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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2023 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 40 notes) - hiding notes with no text | | | Tasted by dsenni on 10/18/2021 & rated 90 points: More complex and delicious than previous. I think it’s only now starting to enter its prime window. (750 views) | | | Tasted by aatherton on 12/11/2020 & rated 90 points: Echo previous note, a little better than I remember (1105 views) | | | Tasted by Tandrew2514 on 7/7/2020: Interesting? Not too! Delicious? Very! (1333 views) | | | Tasted by heythatslife on 12/29/2019 & rated 87 points: An extremely round profile, with a lot of ripe cherry. A bit one-dimensional, would expect somewhat more character from a Morgon but a fun and enjoyable wine nonetheless. (1832 views) | | | Tasted by aatherton on 10/7/2019 & rated 89 points: echo ftcareyjr. good mix of fruit (mostly cherry is what I got), acid and tannin. well made, good value (1894 views) | | | Tasted by Connecticut Wino on 6/29/2019 & rated 82 points: This wine tasted ever so slightly off - not so much corked as flat and lacking the ebullient fruitiness of previous bottles. (1420 views) | | | Tasted by janbecker on 5/19/2019 & rated 90 points: Not really used to Gamay. So that's sth special for me. Let's try. Dark red with strong violet shades and a cristal sensation. Almost luminous. Looks jummy. No sediment. Initially not much on the nose, but opening up after appr 1h. Gaining with air. Morello cherry is dominant. On the palate morello cherry carries on accompanied by blueberry but is accompanied by a strong vegetable component: beetroot as well as zucchini. A mushrooms sensation as well (champigons and boletus). Somehow slightly fermented. Sweet soy sauce sensation. Present acid. Not the pointy kind but rather mouthwatering, spit clinging kind. Very nice, practically longs for food. A bit lactic, MLF? Overall a polished texture. Adstringent, but nice tannins. They're just rolling. Initial acid grip and medium to long finish. Downside: Mid palate is hardly present. Guess that's due to the variety. However, alcohol is clearly noticeable, that gives it some warmth but doesn't hurt. Makes it neither hot nor fat or dull. I really like this. 90 points. One bottle left. Wish I had more. It will be buried for at least 2 years. (1563 views) | | | Tasted by Ftcareyjr on 3/25/2019 & rated 90 points: Dark cherry nose. Medium tannins and light acid. Really opened up with decanting. (1185 views) | | | Tasted by Ftcareyjr on 3/2/2019: Good balance of tannins and acid. Very light aroma of earth and sweet blackberry. (959 views) | | | Tasted by Jarndyce on 8/18/2018 & rated 91 points: Drank this after the Guigal CdR - this Morgon won the QPR head to head going away. On the lookout for more of this... (1614 views) | | | Tasted by epiphany on 5/3/2018 & rated 89 points: Nice though did not hold up second night. Would buy again. (1673 views) | | | Tasted by Rober on 3/8/2018 & rated 90 points: Wow... a new love! Dark, opaque, with very slight tannins, nice acidity, and long lasting mouth feel. As smooth as Sinatra on the turntable tonight! I'll be buying more!! (1542 views) | | | Tasted by Connecticut Wino on 2/16/2018 & rated 90 points: Balanced, juicy, firm, and focused. Drinking beautifully now but would be just as good or better a year from now. (1483 views) | | | Tasted by JimTaft on 2/2/2018 & rated 94 points: 94 is the Janes Suckling score for this wine, while I agree ... after a side by side tasing with 2015 Domaine Chignard Julienas I'll say the following.
This is the bigger and more powerful wine so in the world as we know it it gets the higher score. This wine needs maybe 5 years to settle down and deliver it's deliciousness while the Julienas is great now and I believe has aging potential as well.
So, which is the better, or more "important" wine? Depends! To me, tonight, I would take the Kermit Lynch Julienas and I woulf not want to bet on which would prevail in five years. (1285 views) | | | Tasted by Yagil on 1/12/2018 & rated 86 points: Tannic palate, young fruity nose and palate, med finish (866 views) | | | Tasted by djarcara on 12/26/2017 & rated 90 points: Medium body. Dark purple color. Still very primary with juicy red fruit. Nice acidity and tannic structure. Should age well. Pleasant now, but has another 5+ years ahead before it plateaus. Good value and great with food. (692 views) | | | Tasted by wine247365 on 7/4/2017 & rated 90 points: Going out on a limb with a 90, but I really enjoyed this! Basically did a PnP and started drinking after about 30 minutes plus the next two hours. Great aromatics, purple hue, clear meniscus, blue fruits, medium minus acidity with a medium plus body full of pleasing mouth-coating flavors with a longish finish. Silky texture, too. Loved the lower ABV of 13%. Not sure if the Descombes were looking at the New World when making this one, but if so, we need a town crier to spread the good news about this wine as it ain't your father's Gamay! At $15, this is an outstanding QPR that paired well with grilled chicken breasts. The CT end date is 2017 and while it could go to 2018-2019, I'm not familiar enough w/the Morgon area to know how it could possible improve. Should've bought a case as this is a great cellar defender! Great job Winex (I'm gonna order more)!!! (880 views) | | | Tasted by Diamond413 on 6/19/2017 & rated 91 points: Exactly what you'd expect from the warm 2015 vintage. More fruit driven than previous Beaujolais vintages, and being a Morgon this wine has quite a bit of structure. Lots of red fruit notes on the nose with some hints of tarragon. Nice balance of acidity and fruit on the palette. Could easily age for at least 3-5 years. Purchased for $14 per bottle and will be buying more. (900 views) | | | Tasted by biggie on 2/5/2017: Ripe tannins with huge fruit
Very well made and has stuffing for development (471 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Matt Walls
Decanter, Licence to chill: Best reds for summer drinking (3/31/2017)
(Domaine Georges Descombes, Beaujolais, Morgon, Burgundy, France, Red) Subscribe to see review text. | By Josh Raynolds
Vinous, 2015 Beaujolais Part 2: A Vintage of Richness and Energy (Jan 2017) (1/1/2017)
(Georges Duboeuf Morgon Jean-ernest Descombes) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (7/17/2016)
(Jean-ernest Descombes Morgon Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (7/17/2016)
(Jean-ernest Descombes, Côte Du Py Morgon Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Vinous and JancisRobinson.com. (manage subscription channels) |
| Domaine Jean Descombes (Georges Dubœuf) Producer WebsiteGamayPlant 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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