typical wines produced from my vineyards. The ancient art of wine-growing, the grape picking by hand and the traditional vinification allow us to offer, year after year wines appreciated by connaisseurs. The « gamay noir a jus Blanc » is the single variety of vine, for all red wines.
Georges Duboeuf Moulin à Vent Domaine de la Vigne Romaine 2014Brilliant sustained bilberry color. Intense aromas, dominated by jammy dark berries and delicate notes of oak, vanilla and toasting. Hearty, full and fleshy, this Moulin a Vent reveals a good tannin structure with fine, distinctive tannins that suggest good aging potential. Serve as an accompaniment to assertive cheeses and charcuterie or alongside ahi tuna, ham, or roast chicken.
Laurent Perrachon Morgon Cote du Py 2015The best of Morgon. Intense color, ambitious, long lasting aromas. Hints of kirsch, peppery notes, ideal for rich meals with complex flavors like duck with peaches, and game.
Jean-Marc Burgaud Régnié Vallières 2016Grown in sandy, stony soil, this wine comes from the youngest Beaujolais Crus (created in 1988) and is characterized by fruitiness, suppleness, and roundness. It is feminine with fine, light tannins.
Domaine Marcel Lapierre Morgon 2016Planted on these poor, acidic soils, Gamay expresses notes of violet and aromas of black cherries. Morgon develops deeper notes after some years approaching its cousin pinot.
Les-Fréres-Perroud Brouilly Amethyste 2014Fruity and Mineral. Good with steak, grilled meat or fishes, and bbqs.
Domaine des Terres Dorees Fleurie 2015
Damien Coquelet Chiroubles 2015Damien Coquelet bottled his first vintage, 2007, at just 20 years old! The step-son of Georges Descombes, Damien has worked alongside him since early childhood. Learning everything from Descombes in the vines and shared cellar has instilled the same values in Damien's work ethic: organic viticulture, hand harvesting, native yeasts, zero intervention in the cellar and little if any sulfur at bottling. Damien currently works nine hectares, 2.5 of which he owns. The breakdown is as follows: -One hectare of Beaujolais -Two hectares of Beaujolais-Villages -Two hectares of Chiroubles
Guy Breton Morgon Vielles Vignes 2015There's great fruit here, raspberries and pomegranates, a traditional, rustic, spicy nose, stony freshness from the schist soil, and a refreshing acidity. Eighty-year-old vines give this Guy some muscle, too.
Fabien Collonge Chiroubles L'Aurore des Cotes 2014Floral and fruity. At dawn, Fabien Collonge likes to go in his vines perched above the village of Chiroubles, where the sun slowly illuminate the slopes by a magic morning. Food Pairings: Very good with poultry, grilled meat, ham and charcuterie, cheese.
Domaine Diochon Moulin á Vent Vieilles Vignes 2016Diochon's Moulin-à-Vent is juicily delicious yet there is a majesty to it. It is full-blown and full-bodied, yet it has a lush, supple, swallowable texture. No hard edges. No astringency. No heat. Moulin-à-Vent is supposed to be the grandest of the region's Grands Crus, and here you sense a certain grandeur throughout the taste experience. And don't overlook the visuals. Diochon's color is always a sight to see. The color, like the flavor, is cassis-like.