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Scents of red fruit and violets flood the nose.
On the palate, you perceive a meaty and structured body with round tannins that give it a smooth, voluptuous finish.
An undisputed reference of the appellation!
Wine characteristics
- Vintage : Morgon ML
- Year : 2015
- Appellation : Morgon
- Colour : Red
- Grape types : 100 % Gamay
- Soil : granite
- Harvest : manual
- Type of viticulture : biodynamic
- Contenance : 75cl
Tasting - Cellaring
- Appearance : intense ruby red
- Nose : red fruit, violets
- Mouth : dense, silky
- Serving temperature : 16°C
- Cellaring : 5 to 7 years
- Drink from : 2017
- Winemaking process : semi-carbonic maceration
- Maturation : 12 months in large barrels
Food-matching
- Food-matching : coq au vin, braised T-bone steak
Domain :
Mathieu Lapierre took over the management of this 13-hectare estate in 2010 on his father's death. Operating on biodynamic principles since 1981, he continues his father's work with authentic, highly natural wines!
Appellation :
See the latest sales in this region
Officially part of Burgundy, the vineyards of Beaujolais differ both in terms of the undulating landscape and the grape type used: here, gamay is king!
The region extends for 50 km from North to South, averaging 15 km in width. There are 18,400 hectares of vineyards, producing an average of 1 million bottles annually.
The Beaujolais climate is temperate, influenced by three different components: continental, oceanic and/or mediterranean. The contrast in temperature can sometimes by extreme, depending on the prevailing winds.
The region enjoys good hours of sunshine on the best hillside locations.
Production is 99% red wine, with 10 different vineyard villages (Brouilly, Chénas, Chirouble, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour). This is in addition to the more generic Beaujolais and Beaujolais Villages and 1% of white wine (chardonnay). Altitude varies from 190 to 550 metres.
In general, Beaujolais wines are low in tannin, fresh, lively and very flavoursome. Some vintages have good potential for ageing (a decade or more for good years).
Recent vintages
- 2011: a year of great maturity with low acidity, making the wines winning and drinkable from a young age.
- 2012: a more uneven year, with the best winemakers standing out from the crowd. Some of the wines require a little time before being opened.
- 2013: a somewhat late vintage, with rich, deep wines with good cellaring potential.
- 2014: an excellent vintage of - depending on the winermaker's hand - voluptuous and fruity wines to be drunk young, or dense wines suited for cellaring.