Organic Morgon Unoaked 100 Gamay Domaine Bonne Tonne 2005

Winemaker's Notes:

Tasting Notes: Dark ruby coloured. The nose is at first discrete then opens into a beautiful crescendo with intensity and variety. The first sensations are of violets, then it opens into chrystalized cherry and toasted blackcurrents reaching a superb level of complexity in pink pepper. The tannins offer a beautiful opulence without dominating. This Morgon is deeply harmonious and allows us to imagine the crispy outer skin and inner pulp of gooseberries. The finale adds to the cheer with its jammy tannins. Percentage Grape: 100 % Gamay Age of the vines : 60 years Soil: Soil : Schist Location : in the Commune of Villié-Morgon Growing Climate: Yields : 45 hectoliters per hectare Date of Harvest: september 14th 2005 Type of Harvest: Hand harvest Vinification Method: 60 % destemmed. 15 days of maceration in concrete vats with the « méthode griller ». the cap is kept immersed under the juice with a grid (une grille in French) with 2 pumping over a day Type of ageing : matured in concrete vats Date of Bottling: 2006/05/01 Alcohol Percentage: 12.5 % Sugar Rate: 0-5 g/l Cork Material: natural cork

Region: France » Burgundy » Beaujolais » Morgon

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  • 2005

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Color: Red
Varietal: Gamay
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Tasting Notes: Dark ruby coloured. The nose is at first discrete then opens into a beautiful crescendo with intensity and variety. The first sensations are of violets, then it opens into chrystalized cherry and toasted blackcurrents reaching a superb level of complexity in pink pepper. The tannins offer a beautiful opulence without dominating. This Morgon is deeply harmonious and allows us to imagine the crispy outer skin and inner pulp of gooseberries. The finale adds to the cheer with its jammy tannins. Percentage Grape: 100 % Gamay Age of the vines : 60 years Soil: Soil : Schist Location : in the Commune of Villié-Morgon Growing Climate: Yields : 45 hectoliters per hectare Date of Harvest: september 14th 2005 Type of Harvest: Hand harvest Vinification Method: 60 % destemmed. 15 days of maceration in concrete vats with the « méthode griller ». the cap is kept immersed under the juice with a grid (une grille in French) with 2 pumping over a day Type of ageing : matured in concrete vats Date of Bottling: 2006/05/01 Alcohol Percentage: 12.5 % Sugar Rate: 0-5 g/l Cork Material: natural cork

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