Morgon Cotes de Py

“Côte de Py” is the great Morgon terroir. It is a little hill with very shallow soil, to the south of the village of Villé-Morgon, covering around a hundred hectares. At the foot of this hill, facing the rising sun, is a truly singular terroir called “Javernières”, covering around fifteen hectares. Here the soil is a little deeper and more complex, enriched by a touch of clay and small granite stones. The roots draw their nutrients from deeper down. This exceptional terroir is really recognisable on vatting. Only a few winemakers vinify this terroir apart. Morgon from “Javernières”, develop an even more refined, finished and deeper feel. Naturally suited to aging, it can also be enjoyed from its first year after botting.

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Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Light
Vintage: 2018
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Beaujolais
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Sustainable

Winery

Beaujolais, France: Domaine des Terres Dorees

Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.

Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. He believes the fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to add sugar.

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