Brokenwood Pinot Noir

 Brokenwood is one of the Hunter Valley's leading wineries. It  branched out to McLaren Vale to craft different types of Shiraz quite some time ago. And then it thought about Beechworth. Why? Well, no bad wines come from Beechworth. Enter the Brokenwood Pinot Noir.

The 2018 Brokenwood Pinot Noir is not a bad wine. Brokenwood is not a Pinot Not specialist. This is clear. However, the flavour profile of this wine is attractive. Dark cherry and mushroom deliver good Pinot Noir typicality. The flavours are pleasant and elegant. What the wine lacks is intensity. There is some compensation from the smooth finish.

Score: 90/+

 

Maison Leroy Bourgogne

Maison Leroy is the négociant business of the Leroy family, the famous half owner of DRC. It is increasingly difficult to source great grapes in Burgundy, but the legend of Lalou Leroy is enough to achieve this.

The 2015 Leroy Bourgogne is quite an unusual wine in a couple of ways. It is very intense for a Bourgogne and very savoury for the warm 2015 vintage. Dark cherry fruit attacks the front palate, but the dominant flavours are mushroom and earthy notes. This is a very dry wine, quite tannic, with a long piercing finish.

Score: 93/++
 

Rioja, Part 5

 Bodegas Bilbainas control 250ha in 50 plots in Rioja Alta. This points to a typical Rioja blending operation. Two aspects stand out. Bilbainas is organic, and it has vineyards in limestone soil.   

I tasted a white wine and a rosé under the Viña Pomal brand. The white was made predominantly from Viura, the rosé from Tempranillo, of course. These were ok wines, but nothing special.

I then had the classical line-up of Crianza, Reserva and Gran Reserva. The 2016 Crianza is matured in American oak, and tastes of fresh fruit and vanilla. 80,000 cases of this are drunk mainly in bars in the afternoon, with something to nibble on. The 2014 Reserva is half this volume and sells for an astonishing 12 €. It has more intensity and firm tannins. Then we have the 2011 Gran Reserva. It is a 90/10 Tempranillo/Graciano blend, spends three years in barrel, then three in bottle, before it is marketed. Only 2500 cases are made of this, at 26 € per bottle. This is a more rounded an elegant wine, still quite fresh, with silky tannins.

If you want to experience traditional Rioja winemaking at good quality, this is the winery for you. But now we step it up a bit.

Muga is sometimes described as Rioja's First Growth, and I got to experience why. The winery was founded in 1932. It owns 150ha, and contracts another 150ha. One special feature is its own cooperage.

They build 900 casks per year, 90% from French, 10% from American oak. It is a very laborious process. To start with, the wood gets dried for 5! years. The big advantage is that you can customize the building and toasting to your requirements. And Muga does not do things by halves. They also own 250 large American vats, which have been in use for 50 years for alcoholic fermentation. Total production is 130,000 to 170,000 cases per year.

The 2018 Muga White, made from 90% Viura is fresh and harmonious, with medium acidity. With red wines, Muga makes traditional wines, but also modern ones.

The 2015 Reserva is made in the traditional style. It is a blend of 70% Tempranillo, 20% Granacha, 10% Mazuelo and Graciano. It is matured in their own light to medium toasted barrels. 60,000 cases made. The wine is red fruited, with some spice, smoke and vanilla. I found the finish a little rough. The 2014 Reserva Seleccion Especial is a similar blend. This wine is matured for over two years in French oak (40% new), 15,000 cases made. The red fruit is more concentrated, and the spice and mocca flavours more intense. This is a more elegant and silky wine.

The next wine, the 2011 Prado Enea Gran Reserva is a step up and really a great wine. It comes from special clay-limestone vineyards at high altitude. The wine is picked late. The wine is aged for one year in American oak, then for three years in French oak. This wine tastes of blackberry fruit, with forest floor and cocoa notes rounding out a ripe, yet elegant flavour. The wine provides a big mouthfeel. It is still fresh and balanced with a lingering finish. You have to put 70 € on the table for this.

The 2015 Torre is a blend of 75% Tempranillo, 15% Mazuelo (Carignan), 10% Graciano. The wine is aged for 18 months in 100% new French oak. This wine is a bit of a monster, very concentrated and not totally balanced at this point. It needs time.

Overall, Muga is a very impressive winery. The blending adds to the complexity of the wines, and the oak treatment, while substantial, is quite light.

