Indeed, as the wine warmed to what I considered slightly chilled, it got tastier. The flavors were tart fruit and spice, perhaps a little anise, with a lingering bitterness that refreshed and cleared the mouth.
Broc, like each of these producers, relies on environmental yeasts for fermentation and does not manipulate the wines or add anything except perhaps a small amount of sulfur dioxide, a stabilizer and antioxidant.
Unlike the Broc, the other two bottles were not necessarily intended for immediate consumption. Yes, they are generally young fun. But each of them possesses the ability to age and improve for at least a few years.
They were not tannic like young Bordeaux, Barolo or Burgundy, which are often made for the long haul, maturing and improving for 20 years or more. But they had enough tannins that something more than a slight chill emphasized the austerity and closed the wines effectively.
Paradoxically, the Brun Morgon, although a Beaujolais, was not made with carbonated or semi-carbonated maceration. Jean-Paul Brun, the owner, is part of a small but growing group of producers in Beaujolais who believe that the character of the vineyard is better expressed through conventional fermentation, often referred to in Beaujolais as the Burgundian style.
In addition, Mr. Brun the grapes, 100 percent gamay, macerate with the skins for four to six weeks, giving the wine some structure before maturing in concrete vats or oak barrels. The Morgon, restrained after half an hour out of the fridge, was much better with the slightest chill, bright, lively and floral. It was very soft tannin, but that was enough to adversely affect the wine, colder than a slight chill.