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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 85 notes) - hiding notes with no text | | | Tasted by David Paris (dbp) on 9/13/2022 & rated 90 points: Consistent notes to mine from 2020. This is currently perfect and gulpable on day one pop and pour, but not nearly as good on day two, so for future bottles, try to drink straightaway. (693 views) | | | Tasted by mdefreitas on 1/13/2021: Still going after more than a decade. This is still high-toned, crisp and structured, while the fruit has inched towards the background. Enjoyable with food, but perhaps a bit astringent by itself. (1398 views) | | | Tasted by jrobs7777 on 12/5/2020: Just a remarkable little bottle. For under $13, this is an absolute steal. Still fresh and vibrant. Juicy. Red berries, zinging acidity. Fantastic food wine. 10+ years on and really showing no signs of age. Easily another 10+ years left here. (1265 views) | | | Tasted by David Paris (dbp) on 10/4/2020 & rated 90 points: Quite perfumy on the nose... smells like cheap French perfume. There's plenty of fruit noted as well; lots of strawberry. I know I was dissing on the perfume, but I do like the nose overall and find it pretty and balance. Beautiful palate texture; really luscious and pretty. Vibrant, with very fruit forward flavors. I love the texture and the elegance on the palate. It's very pretty and feels much more substantial in impression than you'd expect from a $15 Beaujolais. It has real Burgundian palate texture. Perfectly integrated structural elements of acid and tannins as well. The finish gets a little angular and slightly harsh... just not fully in balance for some reason. The intensity of this wine is very high, with some bitter metallic tannins on the finish that is what's giving me a little bit of trouble. The fruit profile is round and voluminous, but certainly on the red spectrum (no purple fruits). Yes, large in scale and nearly fake in a way, though... like, the aspartame version of raspberries. I think due to that, the finish is the least interesting part of the wine as the palate and nose are quite great. Still, overall, very enjoyable. Not sure what to do with my remaining bottles due to the mixed enjoyment here. Maybe I'll try my next bottle in one year to see if the finish smooths out at all... but it has already been 10 years. Comparing to my notes from a decade back, despite its tightness then, I do think it was overall better in 2010/2011 due to what's happening on the finish. (1290 views) | | | Tasted by Winiac on 6/24/2020 & rated 90 points: This bottle was much more developed and had acquired more focus and concentration.It is on decline, but still has good and focused flavors of black cherries. Fine tannins and average acidity. Medium length and pleasant finish. (1366 views) | | | Tasted by Mrbuzz on 3/27/2020 flawed bottle: corked (1478 views) | | | Tasted by Andydna on 5/12/2019 & rated 91 points: Very nice wine. Dark, ruby with beautiful strawberry notes. Still quite young. (1207 views) | | | Tasted by MLipton on 3/4/2019: After years of drinking Foillard and Coudert, this wine seems a bit one-dimensional but it is still a tasty bottle of Gamay, albeit on the darker-fruited side of the spectrum. Really nice with duck and sauteed shi'takes tonight. (1231 views) | | | Tasted by mdefreitas on 2/22/2019 & rated 92 points: Surprisingly, the color betrays no signs of age. A bit mute on the nose, but a lovely palate. Youthful fruit, good sap, depth and a lifted, crisp finish. Wonderful and still capable of aging IMHO. (1294 views) | | | Tasted by studleytrey on 4/23/2018 flawed bottle: Last bottle was corked. Bummer. Drank it anyway. ¯\_(ツ)_/¯ (1668 views) | | | Tasted by studleytrey on 5/5/2017 & rated 88 points: Medium to deep ruby color. Aromas of cherry, smoke and ash, light funk, and a touch of floral. Medium body and finish, medium (+) acid, and flavors of cherry, citrus peel (lemon, orange), and a mineral core throughout. (2391 views) | | | Tasted by Mrbuzz on 11/25/2016: starting to come around, especially next day. thanksgiving (2518 views) | | | Tasted by Border Boss on 3/26/2016 & rated 92 points: Wow, what a great wine right now. The fruit is really popping, with a lot of black and red fruits balanced by some excellent acidity and tannic structure. Probably not at maturity yet, but the wine is drinking fantastically right now. (3255 views) | | | Tasted by SoundinBetween on 9/20/2015: opaque and dark ruby in color, aromatic notes include blueberry, baking spice, and a smoky character. med+ body, med- finish. excellent, and works great with roast chicken. (3538 views) | | | Tasted by Border Boss on 5/8/2015 & rated 90 points: This is in a great place right now. Popped and poured. Lots of tart cherries with a good acid back bone. Still not fully mature, there's plenty of life left. (3397 views) | | | Tasted by Dvogt on 3/30/2015 & rated 93 points: 3 hour decant. Lots of cherry, granite, balanced tannins, in a nice place. (2896 views) | | | Tasted by wineshlub on 2/8/2015 & rated 92 points: Opened one hour in advance. Slightly funky berry/spice aroma. Rich, delicious flavors of black fruits, spice. Licorice is prominent in the lingering finish. Delicious on first pour, grew better with time. Great depth and balance, some complexity, strong backbone.
