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2019 Anthony Thévenet Morgon Côtes du Py "Cuvée Julia", Beaujolais, France

2019 Anthony Thévenet Morgon Côtes du Py "Cuvée Julia", Beaujolais, France

$44.99

  • 2019 Anthony Thévenet Morgon Côtes du Py "Cuvée Julia", Beaujolais, France

    2019 Anthony Thévenet Morgon Côtes du Py "Cuvée Julia", Beaujolais, France

    $44.99 Excl. tax

      In stock (9)

      • Free delivery From $250.00

      Inviting bouquet of forest fruit, violets, dark chocolate and spices. The mouth is juicy yet layered with fruit notes of bittersweet black cherry and blackberry, spices and a fine long finish.

      Product information

      ABOUT THIS WINE:

      Cote du Py is a special terroir in Morgon that consists of a little mountain of granite with very hard soil and thin layer of sand. The “Cuvee Julia” comes from a single vineyard of 1ha. Vinified by whole bunch carbonic fermentation and sulfites are not added until just before bottling. There are no cultured yeasts used in the cellar and the “infusion” fermentations (which means little to no movement of the grapes while fermenting) last for the twenty days or so, depending on the year. There are no finings or filtrations made.

      ABOUT THIS PRODUCER:

      Anthony Thévenet is a member of  the new generation of vigneron defending the purity and legacy in Cru Beaujolais. In 2010, Thévenet inherited his grandfather’s vineyard in Villié-Morgon: a selection of vines ranging from 40-150 years old. That same year he began working alongside Jean Foillard & George Descombes in the vineyard and in the cellar. While Thévenet released his first vintage in 2013, he has honed his skills and passion for vin naturel for 6 years in Decombes’ and Foillard’s while continuing to develop his own wines. In 2014, he inherited a parcel in Côte du Py Morgon. This vineyard is in the heart of Beaujolais and widely considered one of the truly magical sites in all of Beaujolais. The following year, Anthony added to his holdings by securing 0.7 ha of vines in Beaujolais-Villages and in 2017 he started farming 2.5 ha of Chénas. The wines ferment in a mix of old wood and concrete tank, and—according to the vintage— the fruit goes through 10 to 25 days of carbonic maceration. They are always are made without correction, ferment with indigenous yeasts and without pump-overs, and are bottled unfined and unfiltered.

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