Domaine J. Chamonard Morgon "Le Clos de Lys" 2017

$43.99

Only 3 left!

Alcohol: 13%

Grape(s): Gamay

Localization: Morgon, Beaujolais, France

Tasting Notes: It shows a medium red/purple color with very pretty aromas of raspberry, tart cherry, wild strawberry, and violet with citrus peel and earth. The palate shows sappy raspberry and cherry fruit with earth and mineral flavors, really showing the terroir. This is delicious now and shows a structure indicating ten to fifteen years of possible aging.

Notes: From four hectares of massale-selection, high-density plantings ranging from 50 to 100 years of age in the lieu-dits of Chenes, Corcelette, and Les Martillets. Jean-Claude Chanudet and his wife Geneviève (Chamonard) at Domaine Chamonard are making some of the finest wines in the Beaujolais. His father-in-law, Joseph Chamonard, was farming with organic methods and making wine in the Chauvet style along with his friends in Morgon, Guy Breton, Jean Thevenet, Marcel Lapierre, and Jean Foillard. The 4-hectare estate is farmed with great care, although not certified organic, fermentations are with wild yeasts and aging is in large old casks and foudres. 

Food pairing: Enjoy it with friends around a good piece of red meat or rice meat dishes. 

The Domain: Having lived and worked among the ‘superstars’ of Beaujolais, Joseph Chamonard created a wonderful environment for his vines in Morgon. On the hill of Morgon, his vines stayed healthy without chemical assistance, remaining in their natural living soils alongside the packed earth and starved vines of his neighbors. Sadly, Joseph passed away in 1990, leaving his daughter Genevieve and her husband Jean-Claude Chanudet to carry on the health of his 4-hectare parcels, located in Corcelette, near the town of Ville-Morgon. With each successive vintage, the duo has strictly kept to disavowing chemical treatments, in or out of the vineyards. Harvest is done by hand late in the season for full natural ripeness and complexity, with only natural yeasts used for fermentation and little else done outside of patient guidance to its natural end. The wine is made the traditional way with respect to nature. As some of the others of his era passing on as well (Marcel LaPierre in 2010), there is a sense that the pattern set here in Beaujolais will be altered. With so much natural beauty remaining, it will take more than a gang of four to do so, after all, it's now almost tradition.