2023 Daniel Bouland Bellevue Cailloux Morgon Organic, Beaujolais

“This estate is one of my personal reference points for the Beaujolais. Concentrated and succulent, Bouland's wines are beautifully differentiated by site and age gracefully…” 

William Kelley robertparker.com

“This tiny wine grower of the hamlet of Corcelette… has seduced us for a few years now with his concentrated and textured Morgons. The fruit weight in no way masks the almost wild minerality of the soil. These wines have an intensity that can only come from old vines that are impeccably cultivated… We do not hesitate to say that you will find here the best value for money in red wine [in this guide].” 

La Revue du Vins de France

“The wines are made traditionally, with whole bunch-fermentations, native yeasts and aging in neutral oak casks before bottling without filtration. Bouland has a rabid following in France and overseas so his wines are never easy to track down.” 

Josh Raynolds vinous.com

Most of Daniel Bouland’s old bush vines are rooted within the Morgon climat of Corcelette, in the hilly Haut-Morgon to the northwest of the appellation. Within this area, there are several lieux-dits that Bouland now bottles separately, and Bellevue is one of these. It’s a southeast-facing, particularly stony site (cailloux means rocks), with plenty of schist running through the granitic, sandy base soil (much like in the Côte du Py). The plethora of rock on the surface traps and radiates warmth and, as a result, this is Bouland’s earliest-ripening site. The vines were planted in 1951 and 1987. This is made the same way as the Bellevue Sable wine (below)—natural, whole-bunch ferment, concrete tank élevage and no fining—though the vines are on different rootstocks (420A rootstock in this case, specifically designed for terroirs that are very stony and have no topsoil). Also, the vines are a touch older than in the Sable.

It opens with a twist of youthful reduction, something Bouland attributes to the thin, rocky soils, but this is nothing that a decant or time in the glass doesn’t take care of. While the wine offers a profile roughly similar to the Sable, there’s an added level of intensity and slightly higher acidity. Bouland himself sees the main difference as the depth of tannin, with the Cailloux’s tannin being slightly bonier and fresher. Either way, both are brilliant wines.

Bouland’s organic approach means the wine is made with all the respect for nature that a true wine connoisseur could hope for. No synthetic chemicals, just pure Gamay magic that’s been fermented and aged with minimal intervention. The result? A wine that is fresh, vibrant, and as much about the land as it is about the bottle. If you manage to get your hands on a bottle, you're basically holding a liquid snapshot of Beaujolais' unique terroir. And let’s be real—finding it is like spotting a unicorn in a vineyard. When it's gone, it's really gone!

On the nose, Daniel Bouland Bellevue Cailloux Morgon Organic greets you with fresh red fruits—cherry, raspberry, and strawberry—juicy enough to make your mouth water. But there’s more: subtle spice, floral notes, and that telltale minerality that makes you think, “Ah, this is something special.” On the palate, it’s smooth and elegant, with juicy berry flavors and a peppery kick, all wrapped up in a satisfying finish that lingers just long enough to leave you wanting more.

This wine is perfect for pairing with roasted meats, charcuterie, and all the cheeses—Brie, Camembert, and anything else that pairs well with a wine you’ll be telling your friends about for years. But beware: once you’ve tasted this wine, you’ll be hunting down every last bottle, because it's a rare find and it’s worth every drop.