The time of year to drink more refreshing styles of red wine is just around the corner and one of my favorite regions for this style is Beaujolais. Situated in the southern tip of Burgundy, just north of Lyon, Beaujolais’ reds are made from the Gamay varietal. The ten best growing areas in the region are classified as “Cru Beaujolais,” each of which is a demarcated village that is unique in terroir. Among the ten villages, the Cru of Morgon has historically produced the most serious of all and is one of the best sources for affordable, refreshing red wines in the world. I find myself returning to Morgon wines again and again when searching for a bottle at dinner as it is such a food-friendly wine at an incredible value.

 

Domaine Calot has been a small production, quality conscious family business since the 1930s. Their Morgon “Vieilles Vignes” (old vines) is derived from Gamay vines that are between 80-110 years old, which delivers immense depth and concentration at lower yields. Brothers François and Jean Calot farm their twelve-hectares of vines naturally. The traditionally crafted Beaujolais is aged in neutral French oak barrels from the Côte de Nuits and is bottled without fining or filtration. The resulting wine produced is one of the purest examples of old vine Gamay on the market.

 

The 2014 Domaine Calot Morgon has a dark ruby core with light ruby reflections on the rim. The aromatics boast ripe fruits of strawberry, fresh black cherry and cranberry along with earthy notes of grape stems, wet leaves, rose petals and crushed granite. The rich, concentrated palate is expansive with just-ripened black and red fruits, but the earth takes over on the finish to reveal notes of crushed rocks, rose petals and forest floor. I personally enjoy these wines decanted for thirty minutes and served just about cellar temperature, around 55-60 degrees. This is a serious Beaujolais; so a large Burgundy stem is ideal. I must stress that this wine is incredibly age worthy. Drink some of it young, but I must stress the benefit of forgetting about some of it for 5 years of more. It will evolve and inevitably develop a character similar to aged Pinot Noir and will become one of your favorite wines to share with those who have yet to recognize Beaujolais as one of the world’s great wine regions. For an unforgettable pairing, prepare this recipe for “Zuni Chicken,” from the famous San Francisco restaurant. You must plan 2-3 days ahead, but it is one of my favorite pairings of all time. Enjoy.