{"title":"Morgon Gamay Wine Collection","description":"\u003cp\u003eMorgon Gamay comes from one of the most recognized cru villages in \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eBeaujolais\u003c\/span\u003e\u003c\/span\u003e, where granite and schist soils produce a deeper, more structured expression of Gamay. Unlike lighter Beaujolais styles, Morgon wines often show concentrated red and dark fruit, earthy undertones, and the ability to develop added complexity with age. This combination of fruit, structure, and drinkability makes Morgon a benchmark for those seeking more serious expressions of Gamay.\u003c\/p\u003e","products":[{"product_id":"somm2204-hopp20corc-750","title":"2020 Grégoire Hoppenot, Morgon “Corcelette”","description":"\u003cp\u003eIt was just a few years ago that we were heralding Grégoire Hoppenot as the brightest new star in the Beaujolais firmament. Today, after repeated offerings of his pitch-perfect wines from Fleurie and Morgon, there’s no need for the “new” or “rising” qualifier—the guy’s a star, plain and simple. We’re proud to have been early Hoppenot supporters, especially when you consider the accolades he’s received, including “Discovery of the Year” by \u003cem\u003eLa Revue du Vin de France\u003c\/em\u003e.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBefore he returned to his Beaujolais birthplace and set up shop in Fleurie, Grégoire was a well-known consultant for Jaboulet in the Rhône Valley and several top estates in Burgundy. When it came to Cru Beaujolais wines, he assembled a focused and prestigious collection of vineyards, including some treasured old vines in Morgon’s “Corcelette,” arguably the most iconic Beaujolais \u003cem\u003ecru\u003c\/em\u003e of them all. Today’s 2020 is the third consecutive vintage of Hoppenot’s “Corcelette” we’ve offered, because, however “new” he might be to the scene, this is one of the greatest expressions of this vineyard out there. This coupling of producer and vineyard is everything a Cru Beaujolais lover could hope for: Hoppenot’s farming is Certified Organic and his methods in the cellar aim for maximum transparency, the result being a wine of profound structure, soaring aromatics, and generous fruit. This is a cornerstone wine that should be on your table as soon as possible—go deep and we’ll get it to you as fast as we can! \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eHaving worked for many years in more of a \u003cem\u003enégociant\u003c\/em\u003e (merchant-bottler) context, Hoppenot has opted for the more peaceful, less-itinerant life of the \u003cem\u003evigneron\u003c\/em\u003e. Not far from his homestead\/winery on a ridgetop in Fleurie are some of that village’s top vineyard sites, including “Poncié,” in which Hoppenot has a \u003cem\u003emonopole\u003c\/em\u003e (sole ownership) called “Clos de l’Amandier.” His parcel in Morgon’s “Corcelette,” meanwhile, comprises less than a hectare: It is a high-elevation site (400 meters), and quite steep, or as Hoppenot himself puts it, “…a real wall.” The schist soils are littered with pieces of the granite “mother” rock, which also shows itself in larger outcroppings throughout the vineyard. Perhaps only the “Côte du Py” vineyard, also in Morgon, is a more famous site for serious, structured Cru Beaujolais.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOne thing Hoppenot mentions when describing his wines is that he makes them \u003cem\u003e“sans fard”\u003c\/em\u003e (“without makeup”). I can’t resist repeating that in just about every Hoppenot offer we do. Today’s wine was fermented on ambient yeasts in concrete vats, then aged about eight months in a combination of tanks and used \u003cem\u003epièces bourguignonnes\u003c\/em\u003e (228-liter Burgundy barrels). In the glass, the 2020 is textbook Corcelette: deep ruby-purple moving to magenta at the rim, with a complex nose of black raspberry, red and black cherry, Damson plum, damp violets, dried herbs, black pepper, and crushed stones. It is deeply flavored and medium-plus in body, with a persistent mineral\/floral finish and lots of focus—the juicy fruit is framed perfectly by freshness and a firm backbone of fine-grained tannin. Right now, the wine is in a youthful, “primary” phase and will benefit from 30+ minutes in a decanter, after which it starts to really sing at 60 degrees in a Burgundy glass. Meanwhile, it is going to really hit its stride in 3-5 years’ time, so do yourself a favor and grab more than one bottle today. Among other things, this will be the most versatile red wine in your entertaining arsenal, pairing beautifully with everything from skirt steak or burgers to \u003cem\u003ecoq au vin\u003c\/em\u003e and roast pork. It’s got everything I need and nothing I don’t—Cru Beaujolais at its best!