2020 Morgon Douby
Gilles Paris

$25.99 / $23.99 6+ (code: 6saves2)

• Practicing organic and biodynamic farming
• Classic granite soils
• From vines with an average age of 80 years
• Fermented spontaneously using low-intervention semi-carbonic fermentation
• 13% abv
• aged in old wood foudre

My Tasting Note (12/2023)
A deep red core, lighter ruby with some purple hues on the edges. The nose here too, like the Chiroubles, is lifted and full of fresh black cherry and red raspberry fruit and spices from the stem inclusion, dashes of stony soil notes that recall granite soils. Aromatically very pleasing, a pleasantly persistent perfume! The palate is med/med+ bodied with fine and silky medium grain tannin. The flavor intensity is med+, persistent into a delicious and long finish.

About the producer Gilles Paris
Gilles Paris, who hails from Quincié-en-Beaujolais, is one of five brothers who all have some connection to grape growing. Gilles runs a 10-hectare domaine with his brother Jerome and was president of the Beaujolais Interprofession before Dominique Piron.

After Gilles married, he moved to Chiroubles where his (ex) wife Christine’s family had vines – he produced his first wines in 2005 – the domaine name was Christine and Gilles Paris – today the labels wear a more discreet C G Paris.

Gilles isn’t certified organic, but he has been using herbicide only for the steepest and most densely planted of his parcels of Chiroubles. These are long-macerated, unfiltered and often unsulfured wines – he didn’t start out making natural wines, but with friends such as Jean-Louis Dutraive he soon developed his natural empathy to this approach. And as you can see from the photo below, if it’s raining, Gilles only needs to pick up the phone and a whole group are happy to visit to help taste! (Left to right: Jean-Gilles Chasselay, Gilles and daughter Amandine, Jean-Louis Dutraive plus an itinerant Rhône vigneron!)

Gilles: “Some of my vines are organic, but it was a big problem to work this way on the slopes in Chiroubles, but I’m now trying a new micro-tractor – so let’s see how that goes. There is no added yeast in my wines and no sulfur is used in their production, but one or two grams are used for stability’s sake when it comes to bottling.”

(from Burgundy-Report.com)