452: Louis-Benoit Desvignes and the Challenge of Finding Who You Are with Wine

I'll Drink to That! Wine Talk

Levi Dalton

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4.8 • 1K Ratings

🗓️ 4 June 2018

⏱️ 67 minutes

🔗️ Recording | iTunes | RSS

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Summary

Louis-Benoit Desvignes and his sister Claude-Emmanuelle Desvignes work together at Domaine Louis-Claude Desvignes in Morgon, in the Beaujolais area of France.

Louis-Benoit discusses the challenges of the climate, the farming, and the market for a producer of Morgon wines today. He describes a changing area that is inheriting great vine material and building on the the hard work of previous generations, but also actively searching for approaches to address a different set of problems. Louis-Benoit details the changeable nature of the harvest in Beaujolais, explaining the work that has been required in different recent vintages. He also explains the character of the different parcels of land that he and his sister farm, such as the Côte du Py and Javernières. There is in addition a lot of discussion in this interview around the particularities of how the Desvignes family make wine, and what some of those techniques imply.

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Transcript

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0:00.0	I'll drink to that where we get behind the scenes of the Beverage Business.
0:07.0	I'm Levy Dalton.
0:08.0	I'm Erin Scala and here's our show today. Oh, Louis-Bois de Vignia, the co-owner of Devignia in the Beaujale region of France,
0:31.3	Losser, how are you?
0:32.3	Fine. Very glad to be here. So in the Beaugelet region of France, Losser, how are you?
0:32.6	Fine, very glad to be here.
0:34.7	So actually your father tended vines, and so have many of your family in the past, right?
0:39.8	Yes.
0:40.8	And making only bottles, like selling your horn wine, you know, it's also something very, very new finally.
0:48.0	And my dad was one of the first to make that in the 60s.
0:52.0	My granddaddy did some bottling of one of the best part of the property, which is Javernier,
1:00.3	but it was just 2,000 model a year, not more.
1:04.0	And so you're specifically in Morgant?
1:06.0	Yeah.
1:07.0	So if I were to think about Morgon in general as an Appalachian,
1:11.0	how's it lay?
1:12.0	Morgon, it's a big, big Appalachian. How's it lay? Morgan, it's a big, big Appalachian.
1:15.0	It's very easy when you go to Paris to find a brewery or a Morgan everywhere, for example example it's more difficult for some smaller
1:25.6	crew of Bezole and that's the first thing it's 1,100 dictators it's a big
1:32.2	appellation but there are a lot of differences. You can find some
1:36.2	morgue very amazing for drinking very early, with a lot of fruits, for having a lot of pleasure,
1:41.2	but you can also find some morgue foraging a lot of pleasure, but you can also find some more
	...

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