Domaine Mee Godard - Morgon "Côte du Py" 2023

This Morgon "Côte du Py" is a reference, complex, powerful and structured.

Domaine Mee Godard allows us a glimpse of the future of the Beaujolais region at its best. It’s a small Domaine of six hectares of vineyards, mostly located in the sumptuous Morgon. The uncompromising attitude established by Mee, coupled with very old vines across the estate (60 years of age on average) produces state of the art, profound, complex wines with lots of character. The “Côte du Py” vineyard is one of six climats of the cru of Morgon. The vineyard is located South of the town of Villié-Morgon on blue clay and volcanic soils.

Very violet and very mineral, this serious Cote du Py has all the depth and energy that we expect from this appellation. The really elegant medium-bodied palate has a pronounced mineral acidity, and the tannin structure builds to an imposing crescendo in the long, compact finish. A cuvee of four plots. Drink or hold. 96 points - James Suckling.

The 2023 Morgon Côte du Py, a blend of four plots, has an attractive nose that's less floral than the Corcelette yet shows a little more heft and concentration. There is more red fruit here, with touches of blood orange. The palate is very balanced, cohesive and poised, with crisp acidity, sapid red fruit tones and a bright, vigorous finish. This is one of Godard's best wines this vintage. 93 points - Neal Martin, Vinous.

 100% Gamay.

What we say

"The “Côte du Py” can be muscular and bold but Mee Godard has managed to bring lots of elegance to this wine making it one of the best examples of Côte du Py I’ve had to date."

Technical notes

At Domaine Mee Godard, the vineyard is grown with the utmost care; organically and with the goal of using biodynamic practices as soon as the vineyard is ready. The yields are kept very low in order to increase concentration and capture each of the very different soil types available across Morgon. A high proportion of the bunch is used (50%) and the must undergoes a long maceration to infuse nicely. Fermentation is made in concrete tanks and, once finished, the wine undergoes a second fermentation and maturation in oak barrels for about 10 months for this vintage. The wines are then bottled without filtration.