Domaine Georges Descombes Morgon 2007
Gamay from Beaujolais, France
Descombes owns old vines of Morgon in the Corcelette sector of the appellation, north-east of the village of Villié-Morgon, with a south/south-east exposure. The soil is sandy and decomposed granite, which gives the wine its delicate texture.
The Wine Advocate - "Descombes 2007 Morgon calls to mind sirloin juices, peat, black tea, cassis, and blackberry. With impressive density, dark depth of flavor, and a relatively firm mouth-feel, it is without doubt designed for the late release it receives and for cellaring at least another 5-6 years. The 2005 is really coming into its glory now, and exhibits not just richness and complexity, but also a lift and brightness uncommon for that vintage. "
Domaine Georges Descombes Winery
Everyone who knows the Beaujolais talks about the Morgon Gang of Four – Marcel Lapierre, Jean Foillard, Guy Breton and Jean-Paul Thévenet. Actually, there are five vignerons making non-sulphured, non-filtered Morgon and we are now working with that fifth vigneron -- Georges Descombes.
Descombes vinifies with an extreme cold carbonic maceration that takes up to 30 days. The wine is raised in relatively newer barrels without using sulphur, except at bottling time, a style of wine which Descombes prefers drinking. Descombes tasted with Lapierre when he first started out and found Lapierre’s Morgons a model of lushness, purity and pleasure – he decided on the spot to work in a similar style.
What is different at Descombes is the lengthy aging of the wines. The wines often go through a year of raising and are then held back in bottle. Descombes has only recently released the 2005 Morgon, since he feels that working without sulphur and filtration requires extra élevage to guarantee that the wines are not only delicious but also stable. The Régnié is the only early release, as it is vinified quicker to make a fruitier, more forward wine.
Georges Descombes is not to be confused with Jean Descombes, a grower who sells his entire production to Georges Duboeuf. This is a totally separate estate which Georges Descombes took over in 1988 with ½ hectare from his father. View all Domaine Georges Descombes Wines
Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.
Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. It also does particularly well with the method of winemaking in Beaujolais – Carbonic Maceration. Carbonic maceration is anaerobic fermentation – meaning the fermentation takes place INSIDE the berry. How does this happen? Whole grape clusters are carefully put into a tank, given carbon dioxide and sealed to prevent contact with oxygen. Then a chemical process occurs inside the grape, turning sugars in to ethanol, aka alcohol. The process allows the fermenting juice to extract the color of the skins and the fruitiness of the grape without the harsh tannins of the skins. Not all Beaujolais use this method, but almost every Beaujolais Nouveau does. The result is a very fruity wine with fresh berry favors and super-light tannins and body.
The ACs of Beaujolais
Over half of the production of Beaujolais is under the Beaujolais AC. The second level is Beaujolais-Village, and the final is Beaujolais Crus, of which there are ten. Beaujolais Villages AC is a bit better quality than the first level, and the ten Crus are even higher quality. Most Cru Beaujolais AC wines use regular fermentation rather than carbonic, and some even let their wines age a bit in oak. In fact, after a few years in oak and bottle, a good vintage of Beaujolais can be mistaken for a Burgundy! But this is the exception to the rule - the majority of Beaujolais should be drunk within the first 2 years. In a good vintage a few of the cru wines may hold up for more, but Beaujolais is known for being fruity, light and easy drinking for right now. Serve a bit cool and enjoy without thought.
The 10 Cru Beaujolais to look for: Morgon, St-Amour, Juliénas, Chénas, Moulin-à-Vent, Brouilly, Côte-du-Brouilly, Fleurie, Chiroubles, Regnié.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.