Domaine Mee Godard Moulin A Vent "Au Michelon" 2018
SKU
DMAM201810 UCAU
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Highly recommended – simply a great set of 2018s – bravo! Bill Nanson - Burgundy Report
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Moulin à Vent “Les Michelons” First in the top 22 Moulin à Vent selected by Decanter Magazine
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Ranged 17 to 18pts Jancis Robinson MW
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1 or more bottles$89.99
Editors notes
“18 was abundant, so there’s work to be done now as I hadn’t much to sell from the 16 and 17 vintages – so now heading to salons after having done none in the last two years! 2018 was a year
without hail, a nice year, one of the hottest in the last 100 years – I heard that on the TV! Just May and first-half of June was more sportive with rain and more rain. A generous year I suppose for most
of Burgundy. We had lovely grapes so great quality from the start vinifications meant that it was a more technical vintage – a vintage where it’s important to keep an eye out for volatiles or brett.
- MEE GODARD”
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Mineral
- Plum
- Red Cherry
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Palate
- Gamey
- Red Cherry
- Red Fruits
Food Pairings
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Game -
Pork -
Poultry
Critic Scores & reviews
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Jancis Robinson MW
17"Damsons and bresaola, streaked with dried basil and soft red peppercorns and a touch of sumac. Warm and gentle. Such fine vibrations that it feels like the hum of a bumble bee. Falls like late-afternoon silk sheets accross bare skin. A lustrous glassful of fruit on that perfect cusp of ripeness, the tang of per- fectly cured beef and spice. Something almost Rhone-like about the savoury intensity of Mee Godard’s wines. Beaujolais for the Syrah lover, which is not to suggest for one second that these wines are too big or too hot or not true to their terroir. Mee takes Gamay to its edges, but never crosses the line. She is a magician. Or a dancer. 17pts - Tamlyn Currin (for Jancis Robinson MW.)"
Other vintages
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Locations
France
Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
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.
Morgon
Morgon is one of 10 red-wine-only cru (French for ‘growth’, indicating a high-quality vineyard or vineyards) in northern Beaujolais, France. Along with Brouilly, Morgon is a great deal larger than the other Beaujolais crus. It has its own Appellation d'origine contrôlée (AOC). Wines from Morgon are deeply coloured, earthy, and rich, with aromas and flavours of stone fruit – notably peaches and apricots – black cherries, and red fruit. Within Morgon at its highest point, the famed south-facing Côte du Py vineyard – with its volcanic soils – has a reputation for the AOC’s quintessential expressions. These reds are powerful, well-structured, and complex – and they have excellent potential for ageing, becoming silkier with maturity as their high tannin levels soften.
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