The last winery visit is at CVNE, sometimes called Cune.  It is one of the original railway station wineries in Haro. So I come back to where I started. It is another large winery with 500,000 cases from many plots in Rioja Alta and Alavesa. It includes in fact five wineries.

Most of the wines made are in the traditional style, but the Contino winery has branched out into single vineyard wines. The first wine I taste is the Viña Real Crianza, a fresh, simple wine of dark cherry fruit. This is followed by the 2015 Contino Reserva. This wine is quite concentrated with strong tannins. The 2012 Cune Gran Reserva is made in the old style with American oak quite prominent.

The Imperial winery is kind of the premium winery with a smaller production of 18,000 cases. The Imperial Gran Reserva is the only Spanish wine which was named number 1 in the Wine Spectator Top 100. It was in 2013, but for a different vintage from the one I taste, which is 2012. This is a very good wine. The vineyards have different soil profiles, adding to complexity. The blend is 85% Tempranillo, 10% Graciano, 5% Mazuelo. This is similar to the other wines. Maturation took place in old French and American oak. Black cherry and forest fruits form the flavour. The tannins are velvety and soft, delivering an elegant mouthfeel.

I then taste the Contino single vineyard wines. This is the chateau concept with a large vineyard surrounding the winery. The wines are made from this 62ha vineyard.

 

The 2017 Contino Granacha is fermented in concrete eggs and then matured  in used large French oak vessels. The result is a raspberry fruity, quite sweet wine. The 2015 Contino Graciano is the last to be harvested. The grapes are thick skinned with intense colour. This wine needs medium to high toasted French oak. Black cherry and eucalypt flavours are packaged in firm tannins and high acidity. It is not easy to make a very pleasing wine from 100% Graciano. This variety is usually added to give Tempranillo additional structure, but on its own, it is pretty tough. 

The final wine is the 2016 Contino Viña del Olivo, a 90/10 blend of Tempranillo/Graciano. The wine is matured for 18 months in  French oak. Dark cherry and blackberry fruit is dominant, but there is also black pepper, anise and mint. This is a very smooth wine of great length. When I tasted the previous two wines, I could not quite see the benefit of the single vineyard concept, but this wine is something special.

OVERALL CONCLUSION: I only touched the surface of the Rioja region. It delivers incredible value for money; Crianza wines at 12 to 15 €, 5-10 year old Reservas and even Gran Reservas at 20 to 30 €. I actually preferred the fruit forward Crianzas in most cases. But a modern style Reserva, such as from Muga can still be fresh, and deliver good complexity. When it comes to single vineyard wines, there is a great variety of styles. I liked the precision of Valenciso, and the modernity of Altari. Pricing varies dramatically, from 20 € up to 300 € for the Altari El Pison. 

THE END 

 

 

 

Rioja, Part 4

 Artadi is a young winery based in Rioja Altavesa, founded in 1985. It is not steeped in tradition. It left the Rioja Appelation in 2015. Today, it is one of  Rioja's, in fact Spain's icon producers. The man behind this is winemaker Juan Carlos Lopez de Lacalle.

He described that when he made El Pison, their flagship wine, it was meant as a wine for his grandfather, not as a single vineyard wine. But in any event, they went single vineyard in 2009 and stopped blending in 2014. Today, they make El Pison (which I did not get to taste) plus five single vineyard wines plus three village wines for local consumption from 80ha of 80 plots. They are all 100% Tempranillo. Ageing is no more than 10-12 months.

The 2.4ha El Pison vineyard; yield 3t/ha

The village wine 2016 Viñas de Gain White is based on the Viura grape, small parcels of 25 to 100 year old vines. The flavours are complex; citrus, orange blossom, hazelnut. This wine has quite a big mouthfeel, but balanced with good acidity. The 2017 Viñas de Gain Red is a fresh and aromatic wine. It is a little foward, but has a good tannic backbone.

The 2016 Valdegines comes from a 30 year old 4ha vineyard with sandstone rock in part, and clay-limestone in another part. The wine is quite floral and fresh tasting. The red berry fruit is delicate, and the wine quite elegant. Gentle tannins and good acidity complete the picture. The 2016 La Poza is quite different. The vines from this 1.2ha vineyard are 60 years old. The soil is silty-clay. This explains the much bigger palate. The wine is black fruited, peppery and with elegant mocca notes. Round and dense tannins make this a much more powerful proposition.

It was fascinating to experience such different tastes from the same grape variety and vineyards not far from each other. Altari is clearly right to explore and show this.