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780129402934,"sku":"SOMM2204-HOPP20CORC-750","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/7d08ff315424675fb70270881f0ae18c.jpg?v=1686588808"},{"product_id":"somm2208-athev20morgon-750","title":"Anthony Thévenet, Morgon","description":"\u003cp\u003eLegends are made in Beaujolais, and I firmly believe Anthony Thévenet is about to be next. Ask any “Bojo” diehard and Anthony’s name will be whispered in the same hushed tones as genre-defining producers like Métras and Lapierre. Anthony’s 2020 Morgon is the perfect summation of why that is: This is next-level Cru Beaujolais, an epic bottle that pushes the region’s signature high-toned fruit into the stratosphere of Burgundian nuance.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLaden with wild red fruit tones, gorgeous florals, and seamless, melt-in-the-mouth textures, it pulls off every trick in the Beaujolais playbook by combining cookout-friendly joy and Michelin-tier seriousness. Cru bottlings this good typically disappear into cellars, but here’s a rare chance to experience some of the best Beaujolais has to offer. This will be downright profound in 1-2 years, but it’ll be a genuine challenge keeping your hands off it in the meantime!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eBONUS\u003c\/strong\u003e: \u003ca href=\"http:\/\/www.sommselect.com\/product\/detail\/SOMM2208-ATHEV20CUVJULIA-750\/\"\u003eClick here\u003c\/a\u003e to also secure 1-3 bottles of Thévenet’s glorious, old-vine “Cuvée Julia.” \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThere’s no official hierarchy of Beaujolais’ 10 crus, but any aficionado knows that Morgon lives in the uppermost tier. It’s here where the sometimes simple Gamay takes on plush, earthy depths that propel it to the top of every sommelier’s list. In fact, “Morgon” has come to be more than a place name; if a bottle is able to age and develop more complexity, Beaujolais winemakers say \u003cem\u003eil morgonne\u003c\/em\u003e (“it Morgons”). Anthony’s holdings here are focused on two \u003cem\u003elieux-dits\u003c\/em\u003e, Douby and Courcelette. Other producers bottle these legendary sites on their own (and charge a pretty penny), but Anthony happily blends them into one seamless cuvée. The site’s iron-rich sands and rocky granite perfectly complement one another, the sand providing high-toned lift and the granite a deep mineral core.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWho better to anoint the future legend of Beaujolais than the current legends themselves? Anthony cut his teeth working for the icons Jean Foillard and Georges Descombes. He now counts cult figures like Jean-Louis Dutraive and Yvon Métras among his admirers, and he’s gotten to this point by sheer determination and hard work. Anthony took over the family vineyards after his grandfather passed away, and immediately converted them to organic viticulture. He and his father, Guy, perform every farming task themselves, with just the help of a tiny tractor. Once in the cellar, Anthony employs the traditional Beaujolais technique of carbonic fermentation, putting whole bunches into cement vats and essentially walking away. The carbonic method amplifies the aromas and lightens the texture, while a three-week maceration with the stems adds spicy complexity and builds structure. Only a tiny dollop of sulfur is used at bottling, a security measure to ensure the wines’ soundness when traveling overseas.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eI suggest treating this as you would great light-bodied red. Serve it in a Burgundy stem slightly chilled to 55-60 degrees, and give it about a half-hour of air before really digging in. In the glass, a deep ruby core fades to a pink rim. The nose sucks you in with simultaneous charm and vigor, emitting boisterous crushed raspberry, strawberry, sweet cherry, and purple flowers alongside pink peppercorn and warm cinnamon spice. The palate is generous, soft, and open before a wash of mouthwatering acidity lifts the finish. Earthy underbrush and cherry pit fruit are in perfect balance now, and as the wine spends time in your cellar, the scales will tip into forest floor and mushroom tones. Stash plenty away for future enjoyment, but be sure to have a few bottles on hand for immediate pleasure, too!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780129435702,"sku":"SOMM2208-ATHEV20MORGON-750","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/bf8849dececb8132a5f01ac41d7b8ffe.jpg?v=1686588807"},{"product_id":"somm2208-athev20cuvjulia-750","title":"Anthony Thévenet, Morgon Côte du Py “Cuvée Julia”","description":"\u003cp\u003eAs a special bonus, we’ve got an absolutely minuscule amount of Anthony’s soulful “Cuvée Julia” from the prized Morgon \u003cem\u003elieu-dit\u003c\/em\u003e of “Côte du Py.” This is perhaps the most singular of the Thévenet lineup, made all the more special by the fact that 2020 is the final “old-vine” vintage we’ll ever see: The gnarled, 80-year-old trunks in this parcel have since been ripped out and replanted.