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Domaine Mee Godard - Beaujolais-Villages 2023

Domaine Mee Godard - Beaujolais-Villages 2023

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Tasting Notes

This Beaujolais Villages has plenty of strawberry, also red cherry and redcurrant.

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 Beaujolais-Villages derives from grapes purchased in Quincié, grown on volcanic soils at an altitude of some 400 meters.

I love the way this Beaujolais-Villages marries ripe red fruit aromas - plenty of strawberry, also red cherry and redcurrant - with a subtle savoury character. Medium-bodied with impressive depth on the mid-palate for the vintage. Lively acidity that's well integrated at the long finish. Made from bought-in grapes from a plot at 400 meters altitude on volcanic soil close to Quincie. 100% whole bunch. Drink or hold. James Suckling - 91pts (2021 review)

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.


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.