Morgon 2014

Region: France / Burgundy / Beaujolais
Grapes: 100% Gamay

Atop the hierarchy of Beaujolais Crus are Moulin-à-Vent and Morgon, with notable aging potential. Often called the most “Burgundian” cru, Moulin-à-Vent shows complexity, finesse and length, while Morgon is the most robust and structured. Château des Jacques Moulin-à-Vent can age at least 10-20 years; Morgon can mature a minimum 5-20 years. Purchased by Maison Louis Jadot in 2001, this south- to southeast-facing vineyard is situated on the slopes over the village of Villié Morgon. It covers 87.5 acres of the Morgon appellation, one of the 10 crus of Beaujolais. After vinification, the wine is matured in oak barrels before bottling.

88 Points

Wine Spectator

2014 vintage
92 Points

View From The Cellar

2014 vintage
view all press reviews

harvest note

The 2014 growing season got off to a great start in Burgundy and finished strong, though July and August were rainy and cool. After a mild winter, spring was dry and warm. Flowering was early. High temperatures caused some millerandage (a combination of normal berries and small, seedless berries with thick skins.) Conditions were very dry until a big hailstorm in June. Fine weather returned in September, and warm temperatures ripened the grapes rapidly. In the end there was no rot and moderate sorting, mostly where hail had damaged some grapes. The Beaujolais shows good colors and ripe fruit flavors.

tasting note

A deep cherry color with red fruit aromas and flavors, typically high acidity and notable tannic structure.

food pairing

A perfect partner for charcuterie, Italian foods and red and white meats.

technical data

GRAPES: 100% Gamay
APPELLATION: Morgon
PH: 3.42
ACIDITY: 3.40 g/l
ABV: 12.55%

points of distinction

  • Morgon is one of the 10 crus of Beaujolais.
  • The wine matures for eight months in oak barrels, unusual for Beaujolais.
  • Can be enjoyed immediately or cellared for 10 years or more.
  • about the grape +
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“A good wine is a drink that tastes good; a great wine is alive.”

– Cyril Chirouze, Winemaker

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