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  • Juicy and ripe. Textbook Beaujolais
  • Freshness, vibrancy, silkiness, sappiness, juiciness and charm
  • Brilliant! and very moreish...
 

Tasting Notes
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Colour Ruby-Red
Nose Textbook Beaujolais aromas of red berries, vine sap, earth, flowers and iodine.
Palate Clean and uplifting this is light to medium-bodied and wonderfully pure. The juicy ripe fruit is laced with slate and stems. Fluid and vibrant acidity keeps things fresh and adds a tang to the finish that keeps calling you back for another sip.
Food Pairing Harissa Chicken with Green-Chile-and-Tomato Salad.
Cellaring 5-10 Years
Notes Kéké Descombes is the son of the inimitable ​​Georges Descombes of Morgon. His approach is similar to his father’s (organic farming, semi-carbonic maceration, indigenous yeasts, minimal or no sulphur).
Variety Gamay
Body Light - Medium Bodied
Oak Type French Oak
Vintage 2016
Region Beaujolais
Country France
Sustainability Organic
Alcohol 11.5%
Bottle Size 750ml (Bottle)
Closure Cork
Georges Descombes
Located in Vermont, a tiny hamlet in Villié-Morgon, Georges Descombes is the unofficial fifth member of the iconic "Gang of Four": Marcel Lapierre, Jean Foillard, Jean-Paul Thévenet and Guy Breton. Raised working the vines with his vigneron father, Georges took over the estate in the late eighties and immediately started shifting viticultural and oenological practices forward. Though his father had always worked traditionally in the vineyards and cellar, Georges decided to push things further by practicing organic viticulture (certified by Ecocert) and eliminating all entrants or manipulation during vinification. In total, Georges owns about 15.5 hectares of land spread over 5 appellations : 7.5 hectares in Morgon, 3.5 hectares in Brouilly, 2 hectares in Regnié, 2 hectares of Beaujolais Villages and 0.5 of a hectare in Chiroubles.

In the winery, he uses very little (or no) sulphur and eschews filtration. Where his style differs from his peers is that he leaves the must to undergo cold carbonic maceration for a whole 30 days. He then ages his wines for around a year (in barrels for the Vieilles Vignes) prior to bottling. Further extended ageing in bottle helps these natural wines to stabilise and develop. The resulting wines are amazingly fresh and mineral whilst having the structure to age.
Beaujolais
Located just south of Burgundy, the French wine region of Beaujolais covers an impressive area of 22,000 hectares between Mâcon and Lyon. Although this wine region was famous for being associated with dull, diluted wine in the past, its reputation has since only improved, proving their worth to wine lovers all over the world with their endless variety of wines, ranging from fresh and light to refined and lush wines. 98 percent of the vineyards here are made up of the famous Gamay grapes, with the exception of a small amount of Chardonnay and Pinot Noir which are used to make white wines. Gamay grapes are known to make luscious red wines that have a light to medium body, moderate tannin, relatively low acidity and contain aromas of berries such as raspberry, tart cherry and cranberry. The region of Beaujolais is home to ten named village Crus: St Amour, Juliénas, Moulin-à-Vent, Chénas, Fleurie, Chiroubles, Morgon, Régnié (a Cru since 1988), Brouilly and Côte de Brouilly. When compared to most other Beaujolais wines, the Crus of this region are more concentrated and have much more character and can be kept for up to ten years.



Beaujolais is blessed with a temperate climate and shares its summer weather with the Mediterranean Sea due to its close proximity, but the location is also interior enough to experience cold dry weather from the Northeast. The soil of Beaujolais is an important component in defining the different styles of wines in the region. Towards the south of the town of Villefrance, the soil is made up of sandstone or clay and limestone. In the north, the soils are comprised of granite or crystalline rock on the upper slopes, and in the lower slopes they are made up of stone and clay soils.

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