Morgon

The characteristics of Morgon wine are primarily due to its subsoil, which consists of weathered granite—or “gore”—a mixture of sand and clay with a high concentration of iron oxide, which allows the wine to age well. The vineyards are situated at altitudes ranging from 220 to 520 meters and face east and south. Since 1985, in order to better define the provenance of the wines, the Morgon appellation area has been divided into six “climats,” each sharing the same soil characteristics and exposure. They are: Les Charmes, Corcelette, Côte du Py, Douby, Les Grands Cras, and Les Micouds. 

Currently, the area covered by the AOC for the Morgon wines covers nearly 1,100 hectares, cultivated by 250 winegrowers, including the Pizay Castle, Domaine Raymond Bouland, Domaine Louis-Claude Desvignes, Domaine Jean-Marc Burgaud, and above all the Castle of the Enlightenment feature prominently. The sole grape variety used in Morgon wine is, of course, that of the Beaujolais region: Gamay noir à jus blanc, from which producers craft a ruby-colored 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 a brief overview of these delicate red wines, which can be enjoyed now or after a few years of aging.

Geography and Characteristics of the Morgon

The Morgon is a wine-growing region stretching along the municipality of Villié-Morgon, located in the Rhône department, about 50 kilometers north of Lyon. It is protected by the Appellation d'Origine Contrôlée (AOC) designation and recognized by the National Institute of Origin and Quality (INAO) by decree dated September 11, 1936. Since 1985, it has been divided into six climats, the most renowned being Les Charmes and La Côte du Py, surrounded by those of Corcelette, Douby, Les Grands Cras, and Les Micouds. TheMorgon AOC Today, it covers approximately 1,100 hectares, shared among 565 winegrowers, winemakers, and wine merchants. The latter must harvest the grapes by hand, limit yields to no more than 58 hectoliters per hectare, and refrain from chaptalization. Whole-cluster carbonic maceration is the predominant winemaking method, resulting in a juice that is not overly tannic and features aromas of ripe stone fruits, kirsch, and spices that are unmistakably pronounced. 

The distinctive taste of the Morgon wine stems from the natural elements that make up the terroir. First, the climatic influences, which are tempered year-round by the Loire’s oceanic influence, with Mediterranean tendencies in the summer and continental tendencies in the winter. Next, the soil, which consists of granite throughout the region, including the “Fleurie granite” in Villié-Morgon and its “roche pourrie”—decomposing schist—which gives the wine its much-appreciated “sherry” note. And then, of course, the grape variety: Gamay Noir à Jus Blanc, emblematic of the Beaujolais region, which thrives particularly well on the region’s granite soils. Three white grape varieties are permitted, up to a limit of 15% per plot: Aligoté, Chardonnay, and Melon B (formerly known as “Melon de Bourgogne”).

Food and Wine Pairings for Tomorrow

Depending on how long it has been aged and individual tastes, the Morgon It pairs just as well with an aperitif as it does with a full meal. It pairs very well with various meat terrines, cold cuts, hams, mushroom dishes, and cheeses such as Saint-Félicien and Saint-Marcellin for a regional pairing. There are plenty of reasons to discover this fine Beaujolais vintage, starting, for example, with a 2018 Morgon before working your way back through the years with a vertical tasting during dinner.