A brief visit at Viñedos de Paganos showed the differences with sister winery Sierra Cantabria. Sierra Cantabria makes 50,000 cases of traditional wine. I tasted the 2015 Crianza, which is typical of this style. It is fresh, showing pure Tempranillo fruit, backed by American oak. The 2014 Colleccion Privada is from older vineyards. It is made 50% by carbonic maceration and 50% traditional methods. Maturation 50% in French, 50% American oak. This is a big wine. I found it a bit unbalanced and the finish harsh.

In front of the Paganos winery is the 25ha El Puntido vineyard. It was planted in 1975 and is organic. The company makes small volume special wines from here plus the Calados del Puntido, which actually takes fruit from three vineyards (yes, the Spanish can be a bit confusing).

The 2014 Calados del Puntido is matured for 14 months in used French oak barriques. The red fruit tastes very pure. The wine has a good drive with medium intensity. The finish is a bit thick and tannic.

A visit to Valenciso was an absolute highlight. His wines are all about finesse. I reviewed my visit on this blog before, so I will skip it here.

Three more wineries to go!! 

Are Grape Varieties Really Important?

 Are you serious, I hear you say. Well, this question arose in my mind after a tasting of high quality wines of less prominent grape varieties recently.

The most famous regions in France do not feature grape varieties. The argument there is between terroir and producers. Burgundy features terroir, but there is no doubt, producers make a difference. The famous example is the vineyard of Clos de Vougeot, where different producers produce wines of vastly different quality. In Bordeaux, the chateau reigns supreme, but are the differences between Mouton and Lafite all due to winemaking? In any case, grape varieties may not feature, because it is well known that red wine in Burgundy means Pinot Noir, and on the left bank of Bordeaux it is a Cabernet Sauvignon dominant blend, while on the right bank it is Merlot led. 

Two varieties which were presented at this tasting were Malbec and Blaufraenkisch. The Malbec I want to talk about here was the 2016 Cloudburst Malbec from Margaret River. 

This wine tasted like no Argentinian or French Malbec. The fruit profile went the gamut from red over blue to black, and the tannins were powdery and silky. The vineyard sits between forest and ocean and the soil has never seen any pesticides or chemicals in thousands of years. The vineyard is densely planted like no other Malbec vineyard. Was I drinking Malbec or a particular viticulture? 

Intriguing was the tasting of three Blaufraenkisch wines from Austria. Two were from Moric Lutzmannsburg, 2013 and 2007, one the 2014 Gut Oggau Joschuari. 

My expectation of Blaufraenkisch has been: fruit dominant, easy drinking, a quaffer. This was totally different. The Lutzmannsburg wines showed beautiful perfumed aromas and finesse. The young one tasted like a premier cru Gammay, the older one showed Piedmont like aromas. This tasted of terroir, not the grape. 

The Joschuari is an alternative wine, biodynamic, no fining, no filtering, no sulphur. Here the winemaking 'made' the wine not the grape.

Does this mean the grape variety is irrelevant, no, of course not. But it shows that with special attention and skill, the terroir can define a wine, no matter what the grape, and equally winemaking can define a wine, no matter what grape. 

 

 

Rioja, Part 3

 From Haro I drive east to Marques de Riscal. The Frank Gehry designed  building is perhaps the most famous winery building in the world. The colour scheme is supposed to represent a wine bottle, with the beige cork above a red wine bottle. In contrast to this modernity stands the history and tradition of this winery, founded in 1858.

 

During the visit, I was reminded of dining at a waterfront restaurant, where due to the great location there is no need to present excellent food. Because of its fame, Riscal may think they get away with ordinary wine - and probably they do.

The 2015 Reserva is aged in American oak for two years. Vanilla flavours dominate the fruit. This is their bread and butter wine with over 300,000 cases per year, I think. The 2013 Gran Reserva, from 80 year old vines, has more intensity and better rounded tannins. When I get to the 2015 Baron de Chirel, I find some enjoyment. This wine is a blend of 70% Tempranillo and 30% other varieties, Cabernet Sauvignon the second biggest. The fruit comes from 100 year old vines, and the juice spends two years in new oak. This wine has more of a modern feel, with blueberry and black cherry fruit in an elegant frame. The silky tannins lead to a smooth finish. Only 4,000 cases are made of this wine.

Overall, the main attraction is the architecture here. The building houses an expensive hotel. I suggest you look, don't taste and move on.

Back in Haro for a visit at Lopez Heredia. This is the most astonishing traditional winery I have ever seen. Wine is matured in used American oak only, 8-15 years old. Alcoholic fermentation takes place in 100 year old vats. The argument about the old oak is that the pores are very thin by then, and there is less oxidation. What I found disconcerting was the amount of mold everywhere. There is a (dubious) argument this is good for wine, but it is definitely not good for the people working there.