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhile it’s made in the same semi-carbonic fashion as Anthony’s straight Morgon, it sees maturation in old 600-liter barrels, and is a step up in every respect—deeper, lusher, darker…a wine unabashedly built for the long haul. The fruit here leans more into black raspberry and black cherry, the spices warmer and more mouth-coating. Still, it sings with Cru Beaujolais’ signature freshness. It is, in short, one of the best Gamays on the planet, a treasure that will be entering its glorious peak in three years’ time.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780129697846,"sku":"SOMM2208-ATHEV20CUVJULIA-750","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/79527f3ac24ae82a4f90a01294e25757.jpg?v=1686588817"},{"product_id":"2022-daniel-bouland-corcelette-caillloux-morgon-vieilles-vignessomm2403-blnd22mrgclx-750","title":"2022 Daniel Bouland, \"Corcelette Caillloux\" Morgon Vieilles Vignes","description":"Daniel Bouland’s wines are among the most soulful, sought-after evocations of the Beaujolais cru of Morgon. He bottles three different single-vineyard Morgons which can go toe-to-toe with Pinots from the \u003cspan data-mce-fragment=\"1\"\u003eCôte de Nuits\u003c\/span\u003e for two to three times the price!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Domaine is known for a big-boned style of Morgon, but that should not be confused with “fat.” He farms around seven hectares of vineyards, including pieces of some of Morgon’s choicest single vineyards, or lieux-dits: “Corcelette,” “Bellevue,” and “Delys,” all of which boast vines exceeding 60 years of age. Soil structures obviously differ among these three, but a common thread is the heavily granitic subsoil that characterizes much of Morgon and makes its wines some of the most structured and mineral of all the Beaujolais crus.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42123178246198,"sku":"SOMM2403-BLND22MRGCLX-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022DanielBouland_CorceletteCailllouxMorgonVieillesVignes_MainImage-1800x1800.jpg?v=1715379718"},{"product_id":"2022-daniel-bouland-corcelette-sable-morgon-vieilles-vignessomm2403-blnd22mrgvv-750","title":"2022 Daniel Bouland, \"Corcelette Sable\" Morgon Vieilles Vignes","description":"Daniel Bouland’s wines are among the most soulful, sought-after evocations of the Beaujolais cru of Morgon. He bottles three different single-vineyard Morgons which can go toe-to-toe with Pinots from the \u003cspan data-mce-fragment=\"1\"\u003eCôte de Nuits\u003c\/span\u003e for two to three times the price!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Domaine is known for a big-boned style of Morgon, but that should not be confused with “fat.” He farms around seven hectares of vineyards, including pieces of some of Morgon’s choicest single vineyards, or lieux-dits: “Corcelette,” “Bellevue,” and “Delys,” all of which boast vines exceeding 60 years of age. Soil structures obviously differ among these three, but a common thread is the heavily granitic subsoil that characterizes much of Morgon and makes its wines some of the most structured and mineral of all the Beaujolais crus.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42123187945526,"sku":"SOMM2403-BLND22MRGVV-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022DanielBouland_CorceletteSableMorgonVieillesVignes_MainImage-1800x1800.jpg?v=1715381218"},{"product_id":"2022-daniel-bouland-morgon-vieilles-vignes-1926-delyssomm2403-blnd22mrgdly-750","title":"2022 Daniel Bouland, Morgon Vieilles Vignes \"1926 Delys\"","description":"\u003cp data-mce-fragment=\"1\"\u003eOverall, Bouland is known for a big-boned style of Morgon, but that should not be confused with “fat.” He farms around seven hectares of vineyards, including pieces of some of Morgon’s choicest single vineyards, or lieux-dits: “Corcelette,” “Bellevue,” and “Delys,” all of which boast vines exceeding 60 years of age. Soil structures obviously differ among these three, but a common thread is the heavily granitic subsoil that characterizes much of Morgon and makes its wines some of the most structured and mineral of all the Beaujolais crus. The “Delys” lieu-dit is home to Bouland’s oldest vines, planted in silty-clay loam (“sable”) over granite.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBouland’s production techniques are straightforward: fermentations are inoculated using only ambient yeasts, and the grape bunches are left intact (no destemming). Aging is carried out in large, used French oak casks and the wines are bottled with minimal fining and filtration.