Based on some of the other notes, I'm guessing that today I'm a winner in bottle variation lotto. While I'm not quite as enthusiastic about this as Mr. Gilman was, it is really good stuff, and stupidly cheap for this level of quality. (2818 views) | | | Tasted by JOsgood on 12/29/2014 & rated 79 points: This wine has completely fallen apart. Today it is barely drinkable and not at all enjoyable. I ended up dumping most of the bottle down the drain after a few sips. What was JG smoking when he rated this?? What a complete disappointment. (2319 views) | | | Tasted by maxmanx on 12/17/2014: Very nice Bojo and good value for $15, but don't understand the high JG score. I put it closer to 90. (2059 views) | | | Tasted by dke on 11/28/2014 & rated 88 points: Good, food-friendly beaujolais but unremarkable. 87-88 (1702 views) | | | Tasted by Border Boss on 11/13/2014 & rated 90 points: Developing really well. Great nose of berries right from the outset. Good red fruit flavor, with balanced tannins. It's a great food wine, this time with barbeque. I don't think it'll develop much further, but it'll drink well for another 5 years. (1763 views) | | | Tasted by Biskuit on 10/10/2014 & rated 87 points: Gilman was way off on this one. (1740 views) | | | Tasted by Todd French on 1/27/2014: These are fantastic food wines, particularly with spicy foods (i.e. marinaded Korean bbq) (2855 views) | | | Tasted by winegr on 1/4/2014 & rated 90 points: Very good. Fruit, bone marrow, meat, and some rock. Still somehow not quite as good as the potential it showed last time. 90+ for balance and profile. (2480 views) | | | Tasted by JOsgood on 12/22/2013 & rated 87 points: Was harsh and bitter after opening and then slowly improved with air. Has adequate depth and complexity but is nothing close to the 94 that JG put on it. A huge disappointment. (2532 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, May/Jun 2022, Issue #99, A Deep Dive Into the Beaujolais Cellar As Well As New Releases From 2020 and 2019
(Morgon- Maison Joseph Drouhin) Login and sign up and see review text. | By John Gilman
View From the Cellar, Jan/Feb 2020, Issue #85, Recently-Tasted Beaujolais The First of the 2018 Vintage and Plenty of Older Wines
(Morgon- Maison Joseph Drouhin) Login and sign up and see review text. | By John Gilman
View From the Cellar, May/Jun 2015, Issue #57, The 2014 Beaujolais Vintage And Other Recently Tasted Bottles from the Region
(Morgon- Maison Joseph Drouhin) Login and sign up and see review text. | By John Gilman
View From the Cellar, Jul/Aug 2010, Issue #28, The Beaujolais Treasure Trove- Newly Arriving 2009s and Plenty of Excellent Wines From the 2008, 2007 and 2006 Vintages Still To Be Had
(Morgon- Maison Joseph Drouhin) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (6/6/2011)
(Joseph Drouhin Morgon) Group's #2 (my #3) – 39 pts.; 2, 1, 3, 0 - dark ruby color; intense, tart currant, green herb nose; tasty, rather concentrated, ripe currant, mineral, tart plum, tart black raspberry, herbs palate; needs 1 year, should go 8-10 years; medium-plus finish 91+ points 91 points |
NOTE: Scores and reviews are the property of View From the Cellar and RJonWine.com. (manage subscription channels) |
| Joseph Drouhin Producer Website
Joseph Drouhin always had a passion for wine, and in 1880 in Burgundy, he founded the independent company that still bears his name. Today, his great grandchildren, Philippe, Véronique, Laurent and Frédéric, run the family-owned company from their ancestors house. Each has their own personality, but together, they share a common passion for the vine and the wine. Day after day, they strive for harmony, the hallmark of Joseph Drouhin wines.
Founded in Beaune in 1880, Maison Joseph Drouhin’s cellars have spread from the historical Cellars of the Dukes of Burgundy and the Kings of France in Beaune (12th-18th centuries) to the Moulin de Vaudon, an 18th Century watermill in Chablis.
A rigorous attention to detail, self-imposed discipline, a desire to learn, a rigorous sense of values, passion and daring, are the qualities that have been handed down through the generations, together with the art of winemaking and a never ending search for quality.
The Joseph Drouhin Domaine was assembled parcel by parcel over the years and today comprises 73 hectares (182.5 acres) of vineyards in Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Chablis. It is one of the most important domains in Burgundy, with more than two thirds of the vineyards classified as Premier and Grand Crus.
Today, the fourth generation is at the helm. Each has his role to play in imposing the Family “ Charter of Excellence”. Charter of Excellence
GamayPlant RobezFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Morgon The vineyards on weinlagen-info
With 1100 ha of vines, Morgon is the second largest Cru after Brouilly, producing wines that are only marginally less powerful than those of Moulin-à-Vent. Certainly Morgon’s are the firmest in the region, with a bouquet of great purity and compact Gamay fruit. Morgon needs more time than other Crus before it can be broached - normally 2-3 years for its most serious exponents – and develop its rich, savoury flavours which lead to a Pinot Noir-like maturity. The ‘Classico’ heart of the Morgon region is the Mont du Py, just south of the commune of Villié-Morgon. The finest wines almost exclusively come from its Côte de Py slope, whose aspect and rich schistous soil contribute to greater ripeness, and yield wines that are denser than anywhere else in the appellation. As you would expect from a region of this size the character and quality of Morgon can vary considerably, but the best are as good, and as sturdy and long-lived, as any other Beaujolais you will find. Recommended Producers: François Calot, Maurice Gaget, Louis-Claude Desvignes.
See also Morgon Details |
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