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    Daniel Bouland Morgon Corcelette 2018

    Daniel Bouland Morgon Corcelette 2018

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    This particular wine is the first of two cuvées that focus on Corcelette's pure, sandy, granitic soils. This soil generates wines of great perfume and finer, rounder tannins than those of Morgon's more schist-influenced terroirs. 2018's healthy yields allowed Bouland to separate his 'younger' vines in this area--60 years on average (so hardly young!)--from his very oldest bush vines which are bottled in the Vieilles Vignes cuvée below. It was whole-bunch fermented with indigenous yeasts and raised in very old foudre (large cask). This is a superb start to what are four stunning Morgons this vintage. Of the four, this is the prettiest and, in some ways, the most ready to drink. It's a super-classy, super-pure Morgon with perfume and flavours of red berries and rose and a fluid, juicy personality; it's gently powdery in the mouth. The finish is built on perfume. A marvellous wine of great finesse (in the context of Beaujolais), that is already delicious, but will certainly age!


    One of Beaujolais’ more reclusive growers, Daniel Bouland makes some of the most old school and expressive wines in the whole of the region. Hand harvested from old Gamay vines in the Morgon lieux-dits of Corcelette, Bellevue and Delys,  Bouland's wines are defiantly deep, dark, country-style reds with plenty of grip and overflowing with personality. These are wines that are built for the long hall, unlike so many of the region’s wines. Daniel himself recommends five years in bottle for the terroir to show the wine’s true sense of clarity and mineral nuance. From the best years, 15 years will not weary the Morgon cuvées. This is not to say they cannot be approachable as youngsters.

    Bouland portrays the artisanal Beaujolais vigneron in perhaps its purest form. He works alone in his vineyards where most of the material is gnarled, old goblet vines. His young parcels have been planted with selections massal from his older vineyards. Nothing is sweetened and nothing is taken away from the raw, visceral goodness of the juice. Hand-harvesting, very low yields, old wood, wild yeast fermentations, 100% whole bunch (open) ferments and non filtration, places him very much in the back-to-basics-dirt-under-the-fingernails camp.

    Daniel Bouland standing in the sandy, granitic vineyards of Morgon.


    It is a good time to be a lover of Beaujolais. The regions bucolic, bubble-gummy wines are a thing of the past, the farming has improved as has the quality and what was once a cheap and cheerful option to Burgundy is now a sought-after addition to a wine drinkers quiver. It’s predominantly a red wine region centred around the Gamay grape with small amounts of Chardonnay and Aligoté making up the whites. From the youthful exuberance of Beaujolais Nouveau to stellar producers from one of the ten ‘Crus’. The 10 crus, from north to south, are: Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. Local knowledge: Look for wines from the excellent Côte du Py vineyard in Morgon and keep an eye out for an 11th Cru, Lantignié, rumored to be joining the fold in the near future.


    • Cellaring

      5-10 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Farming Practice

    • Closure

    • Bottle Size


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    Sale price
    Regular price
    GST included.
    $44.95 per bottle