Domaine Mee Godard Morgon Cote du Py 2014
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Wine &
Spirits -
Robert
Parker
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Wine & Spirits
One of our tasters described the scent of this wine as if walking into Kalustyan’s, a spice store at the center of an Indian restaurant community in NYC’s East 20s: “Coriander, cumin, dried lemongrass…” The high-toned spice seems to come directly out of the tannins, their coarse abrasion hiding the light red fruit until that fruit becomes more prominent with air. It seems a small wine at first, then suddenly it’s monumental, savory and powerful without any aggressive edges. This is Mee Godard’s second vintage in Morgon, and it’s a wine she has built to age.
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Robert Parker's Wine Advocate
The 2014 Morgon Cote du Py underwent a 15- to 20-day maceration and spent 14 months in a mixture of demi-muids, foudres and barrel. It has a perfumed, redcurrant and crushed strawberry nose with fine mineralite coming through with aeration. The palate is medium-bodied with fine definition, fresh and lively, tart red cherries generous on the finish. This is another fine 2014 from Mee Godard.
Other Vintages
2019-
James
Suckling -
Robert
Parker
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James
Suckling - Decanter
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Robert
Parker
- Decanter
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Robert
Parker
“I happily discovered the Beaujolais several years ago. The beautiful scenery and its relatively unknown wines prompted me to settle in Morgon in 2013. I produce wines from the Morgon appellation which are known for their power and aging potential. My philosophy is to produce complex wines that are both elegant and alive.” – Mee Godard
Domaine Mee Godard currently has 5 hectares of vineyards in Morgon with 3 climates: Corcelette, Grand Cras and Cote du Py.
Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.