The 2007 Bosconia Gran Reserva spent 10 years in oak. It is a blend of 80% Tempranillo/15% Granacha. This is quite a powerful, red fruited wine, and still fresh. The tannins are quite coarse. The 2007 Tondonia Gran Reserva spent 'only' six years in oak. It is a similar blend. This is a more elegant wine with good persistence. It is darker fruited, but a lighter wine than the Bosconia. If you want to experience the Rioja of yesteryear, this is the place to go. Overall production: 40,000 cases.

From the traditionalist to the innovator Luis Cañas. They started to bottle wines in the late 60s; now 150,000 cases. There is a strong emphasis on viticulture. The vineyards are 60-100 years old. They rescued 30 different varieties from the early 20th century. A typical Rioja scenario: they pick 450ha from 1000 tiny plots. They are committing to the new regulatory regime, which will allow them from the 2017 vintage to bottle wine from three subregions, then village wine, and single vineyard.

My tasting was still based on the old classification. The 2013 Reserva was black fruited and quite tannic. The 2014 Seleccion de la Familia includes Cabernet Sauvignon. It showed more fruit intensity. The 2017 El Palacio was by far the best wine. There is more emphasis on the fruit, less ageing and in larger 500l barrels.  

They own a second winery in Rioja, Amaren. They go back to the past as a gateway to the future. They use concrete tanks to make the wine plus French and American oak for maturation. The vineyards are located in Alavesa, as is the case for Luis Cañas. The 2009 Reserva 60 is made in a more traditional way, and is very enjoyable. The concentrated fruit is still fresh, and the structure strong. A special treat was to taste the 2014 El Regollar, a single vineyard wine. This is the name of the less than 1ha plot, planted 116 years ago with 9 varieties on rocky soil. So this is a classic field blend, dominated by Tempranillo. It is very elegant, with silky tannins and a velvety mouthfeel. A clear highlight.

In case you are confused. There can be single vineyard wines before 2017, but they are 'non-conformist' and sit outside of regulations. In the future, Luis Cañas and Amaren will introduce close to half a dozen single vineyard wines, I think.

I spent more time at Luis Cañas than I anticipated, so the last stop of the day was a short one at Finca Valpiedra, and I could not make it to one of the sister wineries. One peculiarity is that they own an 80ha vineyard, otherwise unheard of in Rioja. And doesn't the picture remind you of La Craux in Chateauneuf-du-Pape?

Unfortunately, the wines I tasted from all four related wineries do not reach the heights of Chateauneuf-du-Pape. The most interesting wine was the 2016 Petra de Valpiedra, a 100% Grenache - yes, this exists in Rioja. This wine is matured for 6 months in new French oak, then 19 months in old oak. The alcohol is a surprisingly low 13.5% (for Grenache). There are raspberry flavours, but also dark fruit, cassis. There is good acidity to balance the mouthfeel, and the tannins are finely grained.

A cross section of wines from Finca Valpiedra, Finca Montepedroso, Viña Bujanda

 

 

   

Castagna Shiraz

 

The 2015 Castagna Genesis Syrah, Castagna's flagship wine, is medium-bodied. It is certainly more delicate than, say, ten years ago, perhaps due to the rigorous biodynamic regime of Julian Castagna. This wine under cork already shows some development in the colour. 

Red cherry and red plum fruits with some white pepper fill out the mouth nicely. This is a very pretty wine, perhaps a little too pretty. The shape is long rather than broad, with fine grained tannins. The satisfying finish is quite long.

I suggest to drink this wine now.

Score: 94/++  

Rioja, Part 2

 My first stop in Haro was at Rioja Alta. This winery was established in 1890 to fulfill the requirements of Bordeaux merchants. There is a lot of tradition here, but also modernity, demonstrated, as an example, by this flashy showroom.

Spanish inheritance law means that fortunes have to be divided equally between children. Wine growing has been going on in this region for close to a thousand years. As a result, individual vineyards are small. Rioja Alta had to source grapes from many vineyards to meet the thirst of the Bordeaux merchants. It was obvious that wines had to be blends from many vineyards, 150 today. Rioja Alta controls over 550ha in Rioja.

The second key aspect is oak. Rioja Alta owns more than 20,000 barrels to accommodate long ageing processes. This is simply astonishing and mind blowing.

