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| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 90 pts. in 36 notes) - hiding notes with no text | | | Tasted by Raizes on 3/15/2024 & rated 88 points: 樱桃、草莓、栗子、甘草、八角、泥土，以及闻香时更加明显的玫瑰红茶气息。在丰富的单宁和酒精面前，酸度只能尽力跟上步伐。随着醒酒，出现更多黑莓、黑樱桃的成熟果味，香气更加浓郁奔放，口中表现也从轻盈变得均衡沉稳，六个小时依然保持着出色的状态。 (276 views) | | | Tasted by moudy on 1/14/2024 & rated 93 points: Popped and poured a glass. Typically red cherry, strawberry, cherry cola flavor for a CB. Unfortunately, my guests only wanted bourbon. So, on day 2 the top notes I described above had integrated with underlying flavors. It was hard to describe because there were no dominant flavors, but it was nice. Day 3 - I was expecting to pour it out but it was drinking even nicer than day 2. No idea what was happening here as my CB experiences have been that the wines don’t last long on e open, but this was a nice surprise. (341 views) | | | Tasted by oxidatif on 9/10/2023: Bangin'. Wish it had a bit more acid but still remarkably balanced. Savory, meaty, tons of great red/black fruit, really remarkable stuff (467 views) | | | Tasted by thwacker on 8/10/2023 & rated 93 points: Unfiltered, so a bit cloudy, flamboyant nose and rich flavor, all elements in perfect balance and showing marvelously at age 5. A tour de force! (495 views) | | | Tasted by jlhkiss on 12/29/2022 & rated 91 points: Opened and decanted an hour ahead of grilled chicken, rice, and mixed salad. Super funky on opening. Took an hour of air before you could get some sense of definition (high VA). Still wound up and primary with a hard tannic finish, but this has good stuffing and potential. Will be best 2024+. Technical score: 92. Enjoyment score: 90. (723 views) | | | Tasted by Enfant sauvage on 9/30/2022: Bought at the home of JPT during our Women's World Cup visit. Not my favorite vintage of this. I still enjoyed it quite a bit, but the warm year didn't do it any favors, accentuating the sweet/bubble gum aspects of the semi-carbonic while muting the acid just a bit more than in previous years. A perfectly fine early drinker, and still one of the more successful '18 Beaujolais, but not at the level of '14 or even '17. (903 views) | | | Tasted by Raizes on 9/29/2022 & rated 88 points: 樱桃、李子、甘草、八角、培根，还有煮花生和烤栗子的香气。和香气的浓郁丰富相比，结构略显沉重，酸度比较普通。单宁随着醒酒逐渐展现体量和柔顺的质地，整体水平很高。 (915 views) | | | Tasted by cincybt on 7/14/2022: Heat got to this prior to purchase. 😟 (785 views) | | | Tasted by GuWin on 11/2/2021 flawed bottle: Corked! (1308 views) | | | Tasted by Costes76 on 8/1/2021 & rated 89 points: Medium salmon/ruby color. Fruity, floral and earthy sour cherry and strawberry on the nose. Dry, bright acidity, low tannins, palate follows through. Medium full body. Good balance, Medium finish. Youthful bubblegummy Ribena, for good or for worse. (1572 views) | | | Tasted by chatters on 3/27/2021: Pretty jubey cherry over berry with a smidge of volatility. Slight pepper and stalks underpin. Smells very fresh and proves equally fresh and juicy on the palate. More berry than cherry, a little textured burr here as well. Pleasing. (1792 views) | | | Tasted by Nojomoschwa on 9/4/2020 & rated 92 points: This was a fantastic bottle. A bit cloudy, juicy fruit, a certain nutty character from the middle to the finish. Very quaffable and a great value for the $27 we paid. (2389 views) | | | Tasted by mchern02 on 9/2/2020 & rated 91 points: PnP
