Domaine Moron-Garcia – one of the most exciting new estates – has a very special and exotic vinification technique that uses a combination of whole cluster, baie-par-baie berries, and machine-destemmed grapes in their top cuvees.
Pierre-Olivier Garcia sent me the photo below from the weekends harvest of the domaine’s top cuvée – its Corton.
A closer look on the top layer …
Three barrels of Corton will be made this year, vinified as follows: 1/3 is whole cluster, 1/3 is baie-par-baie, and 1/3 is traditionally destemmed grapes.
Whole-cluster and traditionally destemmed grapes are well known to you readers, but the baie-par-baie technique is relatively unknown,
Moron and Garcia – Pierre-Olivier Garcia and Mathieu Moron – employ a special technique where approx 1/3 of the berries in the top-end wines are removed from the stems by hand, grape-by-grape, with a pair of scissors to ensure whole and undamaged berries for vinification.
This is extremely time-consuming. They must have a lot of good friends, not to mention special geeky dedication.
The baie-par-baie grapes are then vinified with whole-cluster bunches and machine-destemmed berries. They are arranged in layers in the tank: whole cluster on the bottom, then baie-par-baie, and on top machine-destemmed berries.
The baie-par-baie method is unusual and very time-consuming. However, the resulting wines are of both high and exciting quality.
In my opinion, this technique encourages exciting perfumed aromas (see Corton note below) and ensures the vivid freshness and balance not found in most wines.
The baie-par-baie Corton 2019
Corton is the domaine’s top cuvée, and it also uses the baie-par-baie technique. Domaine Moron-Garcia Corton “Cuvée Baie-par-Baie” 2019 contains the same fruit proportions as the Charmois and Herbues. It’s intense, lively and very energetic, although youthful; it will need time to unfold. I adore the energetic, silky fruit and the mid-palate delicacy and energy. The finely detailed bouquet is unusual for Corton and proves that, with the right ideas and people to implement them, Corton can produce very sensual, perfumed and emotional wines.
(Drink from 2033) – Very Fine+ (94-95p) – Tasted 11/03/2020 –
- Two Moron-Garcia 2019 wines from bottleI was very impressed when I tasted the Moron-Garcia wines from cask in late 2019 and again in 2020. The wines were outstandingly detailed and tantalizing, sensually expressive with loads of floral details – different types of rose – and an open character that can without doubt be credited to the baie-par-baie vinification employed by Pierre-Olivier ...
- Beaujolais Brouilly La Folie – harvest 2020I do from time to time cover Beaujolais when time permits. More will come, as I do enjoy good Gamays. And yes, they can be found! Below are some harvest photos from Domaine Moron-Garcia’s harvest of Beaujolais Brouilly La Folie – one of my favourite Gamays from the south. Mont Brouilly on the morning of September 2 The ...
- Baie-par-baie 2020 at Domaine Moron-GarciaDomaine Moron-Garcia – one of the most exciting new estates – has a very special and exotic vinification technique that uses a combination of whole cluster, baie-par-baie berries, and machine-destemmed grapes in their top cuvees. Pierre-Olivier Garcia sent me the photo below from the weekends harvest of the domaine’s top cuvée – its Corton. Photo: Domaine ...
- Bourgogne Day 2 – Back in businessStarting in Nuits-Saint-Georges – Monday 8 am. It’s very early not; even time to get a cup of coffee at Place de la Liberation (the lockdown does give this name a new meaning). First out: Moron-Garcia Starting out with 2019s from Moron-Garcia, which are still fresh, vivid blessings. These are indeed delightful wines. The Corton is ...
- Domaine Moron-Garcia – tasting the 2019s from caskOn my trip to Burgundy in March, before you-know-what, I had the pleasure of visiting Domaine Moron-Garcia in Nuits-Saint-Georges to taste the 2019 wines from cask. Let me just say, the 2019s from Matthieu Moron and Pierre-Oliver Garcia are truly lovely: magnificent, refined, delicate and hedonistic. Pierre-Olivier Garcia The bouquets are currently out of this world: refined and delicate. ...