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| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 69 notes) - hiding notes with no text | | | Tasted by BradleyL on 4/28/2024 & rated 94 points: I frankly enjoyed this a lot more than I thought I would - and this feels like this has all of the best qualities of a Beaujolais with none of (my personally perceived) grievances. So much freshness and vibrancy on the palate, lots of stewed strawberries and great acidity to balance (but not overwhelming by any means). No brettiness at all which was one thing that had turned me off from trying to explore more Beaujolais, but maybe I should explore more given my (very) pleasant experience with this bottle... (108 views) | | | Tasted by Force5 on 3/20/2024: Unlike a too-advanced 2011 a few weeks ago, this one was just right, having that nice combination of burnished complexity but still with good remaining fruit and presence. These were set aside as a successful experiment on how long to age good Beaujolais, with 10 years from the vintage being the result for me. (373 views) | | | Tasted by clavy daddy on 1/4/2024 & rated 93 points: Last couple notes nailed it (681 views) | | | Tasted by lifebreath on 11/27/2023 & rated 93 points: Wow! Mélange of strawberry, cranberry jelly, cherry, bubblegum and wood spice. Fresh and lively despite its age. Everything a good cru Beaujolais should be. (802 views) | | | Tasted by SchlaepDog on 9/2/2023 & rated 94 points: Decanted for about an hour. Drank in a Zalto denk'art Burgundy glass Very dark purple with little opacity. Nose was not super aromatic, but still had a burnt wood, dried herbs along with a bit of balsamic and spice. Very faint forest red berries too.
The wine tasted of very fresh red cherries, wild strawberries, red plum and pomegranate fruit with minerals and earth mixing into the palate experience. Lots of acidity makes the wine feel fresh and younger than its 9 years of age. Finish is more red fruit and earth, quite dry, lingering cleanly on the tongue.
Best comment of the night came from another drinker who said "I thought Beaujolais doesn't age". Yes, some do, and this wine still has lots of life left and I can see drinking well for another 5-10 years as there is no signs of fading. Drink now - 2034. Cheers. (934 views) | | | Tasted by James Kim on 11/26/2022 & rated 92 points: From memory. Stood up for several weeks and decanted off fine sediment for 1h then back into bottle. After the 1h decant, the wine was fairly tart with more cranberry and pomegranate flavors. Took about another 2h for the wine to settle down. Lovely red cherry fruit w a bit of bubblegum, herbs, bark. Excellent acids. Light+ body which gives the wine a really nice elegant texture. Drinking well after a healthy exposure to air and I liked this quite a bit. But given how long this took to open up, I think it needs more time. Open next bottle in 2-3 years at age 10 or more. 92+ (1907 views) | | | Tasted by MartyL on 2/15/2022 & rated 92 points: Solid. Drinking well but still feels youthful with no signs of maturity. (2526 views) | | | Tasted by juffer on 12/27/2021 & rated 96 points: Beautiful aromatic nose of red berries, minerals and slight baking spice. Light, very elegant and perfectly balanced mid palate transitions seamlessly into the finish which is crunchy and crisp. Wow, I love Morgon, and among the many I've sampled this has to rank as one of the more elegant well balanced examples.
P.S. As it opens further the baking spice in the nose is becoming lower pitched in the direction of cloves and adding a lot to the complexity. This darker note is now also echoed in the finish.
P.P.S. Just read some of the other notes. Yes, very much like the descriptor of lavender for the nose rather than clove.
