Beaujolais podcast

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.

  • I don't personally know of too many producers that completely avoid carbonic. Certainly all the cool ones from Kermit and Dressner are at least semi-carbo. Does anyone know who completely avoids it? Maybe Cote d'Or players like Chateau des Jacques?
  • In reply to Anthony Minne:

    There are some exceptions but some degree of semi-carbonic is the standard for cru wines. Moulin-à-Vent as you mentioned is probably the one most likely to be destemmed and fermented like a Cote d'Or wine.
  • In reply to Geoff Kruth:

    Also I would note that many importer websites refer to it as "traditional fermentation" since semi-carbonic doesn't have as nice of a ring to it, especially when you are marketing to natural wine fans.
  • In reply to Geoff Kruth:

    Thanks for that!