Claude-Emannuelle and her brother are the seventh generation of winemakers at Desvignes and the domain was one of the first in Morgon to "estate-bottle" beginning in 1955. "The spirit of our vinification is between the Beaujolais carbonic maceration and a Burgundy vinification," she says. The parcel "Javernieres," on the lower southeast corner of the Cote de Py, is considered by the Desvignes as their best terroir. Here the thicker topsoil gives a more generous wine — the 2010 shows darker fruit aromas and has a rounder palate, more glycerin and weight but with plenty of acidity and structure. Three to five years of cellaring should bring out the best in this lovely wine, but we hesitate to say that it's "better" than the Cote de Py bottling.
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