Can't seem to stop adding to this note. The nose has now added a pleasant roasted aroma that seems unusual. Will wait and see how this develops. (2390 views) | | | Tasted by David_K on 9/21/2021 & rated 94 points: What a beautiful Morgon. Light to medium-bodied with a lightish color, a touch cloudy. That might make you think it's funkier than it is. A bit of CO2 that needs blowing off but once it does you're left with the purest nose of Beaujolais you can imagine. Crunchy, cranberryish red fruit but there's substance there too. Drinking superbly now and in no danger of falling off. My only bottle but I see no reason why this won't continue to drink well. (2512 views) | | | Tasted by hsacks on 6/22/2021 & rated 92 points: Slightly cloudy, peachy rose color. Aromas of raspberries and sour cherries. Medium bodied fruit in the mouth with very good depth and length and a solid core of acidity. Juicy and persistent on the palate. At peak. (2588 views) | | | Tasted by glou.sf on 5/1/2021 & rated 92 points: Red cherries, baking spices, and red berries on the nose. Nice acidity with more red berries, raspberries, and sour cherries on the palate. Nice finish. This feels a bit more muted and less interesting than the bottles I’ve had a few years ago. (2374 views) | | | Tasted by pkouchu on 1/27/2021 & rated 93 points: red cherry, cranberry, red florals, earthy spice, slight underbrush, raspberry jam, and crushed rock. Bright on the palate, lots of freshness of red berries and tart acidity
a house favorite. (2088 views) | | | Tasted by Alex G. on 11/13/2020: Luscious and elegant, nowhere near fading. Spicy aromatics, my fiancé called it a Christmas wine. Terrific savory elements on the palate as well as red and black fruit.
I opened this bottle the day it was received, so there may be some travel shock and it still performed beautifully. (2132 views) | | | Tasted by Sotto325 on 10/25/2020 & rated 91 points: Lapierre is to my mind the ultimate in cru Beaujolais--sophisticated, fun but not overly rich, restrained a bit and always a nice mixture on the red, rather than purple, side of gamay. as 2014 may be the finest cru Beaujolais vintage in a long time, it was interesting that this last bottle started to show some increased acid and a little less rich fruit and complexity. A lively red/dark fruited nose, with raspberry, strawberry, sous bois and white pepper. The medium dark agate color yielded a nicely acid-backed dark red fruit and tart cherry/pomegranate melange.
So it is quite nice still, but I doubt that further age will make this more endearing. (2214 views) | | | Tasted by Tubulus on 7/24/2020: Sweet darker fruit. Clearly in secondary phase with not much scaffolding left though a bit if tannin on the finish. The development reminds me a bit of an older sangiovese for some reason. Good acidity but not overly high. A lot of reduction at first which blows off after a few hours. Very good but not sure if I'd age it any more. (2141 views) | | | Tasted by forceberry on 7/11/2020 & rated 92 points: Made from fruit sourced from three centenarian vineyards in Morgon, two located in Côte du Py (together 1,3 ha) and one in Douby, next to Fleurie (1,2 ha). Procuced in exceptional years only. 13% alcohol. Tasted blind.
Youthful, deep and rather dark ruby red color with a hint of haze. The nose is open, fragrant and subtly wild with archetypal Bojo nose of fresh dark berries, some sweet grapey fruit, light notes of boysenberries, a little bit of lifted VA and a subtly bretty hint of chinotto zest. The wine is fresh, lively and medium-bodied on the palate with brooding flavors of brambly blackberries, some boysenberries, a little bit of peppery spice, light savory notes of autumnal leaves, a hint of meaty umami and a touch of blood. High acidity with nice firmness coming from the ripe medium tannins. The finish is long, dry and crunchy with a little bit of tannic grip and clean flavors of dark forest fruits, some meaty umami, a little bit of tart cranberries, light brambly notes of blackberries, a hint of peppery spice and a touch of dark plummy fruit.
