is the biggest winemaking commune in the Beaujolais
region. It overlooks the
Saône Valley.Its slopes, that face the rising sun and the south, make the famous Cru ‘Morgon’
that is universally known and loved by gourmets. This vinegrowing area was classed as an AOC
by decree on 11th September 1936, it spreads over pyretic schist soils that have broken
down and are impregnated with a type of iron oxide called “Morgnon”
Expressing Morgon’s qualities is so difficult that a new verb has been invented to describe it; we
say that it “Morgonnes”. This elegantly translates the sensations the wine gives for everyone.
Morgon is a wine that is joyful from its youth but has no fear of ageing. It is an utter delight as it
will age peacefully over a good many years.
1 100 Hectares are planted with the Gamay grape variety, carefully cultivated by 250 vinegrowers,
making around 60 000 hectolitres of appellation wines a year, that is to say 8 million bottles.
Fleshy and heady, Morgon is a wine clothed in a deep garnet robe with aromas of ripe fruit
such as peach, apricot and plum.
We advise that you serve it just below room temperature for a meal. Always open it 2 hours
in advance. Morgon is a wonderful accompaniment to red meat, meat in sauce, game
and, of course, cheese.
estate, which was created in Brouilly
in 1910, grew by 2½ hectares in this
famous Cru in 2001.
The vines are an excellent plot of old vines which average 45 years in age on the slopes of
‘Bellevue’ in the heart of the “Corcelette” named vineyard.
There is just one grape variety; Gamay noir à jus blanc. Our vines grow on porpheric soils
completed with mica schist giving our Morgon a lot of originality.
Manual harvest with severe sorting and only keeping the best bunches, vinification that
adheres strictly to tradition with pushing down, removing the juice and pumping it back over
the cap and long maceration (about 15 days) insures the finesse of the aromas and the
subtlety of the flavours without, for all that, harming the quality of the tannins.
Our Morgon is bottled in March.
It can be kept for 7/8 years