Louis-Claude Desvignes, Morgon Corcelette, 2024
Domaine Louis-Claude Desvignes occupies an 18th-century house in Villie-Morgon with a vaulted cellar dating to 1722. The Desvignes family has made wine here since the Middle Ages; after Louis-Claude's passing in 2021, the eighth generation—Claude-Emmanuel and Louis-Benoit—now runs the certified organic estate. Corcelette is one of Morgon's six renowned lieux-dits, sitting at 430 meters on pure pink granite soil. Whole-cluster, semi-carbonic maceration in concrete with submerged cap, minimal sulfur, aged 10-16 months on fine lees. The house style is classical and Burgundian rather than the candied carbonic style common in Beaujolais. Dark cherry and raspberry with freshness for immediate pleasure but capacity to age and "pinotize" over time. For roasted poultry or charcuterie.
Louis-Claude Desvignes, Morgon Corcelette, 2024
Domaine Louis-Claude Desvignes occupies an 18th-century house in Villie-Morgon with a vaulted cellar dating to 1722. The Desvignes family has made wine here since the Middle Ages; after Louis-Claude's passing in 2021, the eighth generation—Claude-Emmanuel and Louis-Benoit—now runs the certified organic estate. Corcelette is one of Morgon's six renowned lieux-dits, sitting at 430 meters on pure pink granite soil. Whole-cluster, semi-carbonic maceration in concrete with submerged cap, minimal sulfur, aged 10-16 months on fine lees. The house style is classical and Burgundian rather than the candied carbonic style common in Beaujolais. Dark cherry and raspberry with freshness for immediate pleasure but capacity to age and "pinotize" over time. For roasted poultry or charcuterie.
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Domaine Louis-Claude Desvignes occupies an 18th-century house in Villie-Morgon with a vaulted cellar dating to 1722. The Desvignes family has made wine here since the Middle Ages; after Louis-Claude's passing in 2021, the eighth generation—Claude-Emmanuel and Louis-Benoit—now runs the certified organic estate. Corcelette is one of Morgon's six renowned lieux-dits, sitting at 430 meters on pure pink granite soil. Whole-cluster, semi-carbonic maceration in concrete with submerged cap, minimal sulfur, aged 10-16 months on fine lees. The house style is classical and Burgundian rather than the candied carbonic style common in Beaujolais. Dark cherry and raspberry with freshness for immediate pleasure but capacity to age and "pinotize" over time. For roasted poultry or charcuterie.
