MORGON 2025
Grape varietal
Black Gamay (Gamay Noir) with white juice.
Tasting notes
Colour: A beautiful deep ruby-red colour.
Nose: Intense and complex, revealing characteristic aromas of stone fruits such as morello cherry and apricot.
Palate: Rich and well-structured, with supple tannins that give the wine its renowned ability to develop "Morgon character" with age. Powerful red fruit notes, particularly morello cherry, linger throughout the palate.
Serving suggestions
Best served between 15°C and 18°C (59°F to 64°F).
Food and wine pairing
An excellent accompaniment to starters, white meats and charcuterie, as well as game dishes and cheeses.
Ageing potential
A cru that can be enjoyed in its youth but benefits from cellaring for 2 to 5 years.
Origins
The presence of vineyards in Morgon can be traced back to the end of the 10th century. A deed dated 956 records the sale of a vineyard by the Lord of Beaujeu to one of his vassals.
At the heart of the Beaujolais Crus region, the Morgon appellation area is, after Brouilly, the second largest in the vineyard.
Terroir
Formed through the weathering of friable crystalline rocks, primarily pyritic schists rich in iron oxides and traces of manganese, the soil consists of rocks at varying stages of decomposition and therefore contains varying proportions of clay.
The material known locally as "roche pourrie" or "morgon" is an advanced stage of weathering of ancient schists and very old blue-green igneous rocks.
Vinification and maturing
Harvesting: Hand-picked.
Vinification: Traditional Beaujolais semi-carbonic maceration.
Ageing: In tank.
Vintage : 2025
In the Beaujolais area, the 2025 vintage stands out for its remarkable precocity, in line with great sunny years such as 2015 and 2018.
After a fairly cool winter and a balanced spring, budbreak occurred as early as April 6, followed by a rapid flowering at the end of May, eight days ahead of 2024.
Early summer was marked by contrasts: heavy rainfall in early June, locally accompanied by hail, was followed by a sharp rise in temperatures. A more moderate July preceded a heatwave in August, with peaks above 40°C. (104° F.), leading to significant water stress. These conditions accelerated ripening, enhanced berry concentration and kept disease pressure extremely low.
Harvest began on August 23 for Chardonnay and August 25 for Gamay, extending until September 16 depending on the area. Despite reduced volumes due to hail and drought, quality is definitely there: concentrated, complex wines with deep color and solid tannic structure. A truly nice vintage in the making.
