We Go Hard for Mee Godard
We're very excited by the amazing wines that Mee Godard has been producing the last few vintages.
Like those of her fellow "Burgundian-style" Beaujolais producers Anne-Sophie Dubois and Louis-Claude Desvignes, Mee is at the top of her game in 2018, making the most of what turned out to be an unexpectedly superb Beaujolais vintage.
After some tropical wetness in the spring the heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s.
However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015.
There is an appealing fleshiness to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s but makes them highly seductive from the word go. Mee’s 2018’s are amongst the most delicately balanced. Undoubtedly this has a lot to do with the style of Beaujolais Godard makes
Godard's are not the carefree, juicy Beaujolais wines that can be appreciated out of a plastic cup (though we adore that style, too); no, these are structured and deeply mineral wines, which perfectly aligns with the richer fruit of 2018 making them irresistible upon release.
They are ready for you to jump right in. Just decant and serve at cellar temp.
Her '18 Corcelette and Cote du Py are drinking particularly beautifully right now (though, as Tamlyn Currin notes: "...you couldn't go wrong with any Godard wine you can lay your hands on").
They are rich and focused, but behind the fine-tuned fruit are more airy, floral elements that instantly charm the palate.
Most of Godard’s 2018’s are now gone from the market.
But her California importer discovered had a few extra cases of these (perhaps meant for a restaurant glass pour) and made us a good deal to take them off their hands.
Feel free to mix it between the curvees to stock up for the holiday weekend. I've included tasting notes from Jancis Robinson.
“Tight, cello-sweet cherry and menthol nose. Vibrant, pinging with cherry sherbet and liquorice lace and so much juiciness that you want to laugh out loud. Gently chewy and gently stemmy tannins, reminding you, with an arched eyebrow, that the juiciness and fruit might make you want to go salsa dancing, but this is a serious wine.” (TC)
“Perhaps a more typical Morgon, with lots of cassis and licorice. Notes of spice, something more exotic than simple gingerbread spices (maybe Chinese 5 spice? Anise and pepper and cloves?). A soaring, lightly floral style livens up the dark berry fruit; if there were a grand cru classification in Morgon, CdP (and Mee's in particular) would absolutely be in the running.” (TC)