The grapes for this “Flower Label” Morgon come from vines that are as old as 50 years that are trellised in the traditional Goblelet style. Harvest is done manually, in whole bunches, de-stemmed prior to crushing. Semi-carbonic maceration takes place, lasting between 10-12 days and fermentation is conducted at low temperatures in stainless steel tanks.
Morgon is undoubtedly the most typical of the ten Beaujolias Crus, therefore the easiest to identify in a tasting. It's particular terroir only intensifies with age. The science of wine is not opposed to assuming
an occasional air of mystery! Morgon takes its name from a hamlet whose vinous reputation caused it to be added to that actual village, Villié, so much so that the original name has been forgotten. Its producers love to praise Morgon as "the fruit of Beaujolais, the charm of Burgandy." The renowned climate of Le Py helps perfect wines that best reflect the special personality of a true Morgon. This is most definitely a forthright and robust red wine, perfectly capable of prolonged bottle age.
Ideally serve as an accompaniment to creamy cheeses such as brie, beef stew, spicy foods or Boeuf Bourguignon.
PRODUCER: Georges Duboeuf
REGION: A.O.C. Morgon
GRAPE VARIETY: 100% Gamay
RESIDUAL SUGAR: 1.60 g/l
ACIDITY: 5.2 g/l
2018: 90-91 Pts. - James Suckling, Dec, 2018
2017: 92 Pts. - James Suckling, Dec, 2018
2017: 90 Pts. - Wine & Spirits, April 2019
2015: 93 Pts - James Suckling, Feb 2017
2014: 90 Pts - Wine Advocate #219, June 2015
2009: 90 Pts - Wine Spectator, Dec.2010
2007: 89 Pts - Wine Enthusiast, Nov. 2009
2005: 91 Pts - Wine Advocate #165, June 2006
2005: 90 Pts - Wine Spectator, Oct. 2006