Notify me when available
We will send you a notification as soon as this product is available again.
We will send you a notification as soon as this product is available again.
Black Fruit, Floral, Red Fruit, and Pepper / Spice,
BODY: Light
DRYNESS: Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%):
Origin: Beaujolais (Fleurie, Morgon & More), France
Grape Varietals:
Gamay
Winemaking:
Carbonic Maceration
Maturation:
Awards:
WESTERN FOOD PAIRING
Pasta, roasted chicken with herbs
ASIAN FOOD PAIRING
Smoke duck breast, Sio ba, kebab
The Beaujolais is one of the few places in France where an aspiring vigneron can bootstrap the start of their own winery. Mee is a one woman show that prunes, farms, and runs a precise cellar. The lieu dit of Au Michelon is loctated in the village of Chénas. The soil is sandy and the parcel is oriented southwest on the slope.
Sultry and velvety body and texture with flavors of plum, black cherry, violets, cinnamon spice and layered earthiness really tie this together. The maceration in cement polishes the tannins and allows the fruit to take center stage. An aromatically dense wine with boundless potential for aging, Mee Godard is the vigneron to watch.
"Les Michelons" is a vineyard that's just over a hectare in the cru of Moulin-à-Vent. This is Mee Godard's only current vineyard holdings outside of Morgon. Yields from the vines are extremely low, but deliver dense and complex wines. They undergo a maceration in concrete tanks and then age in a mix of oak that is both old and new, large and small for 12 to 18 months depending on the vintage
Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early
These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction
Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!