It’s in her very early days that Mee and her sister arrived in France from South Korea, being adopted by a French couple. Her parents are farmers in the South Korean countryside. Already at this young age, Mee understood that farming was part of her and she’s been at the pursuit of her dream to farm ever since. She studied oenology at the Wine University of Oregon in America for three years, trying to get as close as possible to the wine production locally and to start being involved.

She is passionate about cooking and food so wine was a natural progression and a smart way to fulfil her passion for farming down the track. However, it’s not an easy task to get your feet through the door when you have absolutely no background nor connections in the wine industry. Mee worked hard and this couldn’t be unnoticed.

In 2003, after finishing her degree in Montpellier, France, Mee continued her adventure, eventually moving to Burgundy in 2007. For Mee, this was the region where her strong wine passion could be fulfilled. She worked as an intern at the renowned Domaine des Comtes Lafon in Meursault and at Corton André in Aloxe-Corton. She then became a sales representative for oenological products and one day, a wine from Morgon changed her life forever. Like a revelation, she understood the majestic potential of Beaujolais’ best crus such as Morgon to age and to become profound. In 2013, she moved to Beaujolais, having had the opportunity of a lifetime to purchase an estate with vineyards in three of Morgon’s top locations: Côte du Py, Corcellete and Grand Cras.

The vineyards are as follow:

- Morgon “Côte du Py” – 1.7 Hectares

- Morgon “Corcellette” – 2.3 Hectares

- Morgon “Grand Cras” – 1 Hectare

- Moulin à Vent “Les Michelons” – 1.1 Hectares since 2017

Since 2013, Mee has worked the vineyard in “lutte raisonnée”, where treatments are used only when responding to disease threats. The aim is to start converting the Domaine to organic farming slowly to avoid a shock to the vines. In 2017, Mee started to organically farm the six hectares with a clear goal of using biodynamic practices in the near future.

The evolution brought by Mee to the Beaujolais region is to make wines of great aging potential with a strong structure and complexity without having to champion the fruit at all cost. The fruit is a strong component of Gamay and Mee considers that the savouriness is also showcased through its lovely tannins. In order to achieve this style, the yields are low and about 60 to 70% of the bunch is used. The must macerates for three weeks to infuse all the gorgeous attributes from the top class pedigree of her terroirs. The must ferments in concrete vats and then is matured for 12 to 18 months in oak barrels or oak vats to soften these powerful wines.

We’re in “Grand Vins” territory here, so the wines deserve some attention. It’s a must to decant them for 35 minutes before serving and where possible, give them a few years in the cellar.

Mee Godard is a rising star in France and abroad and as such has been awarded star of the year by the esteemed French magazine “Revue des Vins de France”. With only 18,000 bottles produced each year, it’s a good idea to put aside a few cases to enjoy over the years. These wines will prove hard to find, and deservedly so, given their quality.

Clos Cachet is honoured to import Domaine Mee Godard wines into Australia. They represent beautifully and with landmark-style what Beaujolais is all about.

* Terroir is the specific combination of location, vineyard, climate and people that create a wine. Accordingly, different terroirs produce different wines