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Morgon AC 2016
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  • 248. Morgon AC 2016

    Marcel Lapierre

    100% Gamay (12% alc.)

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    A finely sculpted wine here, with a mid raspberry colour, delicately extracted, and beautifully pure old viney fruit, enhanced by ten months ageing in casks from Prieuré-Roch in Burgundy. No sulphur was used during the elevage, just a little added at bottling. For drinking now to 2020.

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Further details
Winemaker
Marcel Lapierre
Location
Villié-Morgon
Size of domaine
15 hectares- 12h Morgon, 3h Cote de Puy + 5 hectares of bought in grapes
Grape
Gamay planted at 10,000 vines per hectare. 40 year old vines on average (30-100 yr old)
Terroir
Below Villié-Morgon although has 3 hectare on Côte du Puy. Mix of schist and granite.
Viticulture
10/11 of the vines have been cultivated by agro-bio since 1981, 1/11 of vineyard under bio-dynamic viticulture since 2002. No chemical fertilisers or weedkillers used. Ploughed the soils for 35 years. Prunes old branches off vines as late as March (6 months after harvest). 100% manual harvest – very rigorously sorted.
Vinification
The entire grape bunches, are vinified in 50hl wooden cuves. Fermentation with indigenous yeasts only are used and no chaptalisation or S02. The grapes are cooled to between 10°-15°C. The fermentations start of its own accord in the juice at the bottom of the cuve. There is no remontage or pigeage, and during the alcoholic fermentation the temperature picks up to max of 28°C. It is a true maceration carbonique with a cuvaison of between 10-20 days. The press wine is assembled. The end of the fermentation is usually carried out in 2-13 yr-old 228ltr barrels (from Priévré-Roch and Domaine de la Romanée-Conti in Burgundy) to which the wine is transferred (and the malos are always completed in oak). On average the wine spends 9 months in oak (with no S02). We buy a cuve that is bottled without fining or filtration, but has a low dose of S02 added.
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