It is not surprising then that Rioja Alta has its own cooperage, which forms the American oak to its specifications. 

I tasted the classic range with the winemaker.

Torre de Oña on the left, Rioja Alta on the right

The best wines are the Ardanza Reserva, an 80/20 Tempranillo/Granacha blend, which is quite powerful and spicy; the Arana Gran Reserva 2012, a 95/5 Tempranillo/Graciano blend, which is still fresh and elegant, with good complexity and a long finish; and the 2010 Gran Reserva 904, first made in 1904. This is a 90/10 Tempranillo/Graciano blend. The wine spends four years in barrel and three years in bottle before release. It is a mature wine, but the fruit is still good with a serious expression of minerality in the wine.

In 1995, the company bought a winery in Rioja Altavesa, Torre de Oña. The vineyards sit at an altitude of 600m and are grouped around the Bodega. There is an opportunity to produce single vineyard wines here, but at present, the three wines are picked from different plots and made in the Crianza or Reserva style. 

Rioja Alta is a traditional winery in that its key wines are Reservas following the regulatory regime of maturation. At the same time, it has a strong quality focus, for example 13% of grapes are discarded from the sorting tables. Modern techniques are employed, such as gravity principles, and an innovative racking system.

My second stop is Roda, just across the road. There are differences here. This winery is much smaller than Rioja Alta, and only 30 years old. It uses only grapes from bush wines, and everything is matured in French oak. Roda makes about 10,000 cases per year.

Roda on the left, Corimbo (Ribera del Duero) on the right

The first wine is the 2016 Sela, a blend of 87% Tempranillo, 7% Graciano, 6% Granacha. The wine comes from 15 to 30 year old vines, and is matured in larger, used French oak. This wine is all about fruit and freshness. It is elegant with silky tannins, made in the Crianza style.

Roda is made with a focus on red fruit, it is floral and fresh, a similar blend to the Sela, but with more fruit weight. It is influenced by the Mediterranean climate. In contrast, the Roda I is black fruited, and more influenced by the cooler Atlantic climate. I tasted the 2013. I was impressed with the complex profile of black fruit, spices, licorice, and how these long flavours came together.

The Cirsion is the flagship wine, made from the oldest parcels, only 400-600 cases per year. It is aged in 100% new oak, but only for 8 months. Roda does not want the oak to take over. It is like a best barrel approach. The 2016 is a dark, brooding wine, big volume with smoky and earthy elements. At 150 Euro, it is not cheap. 

Roda does not use the Crianza and Reserva descriptions. There is definitely an emphasis on fruit here, as opposed to oak, and the Cirsion is certainly not traditional.

To be continued... 

  

My Top 10 Australian Wine Brands Over The Last Ten Years

1) Penfolds Grange

2) Henschke Hill Of Grace

3) Bass Phillip Reserve Pinot Noir

4) Leeuwin Estate Art Series Chardonnay

5) Clarendon Hills Astralis Syrah

6) Moss Wood Cabernet Sauvignon

7) The Standish Wine Company The Relic

8) Jim Barry The Armagh Shiraz

9) The Standish Wine Company The Standish

10) Grosset Polish Hill Riesling

Rioja, Part 1

 Today, Rioja is the most exciting of the traditional wine regions in the world. Why? A lot is going on. In the past, almost all wines were blended, but today, a number of single vineyard wines with a terroir focus have sprung up. Traditionally, wines were matured for long periods in oak, often more than five years. Strict regulations supported this approach. Oaky flavours were the hallmark of Rioja wines. Today, a number of wineries emphasize the Tempranillo fruit. The scene reminds me of Piedmont in the 1990s, with traditionalists and modernists fighting it out.

I visited Rioja a bit over a year ago and had planned to publish an article about it, but the wine magazine I used to write for had difficulties, and it never happened. I just came across my notes, and will now write this up here. The blog will have less wine specific tasting notes than normal, as the tastings took place more than 12 months ago, but there will be some.

The geography of Rioja is quite fascinating. On the one hand, warm winds are funneled up north from the Mediterranean, moving from Zaragoza into Rioja. On the other hand, cold winds from the Atlantic hit the Basque mountain range and descend into Rioja. Near Bilbao is a gap in the mountains which delivers wind and rain.

The red dot is Haro, the centre of Rioja

There are three subregions, Rioja Alta, Rioja Alavesa and Rioja Oriental (Baja). Most premium wines come from the hillier Rioja Alta and Rioja Alavesa. The latter is particularly interesting, as vineyards are found on the southern slopes of the Basque mountain range, thereby avoiding the rains from the North. The diurnal range is quite high here.

