2016 Mee Godard, Corcelette, Morgon

About this wine

The 2016 Mée Godard Morgon Corcelette comes from one of the three historic climats on which the domaine was built in 2013, when Mée Godard, born in South Korea, adopted by a French family, trained as an oenologist in Lyon, Montpellier and Oregon and apprenticed in Burgundy with Dominique Lafon, bought five hectares of old Gamay vines in Morgon after years in oenology sales. Corcelette lies on the granite slopes of Bellevue and Montillet, and her parcel is rooted mainly in saprolite, the friable, gravel-like decomposed granite that gives finesse rather than the power of the Côte du Py. The vines are old, goblet-trained and densely planted; the vineyards have been converted to organic farming and are moving toward biodynamics. The 2016 was made with about forty percent of the fruit destemmed, a maceration of fifteen to twenty days with a pied de cuve of native yeasts, then twelve months in barrel and demi-muid and a rest in tank before bottling. Her wines mix carbonic and classic vinification and age in neutral wood, and they are built for time: this one is at a beautiful point.

Expect dried cherry and raspberry, rose and peony, a hint of leather and graphite, a silky, structured palate with fine, resolved tannins and a long, mineral finish. Serve at 15 degrees with roast duck, a coq au vin, charcuterie or a Saint-Marcellin. Drink now to 2030.

About Mée Godard

Mée Godard was born in South Korea to farming parents, adopted as a baby by a French family and trained as an oenologist in Lyon, Montpellier and at Oregon State, with an apprenticeship in Burgundy with Dominique Lafon among others. After years in oenology sales she arrived in Beaujolais at the end of 2012 and bought her domaine in Morgon in 2013: about five hectares of old vines, up to seventy years, around Corcelette, Grand Cras and several parcels of the Côte du Py, with Moulin-à-Vent added since. The vineyards are fully converted to organic farming and moving toward biodynamics; the wines mix carbonic and classic vinification, about half whole clusters, twelve to sixteen days in cement and long ageing in neutral barrels, foudres and demi-muids.