There's a common theme that runs through all of Daniel Bouland's wines, something that tells you they're made by the same hand regardless of whether you know or not. This becomes apparent as Bouland strays from Morgon (his homeland) to Cote de Brouilly.
The Cote de Brouilly is pure and mineral, similar to his Morgon's and Chiroubles. BUT there are nuances that speak of the Cote de Brouilly Cru. In its youth Cote de Brouilly always shows more banana-like esters in their profile as well as more tannin, and this wine shows exactly that... Ok, I'm getting carried away. It's a really good example of Cru Beaujolais and in particular Cote de Brouilly. It's excellent and if anyone says otherwise send them my way! - Chris L
There is nothing "nouveau" about this new release of Beaujolais: Daniel Bouland is old school. He might not have the superstar status of the likes of Lapierre or Foillard, but he certainly is a favourite of ours, and joins the elite as one of only five producers in Beaujolais to be classified as a "producteur des très grande qualité".
Bouland is a reclusive genius. He spends his time tending and hand-picking his 6 hectares of old vine Gamay, spread mainly throughout Morgon, one of the 10 Beaujolais crus.
The soils of Morgon range from sandy loams to heavier clays, and the ferrous richness is expressed by a deep, and Burgundian earthiness. Bouland's Morgon wines are certainly worthy of the verb "to morgonner", the term given to the distinct wines of Morgon that age to become silky in a Burgundian fashion.
Each release, Bouland's 10 cuvées explore the site-specific pockets of his vineyards across Chiroubles, Côte de Brouilly and of course both the pebbly and the sandy soils of the lieux-dits of Morgon. - Peta W
|Product Type||Wine Red Gamay & Beaujolais|
|Sub Region||Cote de Brouilly|
|Winemaking Practices||Minimal Intervention|