I loved the Beajolais podcast - I had studied the region and tasted the wines and the podcast gave good insight into the different cru areas.
I've been having a lot of Morgon Cotes du Py and (wrongly) began to associate all of Morgon with that dark, dense, typically not Carbonic Maceration style.
Last night, I had a Morgon j. Chamonard 2014 le Clos de Lys - what a contrast! It was very obviously partial carbonic maceration, light, fruity, and strawberry. flavors I looked at Google Map and saw this region was only a few miles from Fleurie.
This wine could have been from several different Beaujolais regions with its overall carbonic maceration profile, even Beaujolais village.How common is carbonic maceration in the Cru wines? This wine was around $25 - $30, likely because it was biodynamic. Still the style was fairly generic.
In reply to Anthony Minne:
In reply to Geoff Kruth: