'Tis Autumn
’Tis Autumn
Cozy reds, rich whites, and fireside pours — 180 hand-picked bottles for autumn tables, harvest dinners and crisp-evening entertaining, all in stock and ready to pour.
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Daniel Bouland Morgon Vieilles Vignes Corcelette Cailloux 2022
$42.98HURRY, ONLY 11 LEFT!QuickviewRP9393 Points! The 2022 Morgon Corcelette Vieilles Vignes Cailloux exudes charm from the outset, captivating the senses with enticing notes of blackberries, licorice, figs, lilac petals and hints of black pepper intertwined with nuances of balsamic reduction and grilled meats. While boasting a sturdy structure underpinned by chalky tannins, this cuvée presents as the most open-knit among its counterparts, such as the younger-vine or Sable cuvées. The rich black-fruited flavors expand on the mid-palate, revealing deeper layers of ripeness in a savory guise, characterized by flavors of grilled meats and balsamic reduction, followed by a cut of wet-stone salinity that persists with the chalky tannins to guide a mouth-watering finish. - Kenna Wells, robertparker.com
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Anthony Thévenet Morgon Vieilles Vignes 2022
$34.98HURRY, ONLY 10 LEFT!QuickviewVM93Planted mostly in the 1940's, the mix of vineyards comes mostly from Douby, a zone on the north side of Morgon between the famous Côte de Py hill and Fleurie, and the lieu-dit, Courcelette, a parcel completely made of soft, coarse beach-like sands. Much of these vineyards are on softly sloping aspects ranging from southeast to southwest. There are rocky sections also, but generally the vineyards are sandy, leading to wines led by elegance and subtlety, but endowed with great length and complexity from their very old vines. The climate here is a warm by contrast to those further uphill.
Vinification: All the wines at Thevenet’s cellar are vinified with a carbonic maceration without any sulfur added until just before bottling and at temperatures no lower than 16C. There is no yeast added for the 20 days of “infusion” style fermentation (which means little to no movement of the grapes while fermenting) and all the wines complete malolactic fermentation; interestingly, the malolactic fermentation usually starts and finishes during primary fermentation—even more interesting is that this is very common among natural wines made in Beaujolais. There is no fining or filtration.
Learn MoreAging: 7 months in old 600-liter barrels without sulfur until bottling. The wines are not racked until bottling and SO2 is never more than 15mg/l or ppm.