A great Morgon and highly enjoyable summer red. Beautiful fragrant and enticing nose of bright and dark red fruit and spice. Palate has just enough acidity to balance and support attractive red cherries and flowers, and finish is to the point. Excellent. (2188 views) | | | Tasted by grapenomad on 8/31/2020 & rated 91 points: One of my favourite Beaujolais producers, hard not to like. Dangerously chuggable Gamay where it's all about the berry fruit and lively acids. Awesome with pizza. (2112 views) | | | Tasted by jvphoto on 7/27/2020 & rated 92 points: Chugged this fast, delicious. Crunchy berries, pomegranate, violets, black tea, sour cherry. (1603 views) | | | Tasted by tastark on 7/10/2020: Absolutely delicious. Not sure I've ever had a better Cru Beaujolais. So much depth in both the nose and palate. Kept evolving in the glass. Classic and profound. Drink or hold. (1531 views) | | | Tasted by jviz on 5/4/2020 & rated 90 points: A tale of two bottles. Fortunately this one showed much better, but couldn’t make up its mind whether to be a simple table wine or a really distinctive Morgon - kept flipping from this wild candied plum
Note on the midpate to a very straightforward modestly mousy gamay. Coming up to room temp helped it out quite a bit (1463 views) | | | Tasted by alanr on 4/29/2020 & rated 89 points: Shows a bit of the vintage solar character, but doesn’t cross the line to being overly ripe, just lush, rich, tasty darker gamay fruit, good acidity and balance, fun to drink. (1520 views) | | | Tasted by MTC2 on 3/29/2020 & rated 89 points: Obvious Beajolais nose of tart raspberry and carbonic maceration (read: Jolly Rancher candy). Continues on the palate and joined by underripe blackberry and some spice. Acidic finish. Not a great or age-worthy Morgon, but an easy-drinking wine. A bit overpriced (Kermit Lynch) for what it is. (1293 views) | | | Tasted by Jeremy Holmes on 3/16/2020: A beautiful nose of fresh raspberries. mineral and plant matter. It is deep and fresh in the mouth, with exquisite balance and a silky texture. Flavours build and fan out on the long finish. (1450 views) | | | Tasted by poppacork on 2/18/2020 & rated 93 points: It’s not deep or profound, but it’s a beautiful celebration of fresh red strawberries and cranberries fermented into a wine with great texture and perfume. This wine can turn a cloudy winter day into springtime sunshine.
Day 2 edit: some of the fruit has receded and there is a hint of bitter tannins noticeable through the finish. (1525 views) | | | Tasted by NostraBacchus on 12/29/2019 & rated 93 points: Deeper purple color. I gave this a 30 minutes decant. Notes to blackbberries, ripe red cherries, also some sweet spices and pepper, a touch of minerality and something like sugar coated violets. It‘s medium-full bodied, with good medium-high acidity and some lower-medium tannin. Good length. This combines a certain richness (of the vintage and the Cru) with nice freshness and tension. Not sure how this is gonna age as it‘s pretty accessible already. Good length. A very pretty Morgon. (2110 views) | | | Tasted by jviz on 12/1/2019 & rated 89 points: My perception is colored by ACYSO’s note below.. so the wine is a little mousey and has some acetic VA.. but it’s still quite drinkable, fresh, with tart raspberry and blackberry fruit. The high acidity clips it short.. but hey.. this is Beaujolais after all. And it’s quite yummy at that. Open within a year for me, not a long term player. (1667 views) | | | Tasted by MC on 11/15/2019: PNP. While better than the Lapierre by a touch tonight, I was disappointed with both relative to previous vintages. Perhaps in a dumb state but right now i cannot recommend. B+ (1416 views) | | | Tasted by acyso on 10/24/2019 & rated 70 points: Plum Market Fall Luxury Tasting (Chicago, IL): Nose is fine: shows some of the typical ditzy gamay red fruit. The palate has a distinct butyric acid thing, i.e. tastes like throw-up. (2232 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gary Walsh
The WINEFRONT (10/28/2019)
(Jean-Paul Thévenet Morgon Vieilles Vignes) Subscribe to see review text. | By Josh Raynolds
Vinous, Beaujolais: If You Want Value - You’ve Got It (Oct 2019) (10/1/2019)
(Jean-paul & Charly Thévenet Morgon Vieilles Vignes Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and Vinous. (manage subscription channels) |
| GamayPlant RobezVieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)France 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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