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Duboeuf Morgon Jean-Ernest Descombes 2009

Gamay from Beaujolais, Burgundy, France
  • WS93
  • RP91
  • JS93
  • WE91
  • WW90
  • WS91
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3.2 23 Ratings
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3.2 23 Ratings

Winemaker Notes

#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.

Critical Acclaim

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WS 93
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.

RP 91
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

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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.

Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

ALL7029041_2009 Item# 106226

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