A very nice, tasty and balanced Morgon with lovely brightness of fruit and great sense of structure. Shows very little age at 6 years of age and comes across still very youthful. The centenarian fruit seems to come through here as rather brooding, dark-toned aromatics, not in sense of high ripeness and exceptional concentration - and that is exactly what makes this wine feel so fresh and eminently very drinkable. A lovely, well-made Morgon that is drinking wonderfully right now and will continue to do so for years more. (2496 views) | | | Tasted by Jason Stein on 3/9/2020 & rated 92 points: A step above the rest of the Lapierre portfolio. 100-year-old vines, mostly from the Côte du Py. Explosive, almost violent nose, with plenty of reduction and some funk, but a ton of red fruits and warm spice. Like if sour cherries were being reduced with a bunch of cinnamon. On the palate the funk continues, brambly fruit and surprisingly a strong blueberry note. Great balanced acid, and more structured than I expected. This was a delight and has plenty of life ahead. (2017 views) | | | Tasted by sunnylea57 on 3/2/2020 & rated 93 points: The strawberry wafts out of the glass. Lovely perfume. And an elegant cherry, strawberry and floral palate. (1926 views) | | | Tasted by MdeCarabas on 2/1/2020 & rated 93 points: Dark ruby
Faint nose, a little strawberry
Beautiful elegant juice
Pomegranate, cocoa, strawberry, cherry, a hint of dust and herbs
Hint of black pepper
Elegant rusticity
Good finish
Lovely (2084 views) | | | Tasted by Sotto325 on 1/25/2020 & rated 91 points: An incredibly restrained and perfect Morgon, highlighting the cooler and more delineated side of this appellation in the hands of one of the masters. The 2014 has come of age and demonstratess why the purple hue should not dissuade wine lovers from buying and aging these wines. Unlike many of the more Burgundian efforts, this one leans more toward Northern Rhone mixed with the gamay purple, all in a medium bodied, very sophisticated delivery of black pepper, dark plum, black grape, earthy soil and some high tension acid that is just now balancing this so nicely. No decant needed. (2120 views) | | | Tasted by JOHN_ on 1/24/2020 & rated 93 points: Didn’t take detailed tasting notes, but this was one of the best Beaujolais that I’ve had. (2009 views) | | | Tasted by Sotto325 on 8/31/2019 & rated 85 points: Bad bottle, but not corked. Sour acidic notes predominate over the
underlying plum, cranberry and dark cherry notes. (2349 views) | | | Tasted by RichardP on 8/15/2019 & rated 92 points: Strawberries and roses on the nose. On the palate, powerful red berries, rhubarb, and notes of savory spices on the medium to long finish, with strong acidity. This is excellent, but only an average value at about $50. (2158 views) | | | Tasted by vintage_whine on 7/9/2019: lifted red fruit, very heady peony aroma, pretty on the nose yet marred by excessive VA on the palate. becomes thin and sour. (2132 views) | | | Tasted by Markus IWC on 5/16/2019 & rated 93 points: Lapierre vertikal, vin 6:
Buteljerar i två olika tappningar, helt osvavlat och med lite svavel (0- 10 mg /l). Den osvavlade bör alltid hållas under 14 grader för att klara lagring.
Viss mognad, mineralisk, mogna röda bär, floral, viol, mint.
Pigg frukt, fin fräschör, lite stjälkig, örtig, kryddig, len, distinkt syra, bra bett i tanninerna. Ren munkänsla.
Har det de här vinerna ska ha. 93p
BV=1
WV=q (1389 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Cellar Favorite: 2014 M & C Lapierre Morgon Marcel Lapierre Cuvée MMXIV (Apr 2024) (4/1/2024)
(M & C Lapierre Morgon Marcel Lapierre Cuvée MMXIV Red) Subscribe to see review text. | By Josh Raynolds
Vinous, 2014 Beaujolais: Another Dream Vintage (Aug 2016) (8/1/2016)
(Marcel Lapierre Morgon Cuvée Marcel Lapierre) Subscribe to see review text. | By Josh Raynolds
Vinous, 2014 Beaujolais: Another Dream Vintage (Aug 2016) (8/1/2016)
(Marcel Lapierre Morgon Cuvée Marcel Lapierre) Subscribe to see review text. | By Allen Meadows
Burghound, Jun-16, Issue #63
(Marcel Lapierre Morgon Cuvée MMXIV Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Marcel Lapierre Producer website
U.S. Importer (Addt'l Info)
Marcel Lapierre, Beaujolais Producer, Is Dead at 60
By ERIC ASIMOV
Published: October 11, 2010
Marcel Lapierre, a Beaujolais grower and producer who played a leading role in rejuvenating the diminished reputation of the region’s wines, died Sunday in Lyon, France. He was 60.
The cause of death was melanoma, said Kermit Lynch, the American importer of his wines. Mr. Lapierre was a rigorous, relentlessly experimental winemaker. He and a group of three other producers were instrumental in demonstrating to the world that Beaujolais had far more to offer than its often insipid mass-market nouveau wines.
