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Wine for sale: Louis-Claude Desvignes

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Louis-Claude Desvignes

Unmissable! This is one of the most respected domains in the Beaujolais, listed in the TOP10 producers of the year by Bettane&Dessauve (2018). A historic family estate in Morgon (since 1712), the wines of domain Louis Claude Desvignes (in organic conversion) will win you over with their personality and great aging potential. An essential signature in Morgon!

Domaine Louis-Claude Desvignes is located in Villié-Morgon and has been managed by Claude-Emmanuelle Desvignes and his brother Louis-Benoît since 2002. The vineyard is 13 hectacres with vines around 60 years old both in Douby and the Côte de Py. Each plot is vinified separately so that they better embody their individual terroir. They also undergo a long maturation process. This domain produces beautiful examples of Morgon terroirs and undoubtedly holds a place amongst the best domains in Beaujolais.

2018
100 (current price)
2015
20 (starting price)
2021
29
2019
43 (current price)
2021
30 (starting price)
2019
50 (current price)
2018
50 (current price)
2016
65 (starting price)
2016
65 (current price)
2015
200
2015
75 (starting price)
2014
39 (current price)
2022
24
2017
40 (starting price)
Available soon
2022
31.50
Price estimate for Louis-Claude Desvignes

WHAT THE EXPERTS SAY...

BETTANE & DESSEAUVE

“Louis-Benoît et Claude-Emmanuelle Desvignes are worthy heirs to the eponymous domain. Their young age contrasts sharply with their extensive experience as winemakers, and the recent vintages serve only to confirm the great maturity of style realized by this mighty partnership. […] The result is unequivocal and unanimous: the Desvignes are making exceptional wine and have established themselves as the flagship domain of the Beaujolais.

LA REVUE DU VIN DE FRANCE

“The style of the wines has proven to be uncompromising: their identity and sophistication wholly showcasing the cru’s various terroirs. The soil is tilled. Each parcel is vinified separately, and the sorting of grapes is very strict. Given their traditional vinification and long élevage over the course of two winters, these wines will need time to slowly evolve in the bottle.”