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the glass, Bouland’s 2022 Morgon “Delys” shows an opaque, dark ruby core with purple reflections throughout. The intense aromatics are a high-powered mix of sweet and savory: ripe blackberry, black plum, and black raspberry mingle with hints of tobacco, wild flowers, lavender, anise, dried herbs, and crushed black rocks. It is mouth-coating, luscious even, but with a structured backbone and freshness I rarely find in ’15-vintage Cru Beaujolais: You can safely lay this wine down for a long slumber, with an expectation of peak drinking between 2026 - 2032. If opening a bottle tonight, which is highly recommended, a quick half-hour decant should do the trick before service in Burgundy stems at 60-65 degrees. And while I always hesitate to call Beaujolais ‘Burgundy-like’—because it is Burgundy—this wine easily rivals the pleasure brought by Côte de Nuits Pinot Noirs costing twice as much. There’s enough dark, savory mineral power here to put this alongside a pot of beef bourguignon, always one of our go-tos when great red Burgundy is on the table. Don’t miss this one: Bouland is it for Cru Beaujolais!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42123190239286,"sku":"SOMM2403-BLND22MRGDLY-750","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022DanielBouland_MorgonVieillesVignes1926Delys_MainImage-1800x1800.jpg?v=1715954377"},{"product_id":"somm2409-gd20morgon-750","title":"2020 Georges Descombes, Morgon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGeorges Descombes is considered one of the undisputed masters of Cru Beaujolais, and his 2020 Morgon is a beautiful testament to why. Where most 2020 Beaujolais we’ve tasted is brawny and inky, Descombes’ captures the aspects we most prize in the category: complexity, purity, and ethereal lift. It’s just the latest in Georges' long career of consistently stunning wines. Indeed, Descombes is one of the very reasons Cru Beaujolais features on every Michelin-starred wine list and in most serious collectors’ cellars. He’s also one of the pioneers and great practitioners of natural winemaking, crafting stunning bottles from organic fruit and an absolute minimum of cellar intervention. Only his fellow Beaujolais legends come close to capturing the kaleidoscopic brilliance latent in the region’s granite slopes. And for all the ageability and soul stirring profundity contained within, at less than $40, a bottle of Descombes Morgon is packed to bursting with value. Whether you’re into natural wine or just plain old great wine, you don’t want to miss this!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo Beaujolais diehards, Descombes is known as the unofficial fifth member of the region’s famed “Gang of Four.” These four producers–Marcel Lapierre, Guy Breton, Jules Thevenet, and Jean Foillard–pushed back in the 80s against the then-rampant synthetic vineyard and cellar treatments. They rid their vineyards of fertilizers and herbicides, transitioned to spontaneous fermentations, and focused on careful elevage rather than quick vintage-to-vintage turnaround. They were, in many senses, the first natural winemakers, and they laid the groundwork for hundreds of producers now making wine in a similar fashion. Only a few years after the Gang of Four’s wines were first produced, Georges Descombes became the fifth adopter of their revolutionary techniques and immediately became their close collaborator. The five producers fought for years for their special terroir and traditions. Slowly, their wines gained global recognition as sharp contrasts with the Nouveau the region was famous for, and by the turn of the millennium, Cru Beaujolais was a hot ticket item amongst sommeliers and store owners.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLike his Gang of Four compatriots, Descombes calls the cru of Morgon home. If Gamay had a Vosne-Romanée, Morgon would be it. Where crus like Regnié are more brightly fruited, Brouilly more powerful, none are as balanced and polished as Morgon. Here, granite and schist soils commingle in a wide valley, where sunlight can fully penetrate grape canopies throughout the growing season. Cooling winds blow in off the Mediterranean to the south, retaining freshness. The best growers get ripe but balanced fruit with more mineral depth than Gamay is typically thought capable of. About half of Descombes’ vines are in Morgon, and for this bottling, he uses fruit from his “young” vines under 50 years old. