Morgon AOC

Morgon is the largest appellation of the Beaujolais crus. Spread over six locations, the AOC is renowned for its particular terroir. Its soil, commonly known as "roche pourrie" or "rotton rock", is composed of crumbly, decomposing schist. It is this "roche pourrie" that gives Morgon its character and power. More particularly, this unique terroir expresses itself through aromas of kirsch. A wine for ageing, it is only after a few years that the subtleties of the schistose terroir are fully revealed. Discover this beautiful Beaujolais appellation with the domains of Jean Foillard, Louis-Claude Desvignes and Jean-Marc Burgaud.

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SHALL WE TASTE?

RED WINE

Appearance: The colour is a deep garnet that becomes deeper with age.

Nose: Aromas of ripe stone fruits such as morello cherry as well as aromas of violets. Notes of fruit brandy, especially kirsch, and mineral aromas in some vintages.

Palate: The attack is clean, the mouth is fleshy, dense, full-bodied and powerful. The eau de vie aromas of the nose are repeated on the palate, in addition to those of peach and apricot. A few spicy notes add to the full-bodied and robust whole. With age, the wine acquires amplitude.

Serving temperature:15-17 °C

Ageing potential: 5 to 10 years

FOOD & WINE PAIRING

RED WINE: Delicious with a rib of beef with a Mexican sauce or with a raspberry and shallot sauce. Morgon also goes wonderfully with a good pork chop, terrines or game. For cheeses, opt for soft cheeses such as Camembert, Livarot, Neufchâtel, Brie or Munster.

OF NOTE:

« MORGONNER », THE VERB TO MORGON

Morgonner is a word frequently used by winegrowers and sommeliers in the Beaujolais region and mainly in the Morgon AOC. This term designates a wine that not only has a nice ageing potential, but also has the characteristics of a Morgon. By characteristics, we mean those kirsch aromas typical of the Morgon terroir. Indeed, the soil composed of extremely crumbly schist, locally called "roche pourrie", contributes to the typicality of the AOC. With erosion, the schist disintegrates, releasing numerous mineral elements such as iron and manganese. It is these minerals that give the wine its eau de vie taste.