Duboeuf Morgon Jean Descombes 2009
Gamay from Beaujolais, France
#21 Wine Spectator Top 100 of 2011
A deep crimson color. The nose initially offers floral aromas (violets), which then open out on to fruity aromas (blackcurrant, raspberries, wild peach). On the palate, this Morgon reveals remarkable substance and a delightful fleshiness, while the fruity aromas are confirmed. This Morgon 2009 Domaine Jean Descombes has great finesse, distinction and elegance. Good persistence. A wine poised for a great future.
This wine pairs well with lamb, turkey and venison.
Wine Spectator - "Light tannins and a smoky mineral note frame this lush red, which displays layers of black cherry, raspberry ganache and tea rose flavors. There’s a spicy thread running through the wine, leading to a fresh, firm finish."
The Wine Advocate - "Effusively and sweetly fruity as usual, the 2009 Morgon Jean Descombes (tasted from tank) is scented with creme de cassis, black raspberry preserves and pear liqueur; silkenly saturates the palate with rich yet infectiously juicy fruit concentrate; and introduces a saline note that along with its sense of juicy freshness makes for a stimulating finish. This perennially outstanding value will probably pick up more complexity over the next 12-18 months and be worth following for at least twice that long. (That said, in the form of La Chaponne and Mont Chavy, Jean Descombes has, for a change, got serious competition in this vintage from within the Duboeuf portfolio.)
Range: 90-91 "
Georges Duboeuf Winery
For over 40 years Georges Duboeuf has been the Beaujolais region's most renowned négociant and is today regarded in the wine world as the "King of Beaujolais." Born in 1933 in Pouilly-Fuissé, the son of a winegrower, Georges began selling his family's wines from the back of his bicycle to now-legendary local chefs such as Paul Bocuse and Paul Blanc. In 1964, Georges realized his dream and founded his own company: Les Vins Georges Duboeuf.
Over the years, Georges has developed long-standing relationships with the region's top growers and winemakers. Georges is involved in every aspect of his enterprise and is known for his passion and his legendary palate. In 2003, the Duboeuf family opened a new, modern winery in Romanéche-Thorins. The following year, the Duboeuf and Deutsch families jointly purchased Château des Capitans in Juliénas. With annual sales of 30 million bottles, Georges Duboeuf is one of the world's best-known French brands. View all Georges Duboeuf Wines
About BeaujolaisView a map of Beaujolais wineries (boe-show-lay)
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.
Customer ReviewsSign In to Add Your Review33.2 out of 5 stars
16 ratings, 8 with reviews411/27/2010superb vintage- this wine has great flavors, complex fruit, long in the mouth--our Thanksgiving company loved it--exceptional Beaujolais cru411/24/2010light and tastyRoger Obenauf - Galena, OH112/21/2010David S - San Francisco, CA32/18/2012412/11/2011coffeemike - Anchorage, AK48/15/201138/10/2011Wow. A few of these Beaujolais around a casual spaghetti dinner with friends, helps to appreciate this fine young wine. Paid $16 each.111ImNumber1 - Cambridge, MA14/17/2011
Don't waste your money on this wine. Enough said! On the nose it seems like a good gamay with that banana aroma but that doesn't live up to the way it tastes. It has bitterness that you do not want to have in your wine. There is absolutely no way this could be rated 93. I would give it 74 pts. Avoid if possible.Darin Walsh - Arlington, VA312/9/2010good for beaujolais 3.5 starsRed w/Attitude - Miami, FL37/1/2011Erik Ostby - Chester, CT36/17/2011baalgargaroth - New York, NY44/8/2011This wine might appear to be too metallic if you taste right after opening, but if allow it some time to oxygenate it reveals more subtle flavors and proves to be quite a good wine to drink on its own (without food to pair with).bostoneric - Boston, MA44/1/2011Wine Freak - Elmer, NJ43/21/2011This is a wonderful light wine for those guests who may be transitioning from whites to reds. Light in tannins and a very smooth finish. Not too complicated, but then again sometimes simple is best.12/12/2011This bottle is extremely tight...Drinks more like a Grenache. Would not buy for an enemy...GAS!!!
- Smooth & Supple