Famille Descombe Chateau de Pougelon Morgon "Corcelette" 2022

The story of the Descombe family as a wine producer began over a hundred years ago in 1905, when François Descombe was the mayor of the village of Saint Etienne des Oullières near Mont Brouilly. With Marine, the fifth generation representative, the vineyards have been expanded, and today the family has production not only in Beaujolais, but also in Chablis and Northern Rhône. 

In addition to viticulture, each farm also takes care of nurturing the biodiversity of the environment by, for example, caring for forests. The family's plans are to plant up to 15,000 trees around their vineyards and partly in their place, because the trees protect the vineyards from both wind and frost, but also create a favorable habitat for insects, birds, bats and other small predators.

Grape Varietals & Region: 100% Gamay from Morgon in Beaujolais, France. The "Corcelette" place, located north of the Morgon cru at an altitude of 400m, rests on a terroir of granite and schist. Temperate climate with favorable sunlight, but with strong variations due to conflicting oceanic and Mediterranean influences.

The Château de Pougelon was built in 1662 by the de La Font family. Since its acquisition, the fifth generation of Descombes has sought to restore the nobility of this great Beaujolais estate. Located at the foot of Mont Brouilly—a geological and historical emblem of the region—they undertook the reconstruction of the orangery, and thanks to its numerous national and international distinctions,  Château de Pougelon  has become the benchmark for wines produced by the Descombe family throughout the Beaujolais region.

Taste Profile: Brimming with freshness, this cuvée shines with its just-right extraction and a salivating minerality. Ruby red in color, it has an elegant nose of black fruits & spices, with a round & deep palate. Fine & elegant tannins make for a powerful wine

Winemaking Process: Hand-picked with strict selection in the vineyard and cellar. Vinification using whole bunches. Fermentation in concrete vats activated with indigenous yeasts. Maceration for 16 days. Aging in concrete vats for 18 months.