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDescombes makes his wines the same way as all the best producers in Beaujolais. That is, he makes them simply. Whole clusters are placed into a fermenter, the fermenter is sealed up, and Georges waits. Inside the vat, the fruit goes through a semi-carbonic maceration, developing high-toned floral notes, generous texture, and stemmy spice. The fruit is pressed then aged in neutral barrels for over a year. The results are stunning. Definitely break out the Burgundy bowls for this one so you can fully appreciate the kaleidoscope of aromas. Brilliant red cherry, rose petal, crushed raspberry, orange rind, cedar, tobacco, black pepper, and a hint of smoke lead the nose. The palate is soft and generous, not a hard edge in sight, struck through with such refreshing acidity you’ll have to restrain yourself from chugging the glass. It’s a perfect balance of complexity and sheer unadulterated deliciousness, and a bottle of great Beaujolais like this tends to disappear far more quickly than you expect. So be sure to stock up!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43029430861878,"sku":"SOMM2409-GD20MORGON-750","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020GeorgesDescombes_Morgon_MainImage-1800x1800.jpg?v=1725909777"},{"product_id":"2023-jean-marc-burgaud-morgon-c-te-du-pysomm2412-bgd23mrgpy-750","title":"2023 Jean-Marc Burgaud, Morgon \"Côte du Py\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJean-Marc Burgaud’s Morgon “Côte du Py” begs the question, just what makes a wine a true \u003c\/span\u003e\u003cspan\u003egrand vin\u003c\/span\u003e\u003cspan\u003e? Surely it has to come from great terroir. It has to be soulful and complex, crafted by a devoted vigneron with an unwavering attention to detail. And it has to be able to go the distance in the cellar. But does it need to say “Grand Cru” on the label? Must it require years of patience before we can appreciate it? Does it have to demand a triple-digit price tag? Burgaud’s “Côte du Py” answers all these questions with a resounding “no!” This is stunning, head-spinningly delicious Beaujolais that sings with red-fruited, floral pleasure and serious granitic seriousness in equal measure. It’s utterly delicious now, the sort of effortlessly complex red that’s right for any moment. But it’ll also greatly reward a decade-plus in your cellar. In short, it’s everything that’s great about Beaujolais in one bottle, ready to go neck-and-neck with top-notch cuvées from anywhere else in France, and it comes in at well under $50. You’ll want this on your holiday table this year and for many years to come, so stock up!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBONUS: Burgaud’s California importer has tiny amounts of magnums from the previous 2022 vintage still available, and the pricing (just $80!) is fantastic. Click \u003ca title=\"Burgaud Morgon 2022 Magnums\" href=\"https:\/\/sommselect.com\/products\/2022-jean-marc-burgaud-morgon-c-te-du-py-magnum-1-5-litersomm2412-bgd22mrgpy-1500\"\u003eHERE\u003c\/a\u003e to grab some before they’re gone!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJean-Marc Burgaud stands with the best of Beaujolais, even the legendary “Gang of Four.” A native son of the region, he began making wine under his own name in 1989. He started with just three hectares and has since added an additional fifteen. While Jean-Marc has holdings in Regnie and the village Lantignié, he considers the cru Morgon his true viticultural home. Jean-Marc works in the classic Beaujolais way, which is to say entirely organic in the vineyard and with minimal intervention in the cellar. He never de-stems, and fermentations proceed with indigenous yeasts, followed by aging in larger wood. Like fellow Morgon stars Lapierre and Foillard, Jean-Marc makes natural wine with added drinkability and soul thanks to the hands-off methods. But the wines are first and foremost clean and classic, full of deliciously ripe fruit and fresh structure. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf there’s one vineyard to know in Morgon–indeed, perhaps in all of Beaujolais–it’s Côte du Py. This large hill sits at the center of the cru, an ancient volcano pushed up in the center of the region, bringing with it multiple different soil types. There’s granite here, as there is in much of Beujolais, but also blue schist and the distinct \u003c\/span\u003e\u003cspan\u003eroche pourrie\u003c\/span\u003e\u003cspan\u003e, a uniquely friable type of volcanic schist. Côte du Py is something like Beaujolais’ answer to a great Côte de Nuit Premier Cru, a site where wines take on an added layer of sultry depth and tannic structure, a dark-fruited and more serious profile that makes for fantastic aging curves. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs mentioned, Burgaud ferments his Côte du Py as whole clusters in large wooden vats, allowing semi-carbonic maceration to take place. It’s pressed after about two weeks of maceration, then aged for a year in a mix of 500-liter casks and barriques. In an ideal setting, we’d all treat Jean-Marc Burgaud’s “Côte du Py” as we would great Burgundy, poured into large glasses, served just above cellar temp, perhaps with a little decant. But it’s also so forthrightly delightful, you’d be forgiven for just popping and pouring into an all-purpose glass and drinking it on a weeknight. It pours a limpid ruby, the nose a rush of red and black – crushed red cherries, black raspberry, raspberry liqueur, rose petals, cedar, black pepper, iron, smoke, and granite tones. On the palate it’s medium-full, turning towards the succulent fruit, with a near-perfect zip of refreshing acidity and maybe just a touch more tannin than we typically see in cru Beaujolais. All the better for the future; should you be able to hang onto this wine for long enough, it’ll turn downright Burgundian, showing more warm spices and succulent fruit. You won’t be able to keep your hands off it for long though, so best to load up!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43259745632310,"sku":"SOMM2412-BGD23MRGPY-750","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023Jean-MarcBurgaud_MorgonCoteduPy_MainImage-1800x1800.jpg?v=1732226037"},{"product_id":"2022-jean-marc-burgaud-morgon-c-te-du-py-magnum-1-5-litersomm2412-bgd22mrgpy-1500","title":"2022 Jean-Marc Burgaud, Morgon \"Côte du Py\" Magnum (1.5 Liter)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJean-Marc Burgaud’s Morgon “Côte du Py” begs the question, just what makes a wine a true \u003c\/span\u003e\u003cspan\u003egrand vin\u003c\/span\u003e\u003cspan\u003e? Surely it has to come from great terroir. It has to be soulful and complex, crafted by a devoted vigneron with an unwavering attention to detail. And it has to be able to go the distance in the cellar. But does it need to say “Grand Cru” on the label? Must it require years of patience before we can appreciate it? Does it have to demand a triple-digit price tag? Burgaud’s “Côte du Py” answers all these questions with a resounding “no!” This is stunning, head-spinningly delicious Beaujolais that sings with red-fruited, floral pleasure and serious granitic seriousness in equal measure. It’s utterly delicious now, the sort of effortlessly complex red that’s right for any moment. But it’ll also greatly reward a decade-plus in your cellar. In short, it’s everything that’s great about Beaujolais in one bottle, ready to go neck-and-neck with top-notch cuvées from anywhere else in France, and it comes in at well under $50. You’ll want this on your holiday table this year and for many years to come, so stock up!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJean-Marc Burgaud stands with the best of Beaujolais, even the legendary “Gang of Four.” A native son of the region, he began making wine under his own name in 1989. He started with just three hectares and has since added an additional fifteen. While Jean-Marc has holdings in Regnie and the village Lantignié, he considers the cru Morgon his true viticultural home. Jean-Marc works in the classic Beaujolais way, which is to say entirely organic in the vineyard and with minimal intervention in the cellar. He never de-stems, and fermentations proceed with indigenous yeasts, followed by aging in larger wood. Like fellow Morgon stars Lapierre and Foillard, Jean-Marc makes natural wine with added drinkability and soul thanks to the hands-off methods. But the wines are first and foremost clean and classic, full of deliciously ripe fruit and fresh structure. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf there’s one vineyard to know in Morgon–indeed, perhaps in all of Beaujolais–it’s Côte du Py. This large hill sits at the center of the cru, an ancient volcano pushed up in the center of the region, bringing with it multiple different soil types. There’s granite here, as there is in much of Beujolais, but also blue schist and the distinct \u003c\/span\u003e\u003cspan\u003eroche pourrie\u003c\/span\u003e\u003cspan\u003e, a uniquely friable type of volcanic schist. Côte du Py is something like Beaujolais’ answer to a great Côte de Nuit Premier Cru, a site where wines take on an added layer of sultry depth and tannic structure, a dark-fruited and more serious profile that makes for fantastic aging curves. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs mentioned, Burgaud ferments his Côte du Py as whole clusters in large wooden vats, allowing semi-carbonic maceration to take place. It’s pressed after about two weeks of maceration, then aged for a year in a mix of 500-liter casks and barriques. In an ideal setting, we’d all treat Jean-Marc Burgaud’s “Côte du Py” as we would great Burgundy, poured into large glasses, served just above cellar temp, perhaps with a little decant. But it’s also so forthrightly delightful, you’d be forgiven for just popping and pouring into an all-purpose glass and drinking it on a weeknight. It pours a limpid ruby, the nose a rush of red and black – crushed red cherries, black raspberry, raspberry liqueur, rose petals, cedar, black pepper, iron, smoke, and granite tones. On the palate it’s medium-full, turning towards the succulent fruit, with a near-perfect zip of refreshing acidity and maybe just a touch more tannin than we typically see in cru Beaujolais. All the better for the future; should you be able to hang onto this wine for long enough, it’ll turn downright Burgundian, showing more warm spices and succulent fruit. You won’t be able to keep your hands off it for long though, so best to load up!