Daniel Bouland Courcelette 2023
hese wines have an intensity that can only come from old vines that are impeccably cultivated… We do not hesitate to say that you will find here the best value for money in red wine . La Revue du Vin de France
Daniel Bouland is one of the very finest producers in the commune of Villié-Morgon. There may be producers in this village that are more famous than Monsieur Bouland, but to my palate, there are none here who make superior wines. They are among the greatest wines produced in Beaujolais today. JOHN GILMAN, a view form my cellar
The discreet Daniel Bouland took over the family estate in the 1980s and now cultivates around nine hectares of vineyards in Morgon, Chiroubles and the Côte de Brouilly. Most of these vineyards are planted with old vines, some dating back to 1926, as in the Les Delys cuvée. The three hectares of vineyards are farmed conventionally but with attentive work by hand tying the goblets to protect them from sun and hail. Bouland employs whole-cluster fermentations lasting the better part of two weeks, followed by maturation for up to nine months in foudres or tanks, with only small dosages of SO2 added after malolactic fermentation. KENNA WELLS, www.robertparker.com
Daniel Bouland is a hands-on vigneron responsible for all aspects of the winemaking process. He has less than 7 ha of old vines in Douby, Côte de Py, Delys, Morgon, plus small parcels in Chiroubles and Côte de Brouilly, with vines aged from 60 - 100 years, planted at high density, and all worked by hand on steep slopes where no tractor could go. After hand-harvesting, all grapes are vinified with full clusters and natural yeasts in concrete vats with two pump overs per day. The wines are then aged in old foudres in a tiny cellar, until they are bottled without filtration. BURGHOUND
Daniel Bouland. He’s one of those rare producers who is intrinsically linked to his Beaujolais home; he’s a defender of the faith there, making remarkably beautiful and authentic wines that are interwoven with hedonistic pleasure but also with the vividity of the rock and sand that pulse through his vineyards. He’s a superstar, and I say this without the slightest inkling of hyperbole. The fact his wines aren’t 100s of dollars is one of the wine world’s happy mysteries! My favourite producer in the zone and I was blown away by my recent tasting of the 2023 vintage wines.
His stable of wines is pretty wide ranging across various villages but his heartland is in Morgon and the wines that are emblematic of the man and his style for me, are the wines from the plot of Corcelette. Here, his vines range from 60 years old through to over 100 years. He splits them into three wines – the Corcelette is his “young vine” bottling. Inverted commas for the fact that the vine age here is a spritely 60 years. Then, he splits his older vine material into two other wines, differentiated by the two main soil types – sand or Sable and Cailloux meaning rock. The sand is decomposed granitic material and delivers a slightly most effusive wine, while the Cailloux has ever so slightly more depth and power. I have no favourite amongst these two bottling, they’re both superb. Not only that, they’re clean – I have a big criticism of many Beaujolais on the market being subject to Brettanomyces yeast spoilage. These wines couldn’t be more pure.
The wines are all whole bunch fermented with a little foot trodding post fermentation. This simple fermentation extends into simple elevage in old foudre and the end result are wines that capture bright effusive fruit, silken layered textures and a seasoning of their vineyard origins. The balance here is also a feature and again, owes much to his innate understanding of his vineyards and how to manage the fruit growing process as well as a clarity of vision for his style.
As I mentioned, I’ve only offered the three wines from his Corcelette Lieux-dit in Morgon. You can purchase them individually or in a pack that contains four bottes each of the three wines. If you’d like a full range then just let me know.
One last thing, don’t miss these wines. They’re everything you want in great wine and they’re priced so mere mortals can still garb them by the case.
Cheers
Michael Mc
Daniel Bouland is one of the very finest producers in the commune of Villié-Morgon. There may be producers in this village that are more famous than Monsieur Bouland, but to my palate, there are none here who make superior wines. They are among the greatest wines produced in Beaujolais today. JOHN GILMAN, a view form my cellar
The discreet Daniel Bouland took over the family estate in the 1980s and now cultivates around nine hectares of vineyards in Morgon, Chiroubles and the Côte de Brouilly. Most of these vineyards are planted with old vines, some dating back to 1926, as in the Les Delys cuvée. The three hectares of vineyards are farmed conventionally but with attentive work by hand tying the goblets to protect them from sun and hail. Bouland employs whole-cluster fermentations lasting the better part of two weeks, followed by maturation for up to nine months in foudres or tanks, with only small dosages of SO2 added after malolactic fermentation. KENNA WELLS, www.robertparker.com
Daniel Bouland is a hands-on vigneron responsible for all aspects of the winemaking process. He has less than 7 ha of old vines in Douby, Côte de Py, Delys, Morgon, plus small parcels in Chiroubles and Côte de Brouilly, with vines aged from 60 - 100 years, planted at high density, and all worked by hand on steep slopes where no tractor could go. After hand-harvesting, all grapes are vinified with full clusters and natural yeasts in concrete vats with two pump overs per day. The wines are then aged in old foudres in a tiny cellar, until they are bottled without filtration. BURGHOUND
Daniel Bouland. He’s one of those rare producers who is intrinsically linked to his Beaujolais home; he’s a defender of the faith there, making remarkably beautiful and authentic wines that are interwoven with hedonistic pleasure but also with the vividity of the rock and sand that pulse through his vineyards. He’s a superstar, and I say this without the slightest inkling of hyperbole. The fact his wines aren’t 100s of dollars is one of the wine world’s happy mysteries! My favourite producer in the zone and I was blown away by my recent tasting of the 2023 vintage wines.
His stable of wines is pretty wide ranging across various villages but his heartland is in Morgon and the wines that are emblematic of the man and his style for me, are the wines from the plot of Corcelette. Here, his vines range from 60 years old through to over 100 years. He splits them into three wines – the Corcelette is his “young vine” bottling. Inverted commas for the fact that the vine age here is a spritely 60 years. Then, he splits his older vine material into two other wines, differentiated by the two main soil types – sand or Sable and Cailloux meaning rock. The sand is decomposed granitic material and delivers a slightly most effusive wine, while the Cailloux has ever so slightly more depth and power. I have no favourite amongst these two bottling, they’re both superb. Not only that, they’re clean – I have a big criticism of many Beaujolais on the market being subject to Brettanomyces yeast spoilage. These wines couldn’t be more pure.
The wines are all whole bunch fermented with a little foot trodding post fermentation. This simple fermentation extends into simple elevage in old foudre and the end result are wines that capture bright effusive fruit, silken layered textures and a seasoning of their vineyard origins. The balance here is also a feature and again, owes much to his innate understanding of his vineyards and how to manage the fruit growing process as well as a clarity of vision for his style.
As I mentioned, I’ve only offered the three wines from his Corcelette Lieux-dit in Morgon. You can purchase them individually or in a pack that contains four bottes each of the three wines. If you’d like a full range then just let me know.
One last thing, don’t miss these wines. They’re everything you want in great wine and they’re priced so mere mortals can still garb them by the case.
Cheers
Michael Mc