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Domaine Calot, Morgon, Cuvée Jeanne, 2014
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"The superior offering from this domaine. Bright ruby. This is already turning into red burgundy on the nose. Some sweet berry fruit on the palate. Very charming. Easy and round. Lovely smooth fruity stuff. Then a sort of grainy taffeta on the finish. Assertive stuff. A very charming cross between beaujolais and burgundy. Already great drinking, even if not perhaps one of the longest-living Morgons. 13%
Drink 2016-2019 16.5/20", Jancis Robinson, MW, on jancisrobinson.com, 28th November 2016
Soft ruby. Such appealing perfume – pure soft red fruits with a floral accent. Supple and melting, this opens out deliciously on the palate. "Confit" red berried flavours, perfectly ripe but not jammy. Drinking perfectly, but we know this keeps well too. Now-2019
Jean Calot - in his early 60s, short, dignified and bespectacled - and his brother François continue to produce exemplary, age-worthy Morgons from their 10.5 hectares. Vinification is empirical, ranging from maceration carbonique to conventional fermentation; and he also employs thermovinification, involving heating the must briefly to assist extraction (admittedly a controversial technique). The resultant wines are complex wines, capable of ageing, and taking on Pinot Noir characteristics after a few years in bottle. This is usually attributed to Morgon’s different soils: widespread decomposed schist with a lot of iron and manganese. Locally they call it la roche pourrie, rotten rock, presumably for its alternation of grey-green and reddish tones.