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43259748778038,"sku":"SOMM2412-BGD22MRGPY-1500","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022Jean-MarcBurgaud_MorgonCoteduPyMagnum1.5l_MainImage-1800x1800.jpg?v=1732567034"},{"product_id":"2020-domaine-de-la-madone-beaujolais-villages-le-p-rr-onsomm2412-mdn20beajlp-750","title":"2020 Domaine de la Madone, Beaujolais Villages \"Le Perréon - Bio\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCru Beaujolais has been trumpeted as one of the best values in the world of small production, terroir forward wines for many years now. And it is still true, though you have to grade things on a curve: Cru Beaujolais is more expensive than a decade ago for sure, but compared to other world class wines it’s still affordable. All that said, when I stumbled upon today’s discovery I got super excited–all the silky fruit, granitic minerality, and floral fun of a top tier Fleurie, but from an overlooked terroir outside the “Cru” designation. So you get some exceptionally sublime Beaujolais at a price that harkens back to the early 2000s. All the details on why this wine is such a crazy good deal are below, but believe me, you will want to stock up!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sleepy hamlet of Le Perréon lies just a mile or two south of where the famous ten “Cru” villages of Beaujolais begin, but it is not just geographically close, it is geologically very, very close too. The best parcels of vines grow on very steep slopes that are between 1500 and 2000 feet above sea level, and the subsoil here is almost pure decomposed pink granite. Sound familiar? Bojo geeks like myself will immediately think of Fleurie, where the best wines are also grown on steep slopes of decomposed pink granite. This distinct combination of factors results in wines that are supremely elegant; full of flowers and sappy red fruits but also containing more structure and depth than most of the other Beaujolais Crus–only Moulin-a-Vent and sometimes Morgon are longer lived.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOliver and Bruno Berard know the special value of the Le Perréon terroir better than almost anyone. As proprietors and winemakers at Domaine de la Madone they tap into many generations of knowledge and tradition when farming their old vines of Gamay. And I do mean “old,” most are between 40 and 60 years old, and some are over 100. From these precious, ancient plants they craft wines that are labeled “Beaujolais-Villages” but can go toe to toe with the best, and most famous, bottles of Fleurie. Indeed, the name of their domaine, “Madone,” shares a name with the most famous, hilltop parcel of vines in Fleurie. It’s probably a coincidence (Madone is French for Madonna), but a happy one nonetheless!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Berard clan only makes a few cuvées, but today’s “Bio” represents the heart of their old vine parcels at high elevations, and it is the vines that have been certified organic for many years now (today the entire estate is practicing organic). Everything is done by hand–the vineyards are way too steep for tractors! Winemaking is simple, straightforward, and follows the tradition of many generations. The fruit is partially destemmed and fermented with native yeasts in cement and steel tanks, and aged in the same tanks before bottling with minimal filtration. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith a little over four years of bottle age now, the 2020 “Le Perréon” is in perfect form, though given its terroir pedigree it will certainly improve for another three to five years or more. Give it a quick decant and serve on the cool side of cellar temperature in a Burgundy bowl and you’ll be treated to a rush of wild raspberries, black currants, cherry blossoms, dried rose petals, black tea, damp earth, and tell-tale granitic minerality. The palate is silky and soft, but with plenty of snappy acidity on the finish to keep it refreshing, and the complexity (especially given the price) is outstanding. Serve with anything you’d like, from smashburgers to seared salmon to Pernil (Puerto Rican roast pork