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||92+ Pts John Gilman - View from the Cellar||Size:||750ML
92+ Pts John Gilman - View from the Cellar
"The vines for Michel Guignierâs Bio-Vitis bottling are now sixty-five years of age, and as old vines have realized the greatest success in 2015, it is not surprising that this cuvÃ©e is outstanding. The wine offers up a deep, sappy and black fruity nose of plums, black cherries, a touch of balsamic overtones, gamebird, dark soil tones, violets and woodsmoke. This wine is ripe and sappy, but never even approaches the line towards overripeness. On the palate the wine is deep, full-bodied and rock solid at the core, with excellent focus and grip, firm, chewy tannins, very good balance and a long, youthful and very promising finish. This is a puppy and will need some bottle age to really blossom, but it is a very successful 2015 that should age long and gracefully. 2020-2045+."
"Bio-Vitis is the name Michel Guignier gave to this wine composed of 100% Agribio-certified fruit from La Roche PilÃ©e, a site located at the base of the famed Cote du Py hillside in Morgon. The wine is a selection of old vines that are barrel fermented in neutral oak. It is the most structured wine in the Guignier lineup with classic red fruit character, sappiness and a seductive, round mouthfeel." - Importer
"Michel Guignier is a fourth generation vigneron in VilliÃ© Morgon, in the heart of the AOC Morgon appellation in Beaujolais. Following in the footsteps of the famed âGang of Fourâ in Morgon, Guignier is committed to producing wines in the most natural way possible in order to both protect the environment and create wines that are alive and transmit a sense of place. He is in the process of slowly converting his estate to full organic certification, though has been planting grass and herbs between the rows as well as ploughing and composting for many years.
Guignier follows a traditional vinification âÃ la Beaujolaiseâ with no de-stemming and with only indigenous yeasts used for the fermentation. The wines are macerated for 6-7 days for the Beaujolais and up to 14-15 days for his top Morgons. Guignier uses a vertical wooden press that slowly and gently presses the grapes. After pressing, most of his wines are returned to cement to finish their alcoholic and malolactic fermentations. His top cuvÃ©e, the Morgon âBio-Vitisâ, however, is raised in neutral burgundy barrels. The Ã©lÃ©vage is between 5 and 15 months depending on the terroir and the quality of the vintage. Vintages with more tender, forward fruit are bottled a bit earlier, while the more structured years receive a longer time in vat or wood before bottling. Guinier uses minimal doses of S02, though he prefers to add it after the malolactic rather that at bottling as he feels it integrates better into the wine. He also makes several cuvÃ©es for the French market that are made entirely without sulphur at all.
Guignierâs wines display that transparent, ethereal, soil-driven quality that makes naturally-made, top Beaujolais so unique and joyful to drink. Among them are a fresh and charming Beaujolais AOC made from 50 year old vines, a rich and well structured Morgon Vieilles Vignes from 60-70 year old vines, and the complex and seductive Morgon Bio-Vitis made exclusively from fruit from La Roche PilÃ©e, a south facing vineyard of pure, decomposed rock located at the base of the Cote de Py.
Michel Guignier is clearly a rising star who will soon join the ranks of the many luminaries in the village of Morgon" - Importer