Morgon is a cru that extends over a large area, second only in size to Brouilly, which explains why its soils are so diverse.
Its three main terroirs are distinct in structure and location. First, granite-based soils cover all the hillsides. Then, soils from the band of blue stones are located on the summit and the eastern slope of the Côte du Py and going eastwards gradually give way to foothills with ancient alluvial soils.
There are also a few noteworthy geological features: pelitic schist.
HISTORY :
Morgon is without doubt the most typical of the ten Beaujolais Crus, or at least the easiest to identify at a tasting. Its ‘terroir’ taste intensifies over time, We therefore say that it ‘morgons’.
VINIFICATION :
Manual harvest of Gamay Noir with white juice.
Vatting by gravity, in concrete tanks. Maceration in whole grapes for about ten days, including pumping over and delestage, before pressing, to extract the maximum structure and color. The wine is then aged on fine lees in vats.
WINE :
Colour: Deep garnet.
Nose: Intense pepper notes combined with red berry, peach and plum aromas, with a hint of undergrowth and smoke.
Palate: Powerful and well-balanced, this structured wine reveals flesh and mellow tannins coated with fruit aromas.
SERVING SUGGESTIONS :
Morgon is best appreciated when young, but it may be laid down for 5 to 8 years. It is the perfect accompaniment to meats with sauce, coq with Morgon sauce, game, strong cheese. Serve at between 15 to 16°C.