shoulder)! \u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43330156429366,"sku":"SOMM2412-MDN20BEAJLP-750","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2020DomainedelaMadone_BeaujolaisVillagesLePerreon_MainImage-1800x1800.jpg?v=1734387766"},{"product_id":"2023-domaine-les-gryph-es-moulin-a-vent-en-moriersomm2501-gryp23mlvnt-750","title":"2023 Domaine Les Gryphées, Moulin-a-Vent \"En Morier\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMany decades before “Morgon,” “Fleurie,” and “Brouilly” became household names among young sommeliers at the best restaurants across the country, there was one undisputed champion of Cru Beaujolais: Moulin-à-Vent. Indeed, if you could time travel to Paris just before the onset of WWII, you would see that these wines used to command the same prices as top \u003c\/span\u003e\u003cspan\u003evillages\u003c\/span\u003e\u003cspan\u003e Burgundy like Volnay and Vosne-Romanée. Why? Because this Cru village has a little secret in its soil—which we’ll explain in detail below—which adds a richness and a structure that is singular among the region and lends extraordinarily long life to these wines. Small wonder that the French nicknamed Moulin-à-Vent “The Lord of Beaujolais Wines.” And when you farm old vines with purpose, and use old-school “Burgundian” winemaking techniques, like the talented team at “Les Gryphées,” you end up with a stunningly complex, built-for-the-cellar beauty that easily rivals much more expensive cousins to the north in the Côte d’Or. This is a seriously great bottle of red, for a remarkably unserious price. Stock up!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeaujolais, by and large, is country wine, made for early consumption in bars and cafés in nearby Lyon or faraway Paris. As such, there are very few “proper” \u003c\/span\u003e\u003cspan\u003echâteaux\u003c\/span\u003e\u003cspan\u003e in the region, but tellingly, the few that do exist are located in and around the vines of Moulin-à-Vent. Named for the eponymous 15th century windmill that sits majestically atop the highest hill in the appellation, Moulin-à-Vent has actually only been called such since the AOC classification of 1936. For centuries prior, the wines were known by the name of the commune where they grew (much like the rest of Beaujolais, and France in general), which is “Romanèche-Thorins.” Though historic-sounding, it’s pretty clear that the name change was a good idea, and logical too, since the vineyards of this appellation actually cross the border into a neighboring commune, Chénas, which is a Cru in its own right. The other Cru that borders Moulin-à-Vent is Fleurie, now considered the “darling” of wine critics and sommeliers all over the globe, while the majestic, beautiful old “Windmill” is somewhat inexplicably overlooked. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt is definitively NOT overlooked at Domaine Les Gryphées however. Here the father-son team of Pierre and Guillaume Durdilly farm about 35 acres of vineyards in Fleurie, Juliénas, Morgon, and Moulin-à-Vent, where the estate is headquartered. The name “Les Gryphées” is derived  from the ancient marine fossils (\u003c\/span\u003e\u003cspan\u003egryphées\u003c\/span\u003e\u003cspan\u003e) found in some of their vineyards, where the family first started crafting estate-bottled wines in the 1970s. What stands out about these wines is their incredible detail and purity—these truly are wines that are “grown” rather than made, with fermentations carried out in stainless steel or cement and aging done in large, neutral oak \u003c\/span\u003e\u003cspan\u003efoudre\u003c\/span\u003e\u003cspan\u003e barrels. It’s really all about viticulture for these guys, who plant beneficial herbs between the vine rows to combat erosion and pests and eschew chemical treatments in favor of organic ones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA fine-tuned, high-toned, wildly aromatic expression of Gamay grown on granite. It shines a bright ruby-garnet in the glass, with aromas reminiscent of a basket-full of woodland berries: black and red raspberries, sour cherry, currants, damp violets, pekoe tea, underbrush, and crushed rocks. It is medium-bodied, with a silken elegance not always found in the ripe, chunky recent vintages of Cru Beaujolais; the balance and perfume are impeccable, and the combination of refinement and refreshment is as good as it gets! Decant this 30 minutes before serving in Burgundy stems at 55-60 degrees and try your best to take your time with it. \u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43376528097334,"sku":"SOMM2501-GRYP23MLVNT-750","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2023DomaineLesGryphees_Moulin-a-VentEnMorier_MainImage-1800x1800.jpg?v=1735663576"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/Morgon_Beaujolais.jpg?v=1776819890","url":"https:\/\/sommselect.com\/collections\/morgon-gamay-wine-collection.oembed","provider":"SommSelect","version":"1.0","type":"link"}