AOC Morgon wines awarded at the Gilbert & Gaillard International Challenge

A.O.C./A.O.P.

this Beaujolais growth encircles Villié-Morgon, 25 km from Mâcon and from Villefranche-sur-Saône. Its boundaries are formed by Chiroubles and Fleurie in the north and Régnié in the south-west. The appellation area is criss-crossed with streams travelling west to east. It is the most extensive Beaujolais growth, along with Brouilly. The appellation has even lent its name to a verb: a young Beaujolais with similar characteristics to a Burgundy is said ‘to morgon’. The soils are formed of altered, friable crystalline rocks, dubbed ‘rotten earth’. The granite in this particular area is intermingled with clay and sand. The ground is manganoan and pyritic which is said to enhance a wine’s ageing capacity.

Grape varieties: Vins rouges : gamay

The wines of this appellation

Morgon has a distinctive garnet-red hue and fragrances of stone fruits (apricot, peach, cherry, plum), kirsch, pear drops, strawberry, red currant, blackcurrant and raspberry. In hot years, aromas of very ripe fruit develop. The wines are hearty, full-bodied, fleshy and robust, particularly those from the Côte de Py, which tend to display the hallmark depth of a Morgon. These are some of the region’s best laying-down wines and they need time to express their full potential. Some growers, however, have opted for early-drinking alternatives. Since 1985, Morgon has been divided into six climatically distinct sites: Les Charmes (well-structured wines), Corcelettes, Côte du Py (extremely robust, laying down wines), Douby (softer on the palate), Les Grands Crus (round, pleasant, aromatic) and Les Micouds (middle of the road). Morgon pairs well with sirloin steak, meat served with a sauce (pheasant), game, coq au vin, mutton stew, duck with onions, or a leg of lamb.