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Jean-Paul Thevenet, Morgon Vieilles Vignes, 2014 (1.5L)

$125.99
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Jean-Paul Thevenet is perhaps the most elusive member of Kermit Lynch's legendary Beaujolais "Gang of Four," and this old-vine Morgon is one of the region's quiet superstars. Farming organically and biodynamically, he harvests late for ripeness, ferments long and slow with traditional punch-downs, and ages in old Burgundy barrel. This is the 2014 in magnum, a back-vintage bottle from a private cellar, and the large format means it has aged slowly and gracefully. It is mature now, savory and earthy where it once was fruit-forward, and the magnum makes it a natural for a table full of people. Production is tiny and these are increasingly hard to find.

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Antonio Galloni

93 points

"Dark magenta. A heady, impressively complex bouquet evokes fresh red and dark berries, potpourri and spicecake, and a smoky mineral element adds vivacity. Stains the palate with sappy black raspberry, cherry and violet pastille flavors and picks up an exotic blood orange nuance with air, which adds a refreshingly bitter edge. Sweeter on the incisive finish, which hangs on with outstanding fruit-driven tenacity." —Josh Raynolds

More about Jean-Paul Thevenet

Third-generation Beaujolais producer and a founding member of Kermit Lynch's 'Gang of Four,' Jean-Paul Thévenet sparked the natural-wine movement in Morgon during the 1980s. His son Charly joined him in 2008 to convert the five-hectare domain to organic and biodynamic farming. Together, they make Morgon and other Crus that embody everything Beaujolais natural wine should be.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2014

  • Size

    1.5L

  • Farming Practice

    Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb, duck, beef bourguignon, charcuterie boards, or aged hard cheeses for a crowd.

Tasting Profile

Mature, savory Morgon with earthy depth in place of fresh fruit. Medium-bodied and resolved; the magnum keeps it lively and ready to pour.