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    Daniel Bouland Morgon Corcelette 2019

    Daniel Bouland Morgon Corcelette 2019

    Sale price
    Regular price
    $55.00 per bottle
    Sale price
    18% off

    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!



    • Cellaring

      5-10 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Farming Practice

    • Closure

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson


    Chicken Brick, or similar for roasting in the oven
    1 Chicken, whole
    500 g Risini Di Orzo, Benedetto Cavalieri
    1 Brown Onion, halved
    1.5 cups Bone Suckin Mustard Sauce
    1 Garlic bulb, halved
    12-15 Gordal Olives
    3 Simon Johnson Preserved Lemon, halved
    75 g Lescure Butter, cubed
    Sea Salt & Black Pepper, to taste
    Butcher's Twine, to truss chicken
    Flat leaf Parsley, to garnish


    NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
    Pat dry the chicken skin and truss the legs together using butchers twine
    Pour the dry Risini Di Orzo into the bottom of the chicken brick
    Add the brown onion and rest the chicken on top
    Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
    Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
    Add the cubes of butter, again tucking them in around the ingredients
    Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
    Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)

    Rest chicken inside the oven for 20 mins before serving
    Serve chicken with the baked risini, green olives and a little chopped parsley

    Expand recipe

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    $44.99 $55.00 per bottle
    Sale price
    Regular price
    18% Off
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