Domaine Louis Claude Desvignes Morgon La Voûte Saint-Vincent 2016

Domaine Louis Claude Desvignes Morgon La Voûte Saint-Vincent 2016
Morgon, Beaujolais, France.  Brilliant ruby. Pungent red berries, exotic spices and candied lavender on the lively, mineral-accented nose. Sappy raspberry and bitter cherry flavors show very good energy and complementary suggestions of floral pastilles, allspice and licorice. Appealingly sweet and lively, carrying no excess fat; the long, sappy finish shows outstanding clarity and subtle, harmonious tannins...
Our Price$35.99
RRP$43.99

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Discount
6 to 12$35.09
13 to 24$34.19
25 to 36$33.29

Further discounts available on larger quantities. Contact us for details.


Domaine Louis Claude Desvignes

Behind the 1722 entrance, the Domaines Louis-Claude Desvignes’s Cellars unveil 8 centuries of continuous production of Morgon from estate vineyards, 5 ha of which are in the most celebrated Cru of Cote du Py (including some 100 year old vines in Javernieres), and 8 Ha in Douby. Today brother and sister, Louis-Benoit and Claude, together carry forward the familial traditions of the Domaine. The soils are crumbly, crystalline rich in iron oxides, with layers of manganese, schists and ancient volcanic rock. All the wines are vinified and aged in cement tanks, with the aim of accentuating the minerality of the wines of Morgon.

Grapes/Blend
100% Gamay

Vinification
Following the hand harvest, the fruit was 50% de-stemmed and fermented quite warm at 25-35 degrees Celsius in cement tanks for a week to 10 days, with some carbonic maceration. Following the malo-lactic fermentation the wine is racked and left in tank on fine lees for around 8-10 months prior to bottling.

Appearance
Bright crimson ruby.

Palate
Dark rich fruit flavours with spice, violets and cranberries. The acidity is tight and fine, with ripe tannins and a flash of meat to the minerally finish.

Cellaring Potential
Enjoy young and juicy over the coming 2-3 years. Serve at 12 degrees Celsius to enjoy the wine’s fragrance and freshness.


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