Rather than these fruity, happy-go-lucky concoctions, Mr. Lapierre and his colleagues, Jean Foillard, Guy Breton and Jean-Paul Thévenet, produced wines of depth, nuance and purity that nonetheless retained the joyous nature of Beaujolais.
Mr. Lynch remembered the first time he tasted a Lapierre Morgon, from the 1989 vintage. “That bottle was so convincing to me,” he said on Monday. “He and his gang were so different from everything going on.”
Mr. Lynch long ago called Mr. Lapierre and his like-minded colleagues the Gang of Four. The name stuck, even as the loose group of friends came to include many more than four.
Mr. Lapierre was born April 17, 1950, into a country exhausted by two world wars. When salesmen appeared, offering new, labor-saving technologies, chemical fertilizers, herbicides and pesticides, many vignerons did not require much convincing to cast aside the labor-intensive traditions of generations. The result was a sort of banalization of Beaujolais.
The problems for the region were eventually made worse by the growing popularity of Beaujolais nouveau. When Mr. Lapierre took over his family’s domain in Villié Morgon in 1973, the quaint harvest custom of making a new wine for immediate consumption was about to explode into a worldwide phenomenon. By the end of the 1970s, with the aid of aggressive promotion, cities from London to New York to Tokyo would be counting the minutes until the third Thursday of each November, the official release date, when wine shops could unveil the stored cache and proclaim, “Le Beaujolais nouveau est arrivé.”
The popularity of nouveau tilted the priorities of the region. As more and more Beaujolais production went into nouveau, growers no longer made a pretense of striving for quality. When the market for nouveau diminished, growers in the lesser regions of Beaujolais were stuck with an oversupply of poor wine, and the public was stuck with an image of vapid wine meant to be drunk immediately.
In the 1970s, Mr. Lapierre made his wines in the conventional manner of the times. But by 1981 he had come under the influence of Jules Chauvet, a Beaujolais wine dealer and scientist who advocated avoiding the use of chemicals as far as possible. Mr. Lapierre adopted organic viticulture, decided he would no longer add yeast to induce fermentation, and reduced or eliminated the amount of sulfur dioxide he would add to the wine.
Sulfur dioxide has been used as a preservative in wine for centuries, but can alter the experience of a wine, the way viewing a work of art through glass differs from a direct view. Used in excess, it can mask a range of sins, and many leading winemakers today try to use as little as possible. But to use no sulfur is risky and requires absolute rigor in shipping and storing the wines.
“It affects the very shape of the wine,” said Mr. Lynch, who does not buy wine without sulfur from any producer other than Mr. Lapierre. “The wine with no SO2 is very voluptuous and rounded. With SO2 it’s very squared-off to me.”
In recent years Mr. Lapierre’s son, Mathieu, had taken over winemaking duties for his father. Mr. Lapierre is also survived by his wife, Marie, and two daughters, Camille and Anne.
Why had he changed his methods in 1981?
“Because the wines I made didn’t satisfy me, and the wines from elsewhere that I liked weren’t made in the modern style,” he told the quarterly The Art of Eating in 2004.
“I’m just making the wine of my father and grandfather,” he said, “but I’m trying to make it a little better.”
GamayPlant RobezFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Morgon The vineyards on weinlagen-info
With 1100 ha of vines, Morgon is the second largest Cru after Brouilly, producing wines that are only marginally less powerful than those of Moulin-à-Vent. Certainly Morgon’s are the firmest in the region, with a bouquet of great purity and compact Gamay fruit. Morgon needs more time than other Crus before it can be broached - normally 2-3 years for its most serious exponents – and develop its rich, savoury flavours which lead to a Pinot Noir-like maturity. The ‘Classico’ heart of the Morgon region is the Mont du Py, just south of the commune of Villié-Morgon. The finest wines almost exclusively come from its Côte de Py slope, whose aspect and rich schistous soil contribute to greater ripeness, and yield wines that are denser than anywhere else in the appellation. As you would expect from a region of this size the character and quality of Morgon can vary considerably, but the best are as good, and as sturdy and long-lived, as any other Beaujolais you will find. Recommended Producers: François Calot, Maurice Gaget, Louis-Claude Desvignes.
See also Morgon Details |
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