Another Beau-jolly to relish!

Sure been some great notes past few days so thought I would open my second bottle of the `04 Drouhin Morgon. The first bottle was opened 2 yrs ago and was not ready by a long chalk!

WTN: `04 Morgon Joseph Drouhin.

Opened an hour, nice looking cork. Paid around $24 I believe, went nicely with braised lamb leg and baked parsnips.

Color was quite faded with thin watery edge. On the nose I found some brief violet hints, cherry and cranberry juice. Nice aromatics indeed.
Palate was a lot more enticing this time around. Strawberry and raspberry fruits, good acidity, tartish finish. Not even close to showing signs of serious decline. So glad this showed well!

**** nice cherry on the finish day 2. No downturn at all.

Glad to hear it Bob. As an aside, aren't parsnips great?? We are getting fresh parsnips at the farmers' market here, along with the very first salad greens, and I've been loving them - and mostly making them into patties with onions, egg, chopped walnuts. Somehow they are something I've ignored for much of my life, associating them with turnips which I do not like, but that association is completely wrong. Let's keep going with the Beaujolais.

Good job! Until further notice, Morgon has lately become my favorite Bojo appelation.

Good job! Until further notice, Morgon has lately become my favorite Bojo appelation.

Neck & neck [lots of producers including 3 of the Gang of 5] with Moulin-a-Vent [Jadots in particular] for me.

Good job! Until further notice, Morgon has lately become my favorite Bojo appelation.

Neck & neck [lots of producers including 3 of the Gang of 5] with Moulin-a-Vent [Jadots in particular] for me.

Recently I began to see non-Morgons from Gof5 and can't help wondering if their Morgons are made with their own grapes whereas the others are from purchased stuff...

The only "serious" MaV that I tried was the Diochon and I found that too... "serious."

The only "serious" MaV that I tried was the Diochon and I found that too... "serious."

Oops. Too serious, hmmm. So...five years? ten years? I just picked one up.

Of course, I still liked very much a closed down hard Fleurie, so...what do I know?

The Diochon VV of which I had a few magnums almost 10 years ago tasted more like a bourgogne wanna-be than a good, fruity beaujolais. But that was so long ago, maybe they've changed their style.