Domaine Desvignes Morgon Corcelette 2019  Front Label
Domaine Desvignes Morgon Corcelette 2019  Front LabelDomaine Desvignes Morgon Corcelette 2019  Front Bottle Shot

Domaine Desvignes Morgon Corcelette 2019

  • RP93
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate

The 2019 Morgon Corcelette has also turned out very well, mingling aromas of raspberries, plums and smoked meats in an inviting bouquet. Medium to full-bodied, supple and velvety, it's one of the most charming, enveloping wines in the cellar. As readers will remember, this cuvée derives from purchased grapes, grown in a parcel that's situated at the comparatively high elevation of 470 meters and characterized by poor, decomposed granite soils.

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Domaine Desvignes

Domaine Louis-Claude Desvignes

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Domaine Louis-Claude Desvignes, France
The Desvignes family have been Morgon vignerons since the mid-1700's. Claude-Emmanuelle and her brother Louis-Benoît are the 8th generation. Their father Louis-Claude made wine but sold off around half of the family fruit; the kids ended that practice and began bottling the entire production under the Desvignes label. Their 13 hectares of vines lie exclusively in the cru of Morgon, which of the 10 Beaujolais crus produces some of the most long-lived and complex wines, thanks to high concentration of schist and manganese in its soils. The Desvignes holdings are divided into numerous small parcels, with the vines averaging 70 years old. Farming is organic, and they work the soils actively. Harvest is by hand and typically later than many growers in the quest for full ripeness. Up through the 2016, Desvignes bottled four different wines. The largest bottling and the most fruit-forward, easy-drinking of their structured style of wines is La Voute Saint-Vincent, a blend of parcels in Douby, north of the town of Villié-Morgon. The next bottling comes from the family's 3 hectares in the most famous part of Morgon, the schistous Côte du Py. Within the Côte du Py, they also have mainly very old vines in a notable lieu-dit called Javernières with sandy limestone soils; from this site they bottle two wines, a "regular" Javernières, which includes the few younger (30-year-old) vines in the mix, and the smallest bottling of all, Les Impénitents, which features vines planted from 1912-1914. Then in the 2017 vintage, Desvignes added 2 more site-specific Morgon bottlings: Montpelain and Corcelette. Montpelain comes from a section of 80-year old estate vines in the Montpelain lieu-dit that used to be blended into the La Voûte but always bore its own distinctive, more structured character. The Corcelette is sourced fruit from a piece of that well-known lieu-dit where Desvignes does get to influence the farming of these 40-year-old vines on sandy, pink-granite soils. In the cellar, Desvignes employs what is generally referred to as "traditional" vinification in Beaujolais, which is to say semi-carbonic, fermenting mainly whole-cluster fruit in open-top tanks. The amount of destemmed-vs-whole-cluster fruit and the maceration time vary with vintage and parcels. For gradual extraction, Desvignes allows the fermentation and maceration to go long and uses a grill to keep the cap submerged rather than punching it down. There are only concrete vats: Louis-Benoît has commented that "barrels are like make-up". Sulfur is used judiciously, varying with the vintage. The wines are lightly fined and sometimes filtered. The goal is more tannic, long-lived wines; theirs have a reputation for a tendency to "pinotize", as they say in Beaujolais to compliment Gamay that shows itself as more Pinot-like with age.
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The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

Four styles of Beaujolais wines exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

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Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.

DBWDB5602_19_2019 Item# 696360

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