The grapes come from a 7-hectare (17.3 acre) South-facing vineyard, with vines more than 50 years old. Harvesting of this wine is conducted manually, in whole bunches, and the grapes are destemmed before pressing. Semi-carbonic maceration lasts between 10 to 12 days, with malolactic fermentation taking place in temperatures-controlled stainless steel vats (between 28 to 30 degrees Celsius).
Nicole Descombes Savoye, known as “the Queen of Beaujolais” took over running the winery and vineyards when her parents passed away in 1993 (Nicole’s father, Jean Ernst, was considered one of the great winemakers of the region). Descombes is the first grower that Georges Duboeuf started working with when he started Les Vins Georges Duboeuf in 1968.
This wine pairs best with red meat, roasted duck breast and aged cheese.
PRODUCER: Georges Duboeuf
REGION: A.O.C. Morgon
GRAPE VARIETY: 100% Gamay
RESIDUAL SUGAR: 1.5 g/l
TOTAL ACIDITY: 5.51 g/l
2018: 94-95 Pts. - James Suckling, Feb. 18, 2019
2018: 90 Pts - Wine Enthusiast, Apr 2019
2018: 92Pts - Vinous, Oct 2019
2017: 92Pts. James Suckling, Dec. 21, 2018
2016: 91 Pts. - James Suckling, Feb. 22, 2018
2016: 91 Pts. - Vinous, Mar. 2018
2016: 90Pts. - Wine Enthusiast, Mar. 2018
2015: 93Pts. - James Suckling, Feb. 11, 2017
2015: 91Pts - Wine Enthusiast - Mar. 2017
2015: 91Pts - Vinous, Mar. 2018