Winemaker Notes
A ruby dress with an intense and gourmet nose of cherry-raspberry and thyme-bay. It is a fresh wide mouth of red vines. A mineral note and a long finish. Morgon is a wine of character, and fruit, full of complexity and in the same time, very easy and fresh for drinking with most of the foods all over the world.
It matches quite well with white meats as veal, chicken and also beef and cheeses.
Professional Ratings
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James Suckling
A well-structured Morgon with ample tannins on the emphatically dry, medium-bodied palate. Some herbal intensity alongside the red-berry and lemon-zest aromas. The very long, crisp finish has good minerality. A cuvee of wines from a handful of sites around the town of Morgon. Matured primarily in tank, but a minority goes into large oak. Drink or hold.
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Robert Parker's Wine Advocate
The 2023 Morgon La Chanaise, from four parcels in Morgon, showcases an enticing bouquet of spiced blackberries, dark chocolate and orange peel, subtly layered with hints of licorice and amber spice. On the palate, this full-bodied wine reveals a rich, sappy-fruited core supported by well-integrated, fine-grained tannins that lend impressive depth, especially for such a young wine. The finish reveals flavors reminiscent of amaretto, with a bittersweet complexity that invites curiosity about how this wine will develop with time.
Rating: 90+
Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.