Georges Duboeuf Domaine Mont Chavy 2013 Wine Review
Georges Duboeuf Domaine Mont Chavy 2013
Morgon, Beaujolais A.C., France
Community Reviews: 3
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Bottle size: 750 ml
Natalie's Score: 90/100
Juicy and mouth-watering with blackberries and a pleasantly long finish. Surprisingly full-bodied for Beaujolais and the Gamay grape, but then again, the Morgon region is among the best of Beaujolais and capable of producing great wines like this one. Pair this with holiday turkey.
Terrific Turkey Wine
This Georges Duboeuf Domaine Mont Chavy 2013 was reviewed on July 9, 2016 by Natalie MacLean
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|Greg Hughes rated this wine as 92/100 with the following review:|
Don't mistake the production of this wine with the more ephemeral Beaujolais Nouveau or Village level wines. Lighter Beauj come from the southern grassy plains, but the high elevation north is much more firm and full. The crus represent the best that Beaujolais has to offer and Morgon is one of the most respected of the ten crus.
Dark purple with a ruby rim. Aromas of blackberry, cocoa mulch, very floral, with a minerality that is distinctly Morgon (deliciously schisty).
It is bright and clean on the palate. Deliciously fruity and complex, but lean. Lots of blackberry, raspberry, blueberry pie filling, cinnamon, and cocoa dust. Snappy acid on the finish pulls it together. This is probably partially carbonic, with lots of used oak from traditional foudres.
This style of red gives great versatility. Pair it with Salmon, duck, burgers, or just sip at your leisure.
More heft and purer black/blue fruit compared to Duboeuf's Versauds and Cote de Py bottlings from Morgon. What an under appreciated region.
|Heather Wall - CS; WSET Advanced rated this wine as 89/100 with the following review:|
A weightier Gamay from the "masculine" Morgon region of Beaujolais. Medium ruby colour with juicy red candy, raspberry, strawberry, black plum, pepper. Youthful tannins and good acidity. Price reflects the consistent quality of Morgan. Perfect turkey wine or lighter game meats, pork tenderloin.
Tasted: December 2014
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