Morgon

In the glass

What it pairs with

• Roast duck leg confit
  The wine's bright acidity cuts through duck fat; cherry fruit mirrors the rich meat.
• Charcuterie board (rosette de Lyon, saucisson)
  Classic Beaujolais bistro pairing; the low tannin and juicy fruit complement cured pork.
• Grilled salmon
  Delicate tannin and high acidity suit oily fish unusually well for a red.

How to serve Morgon

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Roast duck leg confit, Charcuterie board (rosette de Lyon, saucisson), Grilled salmon. Match the wine's structure to the dish's fat and salt.

History

Marcel Lapierre began making wine in 1981, converting to natural methods guided by Jules Chauvet. The classique Morgon established the template for low-sulfur, whole-cluster Gamay that influenced a generation of Beaujolais producers.

1. 1981: First vintage under Marcel Lapierre label
2. 1985: Adopted Jules Chauvet's zero-sulfur fermentation approach
3. 2010: Marcel Lapierre passed away; son Mathieu continued the domaine

Facts

Producer

Domaine Marcel Lapierre · visiting guide

Grapes

Gamay

Classification

Morgon AOC

Oak

Old large oak foudres, no new oak

ABV

12.5%

Price

EUR 20-30 at retail

Drinking window

2-8 from vintage

First vintage

1981

Biodynamic

Biodynamic Practicing

Organic

ORGANIC CERTIFIED

Vegan

Yes (no animal-derived fining)

Frequently asked about Morgon

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