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Beaujolais wines, made 100% from the Gamay grape, are the quintessential fruity wines but memories of characterless, peardrop-scented Beaujolais Nouveau mean that the name “Beaujolais” often sends a shudder down the spine. But it is possible to find superb wines in the Beaujolais region especially in the higher classified wines of the crus Beaujolais - and because they are no longer particularly fashionable, the wines are often good value. Morgon is one of the 10 Beaujolais crus (cru here meaning a wine producing area rather than a single vineyard) and is noted for its deep coloured wines, its cherry, violet and liquorice aromas.
Marcel Lapierre was a leading light in France's natural wine movement and Domaine Marcel Lapierre has been run by Marcel's son Mathieu and daughter Camille since 2010. They continue the ethos of producing one of the finest wines of Beaujolais as naturally as possible. Old vines, natural yeasts and minimal intervention.
Another cru Beaujolais, this one from cru Morgon known for its deep coloured red wines and flavours of cherry, violet & licquorice. Light bodied fruity red wine with some Morgon complexity & a really smooth texture.
Rather than the vivid purple of some Beaujolais wines, this is a fairly deep ruby red. Its aromas and flavours are fruity – sweet cherry – with hints of violet and licquorice. The style is light and the tannins low and fine; I was bowled over when I tasted this wine, a light fruity but complex wine.
These bottles are sealed with wax - I recommend that you don't try to peel the wax off but use a winged corkscrew directly into the wax & cork making sure you don't drop any bits of wax into the bottle. It is worth the hassle I assure you!
This is a refreshing red, perfect for spring and summer; recommended to drink with charcuterie, paté, cheese, roast ham, roast lamb, roast chicken and turkey and with spicy Thai and Chinese dishes.
Serve at the lower end of the suggested temperature range if you like your light red wines served cooler like the French
Translated “Morgon generally has three dominant aromas: cherry, liquorice and violet. In our vineyard it is generally the aromas of cherry and liquorice that dominate.... Morgon develops deeper notes after some years approaching its cousin, Pinot."