Organically farmed Gamay grapes loaded with a dry expression of vibrant fruit, woodsy complexity and mouth-watering goodness.
Producer: Domaine de Colette
Region: Morgon, Beaujolais (Burgundy)
Grapes: Gamay Noir
Lighter Body, Food Friendly
Red fruits, delicate spice, vibrantPairings:
Charcuterie, cheese, poultry
Here, a brilliantly intoxicating perfume of bright, red berry fruit and subtle sandalwood-inspired overtones abound. A wine that provides as much pleasure from nose to palate is every wine lover’s dream. Rife with a panoply of invigorating aromas and flavors combined with delicate balance of moderate weight and structure, this is Cru Beaujolais. Leagues apart from the one-dimensional fruitiness of Beajolais Nouveau, this Morgon from the central part of the appellation is simultaneously soft and fleshy, vibrant and structured as well as wildly energetic and pure. Few wines offer such immediate enjoyment, sensory overload and pairing flexibility as well-crafted Cru Beaujolais. In the capable hands of Owner/Winemaker, Jacky Gauthier, this Morgon will be a true player at your Thanksgiving table and a perfect candidate to work its way into your regular rotation of grape-based enjoyment throughout the year.
Beaujolais (pronounced ‘BO-jo-lay) is a dangerously misunderstood category in the world of wine. First, Beaujolais comes in both white and red and is composed from either Chardonnay or Gamay grapes, respectively. Second, there are a variety of designations associated with the locations from which grapes are sourced and/or the production methods utilized in the winery. It is perhaps this second distinction, which creates the greatest level of confusion. It is November, when the ‘that sounds familiar’ Beaujolais Nouveau finds its way to the shelves in your local marketplace. This particular style of Beaujolais is produced from young vines using a method called ‘Carbonic Maceration’, which promotes primary fruit flavors and limits the production of tannins via the exclusion of oxygen in a sealed, carbon dioxide saturated, notably cool environment. These wines are poised for immediate consumption upon release. Then there are wines indicated as ‘Beaujolais-Villages’ that contain grapes sourced from one or more of 38 specific ‘villages’ and carry a bit more character and structure. We then stumble upon ‘Cru Beaujolais’, ten communes, each with a unique soil-type, microclimate and diversity of topography that create the very best of the region. In addition to offering a unique, highbrow party trick to impress your friends, knowing the ten Crus has its merits: Saint-Amour, Juliénas, Chenas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte-de-Brouilly (from North to South). Rest assured, unless you are pursuing your Advanced Sommelier Certification, no one will ever ask you to recite this list. Nevertheless, getting to know the Crus by tasting their delicious and nuanced character is the best way one can learn and have a great deal of fun doing so. Let’s start with Morgon and Jacky
Gauthier’s Domaine de Colette.
The Gauthier family has been working the land in Morgon for several generations beginning with Jacky’s father Renée, in 1953. Throughout the years, various parcels of land were absorbed by the family, which by 1972 owned 8 hectares of vineyards. By the time Jacky embarked on his journey as the next generation winemaker of the family through the 1980’s into today, Domaine de Colette has grown to 14 hectares of organically farmed vines within various top-quality Crus and the Beaujolais-Villages. Jacky’s precision in the winery is perhaps only outdone by his standards in the vineyard, where zero chemicals are employed and all fruit is selected by hand. His peers and the press alike have celebrated his meticulous nature in all aspects of his efforts. The Morgon ‘Charmes’ is an insightful look into traditional Cru Beaujolais production from 50 year-old Gamay vines, cultivated in Schist soils following organic farming principles. The resulting wine is aromatically stunning and incredibly diverse at the dinner table, a true crowd pleaser that invigorates the senses and gives a great deal of bang for one’s buck.