My story and the story of modern Rioja begins in Haro. When phylloxera devastated the Bordeaux vineyards in the 19th century, the merchants of Bordeaux looked for new supplies they could ship to wine hungry London. Rioja was close and Haro had a train station with tracks to France. Wineries established themselves near the station. They grew dramatically in size. Today, the large Rioja wineries are still based here. In fact, Haro has the largest amount of oak barrels per square kilometre in the world.

Individual wineries will be reviewed in part 2.

 

Head New Releases

 This year, I have not reported on new releases often, as tastings were mostly cancelled. I receive some tasting packages, but it is not something I have focused on. However today I can report on the new Shiraz releases by Alex Head from the excellent 2018 Barossa vintage.

The labels are now very stylish and clear

The 2018 Head Red is a Shiraz blend of 15 vineyards. 80% of the fruit now comes from the Eden Valley, and 10% each from the Stonewell and Moppa vineyard. This wine is red and black fruited with good purity. It is a juicy and fruity wine, which delivers a big mouthfeel. There are some earthy characteristics here, but basically this is fruit forward. It is a big, but lively wine, which tastes much more Borossa Valley than Eden Valley, probably courtesy of the vintage.

Score: 91/+

You are probably familiar with the Northern Rhône equivalent Alex Head tries to achieve with the Blonde and the Brunette. It works really well in 2018. The 2018 Head Blonde comes from a Stonewell vineyard with clay over limestone, a rarity in the Barossa Valley. The fruit profile is similar to the Red wine, but what strikes you immediately is the elegance and smoothness of this wine. This wine goes down the palate like a treat, helped by understated acidity; very balanced with great length. There is sometimes some Viognier in this wine, but not in 2018. Yet this wine still has a lifted and sexy character. This is a Marilyn Monroe type wine.

Score: 95/+++

The 2018 Head Brunette is darker fruited (ha, ha). It comes from the highest vineyard in the Moppa subregion. The soil is typical Northern Barossa: deep red clay and ironstone. This is the most complex wine of the three. 20% whole bunch will have contributed to this. There is spice, chocolate and some gamy notes. It is a sophisticated wine, more in the tradition of Barossa, and executed very well. If we stick with actor comparisons, this is Jennifer Lopez. Personally, I preferred the Blonde, only because it is such a different expression of Barossa Shiraz and because of it sheer drinkability. 

Score: 95/++

I highly recommend these wines. They will easily go for 10 years plus. 

Morgon Beaujolais

 There is no denying that there is a trend towards lighter style red wines. Many Shiraz and Cabernet producers try to accommodate this by picking earlier, reducing extraction and using less new oak. Nevertheless, 'lighter' styles are gaining share. The first wave was Pinot Noir. The second wave is Rosé or Rosado or Rosato. The third wave is more subtle, but gaining traction. It is Beaujolais. 

The current Beaujolais story is a little complicated. Beaujolais is made from Gamay, a variety which is associated with fruity and easy drinking styles. Beaujolais Nouveau, released in the same year as harvested, was a big marketing success a few decades ago, but is not regarded as a serious wine by passionate wine drinkers.

However, the Beaujolais region has also created 10 cru areas, similar to the system in Burgundy. In contrast, they relate to entire village areas here rather than single vineyards as in Burgundy. If you want to get away from Beaujolais Nouveau as far as possible, you look for the 'M' villages, Morgon and Moulin-à-Vent. Wines from here tend to be darker and more tannic than the other areas. Today, I am reviewing two wines from Morgon.

On the left, is the 2018 Daniel Bouland Corcelette Vielles Vignes. This wine comes from 90 year old vines grown on sandy soils. As such, this is a pretty and charming wine. The red berry flavour is fruity, yet dry, and fills the mouth in a pleasant and satisfying way. The tannins are soft and silky. The acidity provides some grit. This wine is elegant, of medium depth and length.

Score: 92/++ 

Domaines Louis Claude Desvignes produces a wine from Corcelette as well, but this wine is the 2018 Louis Claude Desvignes Montpelain. The vines are 80 years old, and the soil is small rocks in clay. The different soil type has a major influence on the wine. This wine is darker fruited and richer in the mouth with more fruit weight. Some savoury and earthy elements add to complexity. The tannins are more muscular than in the Daniel Bouland. This is a more generous and bigger wine than many Pinot Noirs. It does not quite have the nuances or drive of a good Burgundy, but is elegant and pleasant to drink.

Score: 92/++