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Duboeuf Morgon Jean-Ernest Descombes 2008

Gamay from Beaujolais, Burgundy, France
  • RP90
13% ABV
  • JS93
  • WE91
  • WW90
  • WS91
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3.3 6 Ratings
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3.3 6 Ratings
13% ABV

Winemaker Notes

This first-class Morgon shows perfect balance and a sumptuous bouquet of black currant, plum, violets and old fashioned roses. Elegantly smooth on the palate, revealing several layers of fresh red berries, especially cherries. The silky, prolonged finish signals completely ripened fruit.

The story behind a wine often mirrors very closely to that of an individual. For example, Jean Ernest Descombes, an immensely engaging and historical figure of our Beaujolais region, devoted thirty years of his life to creating one of the finest estates and wines in Morgon. High-spirited and known for never turning down a good time, he welcomed wine reviewers and wine-tasting professionals to come and savor some of his fantastic wines. Those who met the unusual man never forgot the intense passion he had for his craft.

An extraordinary grower, he deployed his talents in the vineyard as well as in wine making. Three-fourths of his vines are more than 50 years old, planted in the best locations, such as the favored climates of La Py, La Roche, La Pillée, Les Pillets and Bellvue. The amazing wines produced at this estate have garnered an impressive list of awards.

After Jean Ernest's departure to the "vineyard of paradise" in October 1993, his daughter, Nicole, took over with an enthusiasm that would have warmed her father's heart. In tribute, she likes to say that the personality of a wine always conjures up the person who made it. Her father's wine is anything but an exception to this axiom. Such blissful encounters with Morgon reflect flashes of eternity to those fortunate enough to taste it.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
There are all of 2,200 cases of the 2008 Morgon Jean Descombes, which represents a perennially popular benchmark for its appellation, not to mention value. This year, black raspberry and peach preserves rush from the glass and envelop the palate with silken textural allure and an almost liqueur-like presence. Yet for all of its suggestions of sweetness, this is also more than bright enough to refresh, and grips impressively with finishing complexity of animal nuances and floral inhalation. Expect this to be worth several years of cellaring – not that one would want to miss out on its youthful charms. This wine, incidentally, is in fact domaine bottled, but has been marketed for many years exclusively by DuBoeuf, with their name also appearing prominently on the label.
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Duboeuf

Georges Duboeuf

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Georges Duboeuf, , France - Other regions
Duboeuf
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.

Alexander Valley

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A source of Sonoma Cabernet Sauvignon that can rival its Napa Valley neighbors, the Alexander Valley is the hottest AVA in the county. This large and heavily planted appellation is only 25 miles from the coast, but it is relatively free of fog due to the sheltering effects of the mountain ranges in between. However, the Russian River, which runs through the valley, creates cool-climate pockets and soft, alluvial soil ideal for grape-growing.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and other Bordeaux varieties as well as Zinfandel thrive here, all of which take on a bold and voluptuous personality. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have been discovered here, and more recent experiments with Sangiovese and Barbera show great promise.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS270579_2008 Item# 101117

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