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Georges Descombes, Morgon, 2023

Red Wine from Beaujolais, France
by Georges Descombes
$33.99
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Ripe cherries and raspberries set the stage for this Morgon, revealing the true character of the Beaujolais region. A wine that speaks to the terroir, it combines freshness with earthy complexity and a subtle spice that enhances its depth.

On the nose, vibrant red fruit dominates—think of fresh raspberries and wild cherries—with a delicate herbal note. The wine’s medium body is lifted by fresh acidity, which accentuates the fruit while soft tannins provide structure. There’s an earthy undertone that adds intrigue and layers of flavor, culminating in a clean, smooth finish that leaves you wanting more.

Whether paired with roasted meats, charcuterie, or simply enjoyed on its own, this Morgon is ready to impress now and will only evolve further with age.

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More about Georges Descombes

Georges Descombes may not be as famous as his neighbors (and friends) Jean Foillard and the Lapierre clan, but his Cru Beaujolais are every bit as elegant, energetic and delicious! Georges grew up in the vines, working with his vigneron father and taking jobs at various cellars as a teenager. It was during this time that he first tasted the wines of a young Marcel Lapierre and was inspired to make wines as close to that experience as possible. Fast forward a few decades and Georges is now an elder statesman in Brouilly, helping to mentor young winemakers like Damien Coquelet and his son Kevin Descombes. But he still makes some of the best, most elegant and age-worthy Beaujolais himself. The key to his success, as he will tell you, is the special parcels he possesses. His Morgon plots are some of the steepest and highest elevation vines in the village. His Brouilly vines are very old (some over 100) and all of his farming is done organically, which is hard work given the steep terrain. In the cellar, the approach is gentle and “neo-classic” in the sense of partial carbonic, mostly neutral barrel aging and patience during elevage.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

100% Gamay. About half of Georges Descombes' 15 hectares of vines are in the Morgon cru, spread amongst a number of different, mainly hilly parcels that are rich in decomposed-granite soils. There are two Morgon bottlings: one from old vines and this one, from the younger vines ranging from 5 up to almost 50 years old. The farming is organic, though not certified, and the harvest is manual. The vinification is traditional: whole-bunch, semi-carbonic maceration in large vats (cement, fiberglass, stainless steel) with native yeasts and no sulfur. The wine is aged in a mix of vat and large wood foudres for around a year, making Descombes' releases generally quite a bit later than those of his fellow vignerons. It is bottled with a very small amount of sulfur and a light, non-sterile filtration.

Tasting Notes & Food Pairings

Perfect Pairings

Tasting Profile


Georges Descombes may not be as famous as his neighbors (and friends) Jean Foillard and the Lapierre clan, but his Cru Beaujolais are every bit as elegant, energetic and delicious! Georges grew up in the vines, working with his vigneron father and taking jobs at various cellars as a teenager. It was during this time that he first tasted the wines of a young Marcel Lapierre and was inspired to make wines as close to that experience as possible.

Fast forward a few decades and Georges is now an elder statesman in Brouilly, helping to mentor young winemakers like Damien Coquelet and his son Kevin Descombes. But he still makes some of the best, most elegant and age-worthy Beaujolais himself.

The key to his success, as he will tell you, is the special parcels he possesses. His Morgon plots are some of the steepest and highest elevation vines in the village. His Brouilly vines are very old (some over 100) and all of his farming is done organically, which is hard work given the steep terrain. In the cellar, the approach is gentle and “neo-classic” in the sense of partial carbonic, mostly neutral barrel aging and patience during elevage.

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