Beaujolais producer of great skill and passion. This is the first Beaujolais I drank that made me want to drink more after years of reading about how good it is. Bouland has holdings in several notable Morgon lieux-dits and exploits these to make wines that will withstand and thrive with time in the bottle . Structured, aromatic and Pinotesque they are serious wines from a region that is often treated more like an inland ocean.
From one of the prime spots in Morgon with organically grown 50 year old vines that naturally are now quite low yielding. The grapes are naturally fermented with 100% whole bunches in cement tanks and then aged in large format old oak. The wines are offering the typical densely packed, flavoursome, Pinotesque characters. This needs a bit of time to show its best but in 6-12 months it will be a stunner.
Most famous for aromatic, light of body, high acid reds that are made from the Gamay variety. There is a Burgundian sensibility on Rhone soil types which makes for an interesting style. The quality wines are refreshingly tart with aromatic complexity and enough fruit weight to balance out the tartness. They can age but often it is not required. The best wines are found in the 10 Crus of the region with the less appellations being akin to an ocean in more ways than one. Whites from Chardonnay are available but hard to find.
This is the closest to Moulin-a-Vent in terms of weight and structure, and it can age nearly as well. It has a firm minerality, thanks chiefly to its granitic soils, and a fruit profile that shades towards orange.
Grown in the French regions of Beaujolais and Loire Valley. It is early budding, high cropping, aromatic and high acid. It was outlawed from Burgundy by Duke Philippe the Bold for being disloyal but has no doubt made up for that with honourable service. The best wines from Gamay can be Burgundian in flavour and well worth seeking out. Often they are exceptionally good value too.