ABOUT THIS PRODUCER
Born to South Korean farmers, adopted at the age of nine months old by a French couple, and then educated in France. Mee Godard certainly doesn’t fit the stereotype of a winemaker in Beaujolais, but in a very short time she has earned a great praise for her “Vin de Garde” wines, with Jancis Robinson in particular singing that they “evolve beautifully with age, and yet they are compelling when young. They have power, and yet a tangible quietness. The tannins are super-fine, the acidities strung like a violin”.
After her studies in the US where she graduated with a degree in biochemistry, specialising in wine Science at the Oregon State University, where she also pursued her Masters degree and took on a graduate research assistant role, studying polyphenolics, plant physiology and also viticulture. She then returned to France to further her education, studying for her Diplôme National d'Oenologue in Montpellier.
Her practical experience came from her various internships in Burgundy with Maison Chanson, Comtes Lafon and Corton André, eventually landing a job selling oenological products and working in Champagne before finally settling down with her own venture. In 2013, she chanced upon five hectares in the Cru Beaujolais Village of Morgon, with great plots across the vineyards of Cote du Py, Corcelette, and Grand Cras. Working organically since 2017, she expanded her assemblage of vineyards to also include just over a hectare in Moulin-a-Vent Les Michelons too and is now introducing biodynamic practices into these low-yielding old vines. Vintage dependent, fermentation is often with around two-thirds stems with three weeks of maceration in concrete tanks followed with 12-18 months maturation in old and new barrels/foudres.
As far as Beaujolais goes, Mee Godard is definitely one to watch. Her complex, bold but elegant wines bring a fresh and exciting perspective into the regions’ wines. We cannot put it better than Jancis Robinson when she describes the characters of these wines as “achingly pure fruit. Like plum-sweet jewels carved into the core. Velvet-smudged, powder-fine tannins, dry and sifted through loose rose-petal fragrance”.