# Morgon Les Delys Vignes plantées en 1926 (2023)

- **Producer:** Domaine Daniel Bouland
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €20
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cardamom, black plum, black cherry, black pepper, blueberry, liquorice root, forest floor

## About this wine

The Daniel Bouland Morgon Les Delys Vignes plantées en 1926 2023 is a red wine from the Morgon AOC in Beaujolais, France, made from 100% Gamay grapes. The defining characteristic of this wine is its origin from vines planted in 1926, making them over a century old. This extreme vine age contributes significantly to the wine's depth and concentration. Domaine Daniel Bouland is known for its artisanal, old-school winemaking philosophy, emphasizing minimal intervention and purity. The vineyard is situated on the Morgon-Chiroubles border in the Délys terroir, known for its decomposed schist soils. The 2023 vintage is noted for its deep aromatics and complex fruit and spice profile.

## Interesting facts

- Vines planted in 1926 mean this wine comes from over 100-year-old Gamay.
- Daniel Bouland works his vineyards and cellar entirely by himself.
- The 'Les Delys' vineyard is historically known for its quality terroir.
- This wine is often considered an 'allocation wine' due to limited production.

## Food pairing

The wine's medium+ body, firm tannins, and vibrant acidity make it a versatile food companion. Its fruit-forward character and spice notes complement rich meats and earthy flavors. The acidity cuts through the richness of dishes like duck confit or pork, while the tannins bind with the proteins in red meats, softening both the wine and the food.

## Wine making process

The winemaking process for Daniel Bouland Morgon Les Delys Vignes plantées en 1926 2023 begins with hand-harvested grapes. The wine undergoes 100% whole-bunch fermentation using traditional Beaujolais semi-carbonic maceration in concrete vats, with natural yeasts driving the process and temperatures reaching up to 35°C. Following fermentation, the wine is aged in large, neutral oak foudres. This approach emphasizes minimal intervention throughout, aiming to preserve the purity of the fruit and the expression of the old vines and terroir.