2023 Daniel Bouland Morgon Delys Organic Magnum 1.5L, Beaujolais

Aged in epoxy-coated concrete tanks, the 2023 Morgon Les Délys greets the nose with spiced plum and subtle floral aromas. Abundantpowdery tannins provide a centralized grip, establishing a focused core of tension that anchors the wine's structure. Around this core,flavors gracefully unfold, imparting both volume and depth. The wine will profit from a few years in bottle to integrate.

90+ points Kenna Wells robertparker.com

“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

Daniel Bouland Morgon Delys is one of those wines that turns people into Morgon believers. It comes from a pocket of Beaujolais where Gamay stops being just bright and juicy and starts doing that Burgundy adjacent trick of depth, spice, structure and serious ageing potential.

Daniel Bouland is based in the village of Corcelette and is widely regarded as one of Morgon’s great traditionalists. He works with old vines, keeps yields low, and leans on classic Beaujolais methods, whole bunch ferments and a long, slow élevage that lets the cru character settle in. Nothing feels forced here. It is old school in the best way. Patient winemaking that trusts the fruit and the place.

Delys is sourced from Morgon’s granite rich slopes, the kind of decomposed rock that gives the wine its signature combination of perfume and grip. Morgon is famous for “morgonner”, that moment when mature Gamay takes on a more Pinot like, savoury complexity. This cuvée is built for that journey. It has immediate charm, but there is a serious undercurrent that rewards time.

Tasting wise, expect a rush of dark cherry, plum skin and wild strawberry, then deeper notes of violet, crushed granite, black tea and gentle peppery spice. There is often a faint earthy, ferrous note too, like warm stones after rain, that makes Morgon so addictive. The texture is what really stands out. Silky at first, then a fine, chalky tannin frame that tightens the finish and keeps everything fresh and food ready. It feels energetic, not heavy, with that snap of acidity that makes you want another glass.

Food pairing is where this shines. Roast chicken with thyme and lemon, duck, grilled pork chops, charred sausages, mushroom dishes, lentil stew, or a proper French bistro steak frites moment. It is also brilliant with a cheese board that leans savoury rather than creamy, think Comté, aged Gruyère, Tomme, or even a nutty alpine style cheese.

Cellaring is absolutely on the table. Drink it now for its vibrant fruit and floral lift, or tuck it away for five to ten years and watch it pick up dried rose, forest floor, spice and that unmistakable Morgon savouriness. If you have two bottles, one now slightly chilled and one later is the move.