Morgon

The characteristics of Morgon wine are essentially due to its subsoil, which is made up of disaggregated granite, or gore, a mixture of sand and clay, with a predominance of iron oxide, which enables it to age well. The vines are planted at altitudes ranging from 220 to 520 meters, facing east and south. Since 1985, the Morgon appellation area has been divided into 6 climats, each with the same characteristics of terrain and exposure. These are: Les Charmes, Corcelette, Côte du Py, Douby, Les Grands Cras and Les Micouds. 

At present, the area covered by the AOC des Morgon wines covers almost 1,100 hectares, run by 250 winegrowers, including the Château de PizayDomaine Raymond Bouland, Domaine Louis-Claude Desvignes, Domaine Jean-Marc Burgaud and especially the Château des Lumières are emblematic. The single grape variety used to make Morgon wine is of course the Beaujolais variety, Gamay noir à jus blanc, from which producers make a ruby-red wine with predominantly fruity aromas that become more refined with age.

Morgon, the elegance of Beaujolais

Although its remarkable richness and ruby color are reminiscent of Burgundy wines, Morgon is one of the ten crus of the Beaujolais appellation. Here's an overview of these delicate red wines, to be enjoyed immediately or after a few years' cellaring.

Geography and characteristics of Morgon

Visit Morgon is a cru extending along the commune of Villié-Morgon, located in the Rhône department, some fifty kilometers north of Lyon. It is protected by the Appellation d'Origine Contrôlée (AOC) label and recognition by the Institut National de l'Origine et de la Qualité (INAO) by decree of September 11, 1936. Since 1985, it has been divided into six climats, the most famous being Les Charmes and Côte du Py, surrounded by Corcelette, Douby, Grands Cras and Micouds. L'AOC Morgon today covers some 1100 hectares, shared between 565 winegrowers, winemakers and merchants. The latter must harvest the grapes by hand, respect a yield not exceeding 58 hectoliters per hectare, and not chaptalize. Carbonic maceration in whole bunches is the majority winemaking process, resulting in a juice that is not overly tannic, and aromas of ripe stone fruit, kirsch and spices that are unmistakably "morgonnent". 

The typical taste of Morgon wine is the result of the natural elements that make up the terroir. First, the climatic influences, which are temperate oceanic year-round via the Loire, with Mediterranean tendencies in summer and continental in winter. Then there's the granite soil throughout the area, including the "granite of Fleurie" in Villié-Morgon and its "roche pourrie" of decomposing schist, which gives the wine its much-appreciated "sherry" touch. And then, of course, there's the grape variety: Gamay Noir with white juice, emblematic of the Beaujolais region, and particularly suited to the region's granite soils. Three white grape varieties are accepted, up to a limit of 15% per parcel: aligoté, chardonnay and melon B (formerly known as "melon de Bourgogne").

Morgon wine and food pairing

Depending on its age and individual tastes, the Morgon goes equally well with an aperitif or an entire meal. It goes very well with various meat terrines, charcuterie, hams, mushroom dishes and cheeses, such as Saint-Félicien and a Saint-Marcellin for a regional pairing. So many reasons to discover this fine Beaujolais cru, starting with a 2018 Morgon, for example, before going back over the years in a vertical tasting during dinner.