At its best, Beaujolais is a deeply pleasurable wine and Morel's wines encapsulate this style better than most. Dominique Morel has 12 hectares of vineyard in Beaujolais and Fleurie. The vines are up to 70 years old, something that accounts for the intensity of his wines. To sum up his philosophy, Morel says: "I make wines that I like to drink, with lots of fruit, good colour and a rounded mouth-feel''.
The Fleurie vineyard faces south-west and covers 2.5 hectares. The average age of these goblet trained vines is over 45 years with average yields of 52 hectolitres per hectare. Soils here are poor, stony and granitic which accounts for the perfume and finesse of the best wines of this region.
The 2016 vintage has not been an easy one, in Beaujolais as elsewhere in France. The fickle weather in spring created difficult conditions for the winegrowers, demanding permanent vigilance and reinforced presence in the vines. However, a splendid summer brought with it ideal conditions for ripening and in the weeks leading up to the harvest the vineyards benefited from hot, dry weather. A slow and late ripening period of cooler nights and hot, sunny days meant that bunches could attain optimum maturity while maintaining an agreeable freshness, which has resulted in a very fine vintage indeed.
Pre-fermentation maceration of whole bunches was followed by semi-carbonic maceration (70% whole bunch, 30% destemmed grapes). Dominique allowed the temperature of the must to rise for a couple of hours to help the extraction of colour, aroma and tannins. He chilled the wine before the fermentation took place for a week. The wine was handled as gently as possible, with the least intervention. It remained in temperature controlled stainless steel tanks after fermentation, being stabilised naturally by the low temperatures.
This wine is full of expressive Gamay characteristics with elegant violet, iris and red fruit aromas and a palate bursting with velvety tannins. An elegant wine with a long finish.