Domaine
Daniel Bouland
“It’s clear by now that Daniel Bouland is one of Beaujolais’s major as well as most consistent talents.” – David Schildknecht, The Wine Advocate
One of Beaujolais’ more reclusive growers, Daniel Bouland makes some of the most old school and expressive wines in the whole of the region.
Hand harvested from old Gamay vines in the Morgon lieux-dits of Corcelette, Bellevue and Delys, Bouland’s wines are defiantly deep, dark, country-style reds with plenty of grip and overflowing with personality.
Based in the hamlet of Corcelette Daniel is a hardworking, humble, discreet and sometimes anxious vigneron. He prefers a solitary life and happily spends 12 hours a day working on his diverse and exceptional terroirs, taking care of old (60-100yo) bush vines traditionally planted at high density on Vialla rootstock; all of this by hand on steep slopes where no tractor could go.
All his grapes are hand-harvested and vinified with full clusters and natural yeasts in concrete vat with two pump overs per day. The wines are then aged in old foudres in a tiny cellar, Daniel follows them through élevage with great care and bottles them without filtration.
This makes for some long-lived and old-fashioned Gamay, some of the deepest and finest in the whole of Beaujolais.
One of Beaujolais’ more reclusive growers, Daniel Bouland makes some of the most old school and expressive wines in the whole of the region.
Hand harvested from old Gamay vines in the Morgon lieux-dits of Corcelette, Bellevue and Delys, Bouland’s wines are defiantly deep, dark, country-style reds with plenty of grip and overflowing with personality.
Based in the hamlet of Corcelette Daniel is a hardworking, humble, discreet and sometimes anxious vigneron. He prefers a solitary life and happily spends 12 hours a day working on his diverse and exceptional terroirs, taking care of old (60-100yo) bush vines traditionally planted at high density on Vialla rootstock; all of this by hand on steep slopes where no tractor could go.
All his grapes are hand-harvested and vinified with full clusters and natural yeasts in concrete vat with two pump overs per day. The wines are then aged in old foudres in a tiny cellar, Daniel follows them through élevage with great care and bottles them without filtration.
This makes for some long-lived and old-fashioned Gamay, some of the deepest and finest in the whole of Beaujolais.
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