Domaine Mee Godard - Morgon "Corcelette" 2023

This Morgon "Corcelette" is deep, serious and elegant.

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 “Corcelette” vineyard is located at the Northwestern end of Morgon with sandy and granitic soils.

This starts quite gently and unspectacularly, but as it flows gracefully over your palate, it builds in expression and intensity. Though the striking blue-fruit aromas are still on the shy side due to the wine’s youth, the wet-stone minerality is very pronounced in the long, seriously structured finish. Drinkable now but best from 2026. 95 points - James Suckling.

The 2023 Morgon Corcelette, from vines on sandy soils, has a perfumed, quite floral bouquet, with touches of wilted rose petal infusing the red berry fruit aromas. The palate is fresh on the entry with sappy red fruit notes. This has more density than Godard's Moulin-à-Vents, with a dash of white pepper that perks up the finish. The 2023 has good potential. 91 points - Neal Martin, Vinous.

 100% Gamay.

What we say

"The “Corcelette” from Mee Godard is one of the very best examples of Beaujolais in a new light. The wine is deep, serious and insists on showing a very elegant side."

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.