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2019 Domaine de La Bonne Tonne ‘Côte du Py’ Morgon Beaujolais


Ships today if ordered within 7 hrs 15 mins

This is a rich and juicy Gamay with aromas of overripe cherry, raspberry, baking spice and mushroom. The palate is silky and full of baked cranberry and beautiful minerality from the “roche pourrie” schist soil that gives Gamay from Morgon its famous complexity.

Organic/biodynamic farming practices, hand-harvested, native yeast fermentation, no added sulfites, unfined/unfiltered, less than 200 cases produced.

As an aperitif this wine pairs well with Humboldt fog cheese and bacon-wrapped dates. If you are enjoying this with dinner, pair it with ham, duck, turkey, or Stuffed Acorn Squash with Wild Rice and Cranberries.

    Pairs with

In Stock At our temperature controlled facility in Costa Mesa, CA

Domaine de la Bonne Tonne has been in the Grillet family for seven generations.

Anne-Laure Grillet and Thomas Agatensi joined the winery in 2019, bearing the torch from Marcel Grillet as the 7th generation winemaker at Domaine de la Bonne Tonne. Although 2019 only marks Thomas’ first vintage on his own, his conviction to earnestly represent the best climat of Beaujolais is palpable.

The winery has been practicing organic farming methods since 2003, certified organic since 2006, and is utilizing different biodynamic preparations since 2007. The winery is composed of 6.5 hectares, with 4 hectares in Morgon, and 2 hectares in Regnié, along with a touch of Beaujolais Blanc.

After working as a solar panel engineer in Switzerland for 5 years, Thomas briefly worked for Bret Brothers in Macon before moving back to his childhood hometown with Anne-Laure to settle back at Domaine de la Bonne Tonne to take over the family Domaine from Marcel.

Thomas takes his inspiration from supportive natural winemakers in the area such as Jean-Louis Dutraive, Paul-Henri Thillardon and Yann Bertrand. All wines are farmed organically with indigenous yeast and made with a minimal dosage of SO2 right before bottling. For vinification, whole-cluster grapes are cooled off in small batches before semi-carbonic maceration, and then the wines are aged for 8-9 months in old 600 L foudres.

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