I tried Grange Cochard Les Charmes 2013 paired with their Cote du Py 2013. Cote du Py is considered the best site in all of Beaujolais. I prefer the Grange Cochard Les Charmes. 2013. Grange Cochard Les Charmes is perfumed and pretty. The red fruits and floral notes sit on top of the stoney, smokey, spice characters. Perhaps in another 5-10 years, the Cote du Py will overtake it? But right now, as a snapshot, I can’t fault this Grange Cochard Les Charmes 2013. It is not the oldest wine you’ll ever drink, but part of drinking old wine is capturing them at a time when they look amazing. And Grange Cochard Les Charmes 2013 is doing that perfectly.
Drink Grange Cochard Les Charmes now. Serve it with coq au vin.
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Grange Cochard Les Charmes Morgon 2013 Wine Notes
John Gilman, View From The Cellar, July 2015.
“The 2013 Morgon “les Charmes” from Château Grange Cochard is a beautiful bottle of Morgon that is already quite accessible, but with the underlying chassis of structure to also age long and gracefully. The pure and sappy nose offers up scents of black cherries, granite, woodsmoke, a bit of espresso, fresh thyme and a hint of cedar. On the palate the wine is deep, full-bodied and rock solid at the core, with excellent soil inflection, a bit of firm tannin, tangy acids and outstanding length and grip on the complex and very classic finish. Fine, fine Morgon. Drink 2015-2040+.”
Josh Raynolds, Vinous, July 2016.
“Brilliant ruby. Sexy, mineral- and spice-accented black raspberry and cherry aromas pick up a licorice nuance with air. Smooth and expansive, offering sappy red and dark berry flavors that become livelier and sweeter on the back half. The spicy quality drives a very long, juicy finish shaped by smooth, harmonious tannins that don’t get in the way of the assertive fruit. Drink 2017-2022.”
Taking over an old property in 2008 the new owners of Grange Cochard have made good their investment in quick time. Giving love to 6.5 hectares of old vines that are organically grown has done a world of good. These are tightly framed Beaujolais, even by Morgon standards. But given air, they come around to the charming state you expect from Beaujolais but the structure and intensity of great Pinot Noir. There are three Cuvees from Morgon. My favourite to date is the Grange Cochard Les Charmes.
Most famous for aromatic, light of body, high acid reds made from the Gamay variety. There is a Burgundian sensibility on Rhone soil types which makes for an exciting style. The quality wines are refreshingly tart with aromatic complexity and enough fruit weight to balance out the tartness. You do have the option of cellaring your quality Beaujolais, but often it is not required. The best wines are from the 10 Crus of the region with the lesser appellations being akin to an ocean in more ways than one. Whites from Chardonnay are available but hard to find.
Morgon 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.
The land that some many New World (not European) wine producers look to emulate. To generalise about French wine, I would say it is savoury, lighter-bodied wines. They are the definition of elegant, complex. There are many styles, though. And there is a French wine for every palate. They lead the world in Pinot Noir and Chardonnay in Burgundy. Sparkling Wine in Champagne. Cabernet and Merlot in Bordeaux. Syrah(Shiraz) and Grenache in the Rhone Valley. Riesling, Gewurztraminer, and Pinot Gris in Alsace. Sauvignon Blanc, and Chenin Blanc in the Loire Valley. Gamay in Beaujolais.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.