Old wine lists around Europe show that these wines used to be the most expensive of all Red Burgundy; they were priced about the same as the top wines of DRC. Domaine Calot has become one of my favorite sources of Morgon. The family has been producing wine in this appellation for four generations and farms about twenty-five acres of vines—mostly granite based soils in the best sites within the Cru of Morgon. Their Morgon “Vieilles Vignes” (old vines) comes from Gamay vines which are between 80-110 years old. The vineyards are naturally farmed and the wine is one of the purest examples of old vine Gamay on the market. If you have not tried great Gamay before, this is a perfect introduction to one of my favorite examples produced from century-old vines, and the 2013 vintage is incredible. 

The 2013 Calot Morgon has a reflective moderate ruby core with garnet hues on the rim. It is a dark ruby color—alluring and difficult to see through. The aromatics show ripe fruits of fresh black cherry, ripe strawberry, and cranberry along with earthy notes of grape stems, wet leaves, rose petals and crushed granite. The palate is rich, concentrated, and expansive with just ripened black and red fruits, but the earth takes over on the finish with notes of crushed rocks, rose petals and forest floor. I enjoy these wines served at about cellar temperature, around 55-60 degrees. The wine will definitely benefit from a thirty minute decant before drinking. This is a serious Beaujolais, so a large Burgundy stem would be ideal. If you want a great dish to pair with this wine, prepare this recipe for “Zuni Chicken” (famous San Francisco restaurant). You must plan two to three days ahead, but it is one of my all time favorite pairings.