Presentation
The estate was founded in 1978 by Noël Bulliat, today joined by his son Loïc. Originally 4 hectares, the farm now covers 28 hectares, spread over eight appellations, including five Beaujolais crus. Part of the vineyard is managed in organic farming, the other in sustainable farming. Vinifications favor traditional semi-carbonic fermentations, with aging in tanks or barrels for the parcel cuvées. The strength of the estate: a diversity of appellations and a modern approach to Gamay, with fruity, fresh, and balanced wines.
Location
Altitude of 320 meters above sea level, south-east exposure.
Terroir
Friable schist that gives the soil a reddish ochre color.
In the vineyard
Soil work, plowing. Use of only natural products authorized in organic farming.
Winemaking
Natural vinification. Partial destemming.
Ageing
Aged for 4 months in oak barrels.
Varietal
Gamay : 100%
Specifications
Age of vines : 20 à 50 years old
Serving
Serve at 14 to 16°C.
Ageing potential
3 to 5 years
Tasting
"Le Colombier" is a Morgon of depth and distinction. Its deep garnet hue hints at an intense nose of black cherry, ripe plum, licorice, and a touch of black pepper. With air, earthy notes and stone fruit pits emerge, suggesting a wine built to evolve. On the palate, it’s more structured than its siblings: silky yet firm tannins, generous body, and a long, mineral-tinged finish. This is a Gamay with backbone powerful yet vibrant, shaped by its granitic soils and crafted for those who appreciate serious Beaujolais with aging potential.
Food pairings
This structured Morgon shines with bold dishes: slow-cooked lamb shoulder, herbed veal roast, or pork tenderloin with mushroom sauce are perfect matches. It also works beautifully with land-and-sea pairings like sesame-crusted tuna or monkfish with spicy sausage. For everyday pleasures, think aged Comté cheeseburger, mushroom polenta gratin, or lentils with smoked bacon. It also complements aged cheeses such as Saint-Nectaire or mature Reblochon.
