Anthony Thévenet - Morgon "Vieilles Vignes" - 2017
Morgon, Beaujolais, France
Anthony Thevenet "old vine" Vieilles Vignes Morgon
Handpicked as bunches from his late grandfather's old vines (80 - 153 years old) from an elevation of 250m on sandy soils with schist and blue granite. Gravity fed to concrete vats for a carbonic maceration of 20 days, here it completes full natural malolactic fermentation.
The resulting wine is matured in old 225L Hogsheads for 7 months before being sent to bottle without fining, filtration and finished with less that 10mg/l of SO2.
About Anthony Thevenet
Alongside the likes of Justin Dutraive, Pierre Cotton, Yann Bertrand, Jules Metras and Keke Descombes, Anthony Thévenet forms part of the young new guard of vigneron, defending the purity of Cru Beaujolais.
Neighbour to Domaine Lapierre and Jean Foillard in Villié-Morgon, Anthony Thévenet stands proud amongst the 40-153 year old vines he inherited from his late grandfather in 2010 in the small town of Douby.
That same year he began working alongside Jean Foillard and George Descombes in the vineyard and in the cellar as their apprentice. While Thévenet released his first vintage in 2013, he has honed his skills and passion for vin naturel for almost 7 years in the presence and guidance of Decombes and Foillard.
Raised around his grandfather’s vineyards in Morgon. Anthony inherited 3 ha of vines, and most recently in 2014, he inherited a parcel in Côte du Py. Morgon is easily one of the most celebrated cru names in Beaujolais and is situated right in the heart of Beaujolais. With a semi-continental climate, which enjoys long, hot summers and cold winters, the region is perfect for the Gamay grape. The sandy and rocky soils, known as “rotton rocks”, of Morgon provide a certain structure and richness that is rarely matched by other crus. The famous hill of Cote du Py has a unique soil type that is mostly composed of schist, blue granite and volcanic rock produces the most powerful examples of Beaujolais. Morgon may be the Beaujolais’ quintessential village.
All fruit is hand-picked and hand-sorted directly in the vineyard, anything unworthy is then thrown to mulch. Depending on vintage, gravity-fed fruit sees carbonic maceration as bunches for anywhere between 8-25 days. Wild fermentation and maturation are carried out in either old large-format oak or concrete vats and always finished without correction. Unfined and unfiltered.