Anthony Thevenet Morgon 2022

Anthony Thévenet is of the rising stars of Beaujolais, and his wines are gathering global acclaim from even those usually skeptical of the region.

Gamay

$60.00

Quantity

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Red Fruit, Stone Fruit, Floral, and Herbal, Sweet Spice

BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Beaujolais (Fleurie, Morgon & More), France

Grape Varietals:
Gamay

Winemaking:
Organic and Minimal Intervention
Carbonic Maceration

Maturation: 7-12 Months Concrete Tanks

Awards:

WESTERN FOOD PAIRING
Charcuterie, smoked meats, tapas, white cheeses

ASIAN FOOD PAIRING
Bibimbap, black pepper beef stir fry

Anthony Thevenet

Anthony Thévenet is of the rising stars of Beaujolais, and his wines are gathering global acclaim from even those usually skeptical of the region. Before making wines under his own label, he learned from other Morgon producers like Jean Foillard

Description

Anthony Thevenet Morgon 2022

Grape Varietals & Region: 100% Gamay from Beaujolais, France. 45 year-old vines grown on sandy and crumbly rock soils, mostly from the northern part of Morgon, between the famous hill of Côte de Py and the village of Fleurie

Taste Profile: Sour cherry, strawberry, a bit of stone fruit and some floral notes. A bit of black tea and cloves on the finish with light tannins and mineral undertones. A subtle easy-drinking wine with length and complexity. A classic Morgon

Winemaking Process: Grapes are hand-harvested and undergo whole bunch carbonic maceration with no sulphites or yeasts added. Fermentation for 10 to 15 days in controlled temperature vats with no battonage and total malolactic fermentation. Aged for 6-7 months in concrete vats. There is no fining or filtration.

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes