As an appellation, Morgon is considered by many to be the most ‘noble’ of those from the Beaujolais region. What is more, a great Beaujolais with structure and length is said to “morgonne”. This celebrated Cru is the fruit of two factors: the Gamay grape variety (a black-skinned berry with white juice) and the very specific soil made up of decomposed granite and crumbly schist, called here “rotten rock”, that it grows in. With its deep red robe, this wine is structured with great aromatic complexity that includes ripe red fruit tending towards the ‘jammy’.
Michel Guignier is a fourth generation vigneron in Villié Morgon, in the heart of the AOC Morgon appellation in Beaujolais. Guignier follows a traditional vinification “à la Beaujolaise” with no de-stemming and with only indigenous yeasts used for the fermentation. In keeping with his biodynamic practices, Michel prepares huge mounds of compost each year from cow droppings and includes the must of last year’s vintage.
Guignier’s wines display that transparent, ethereal, soil-driven quality that makes naturally-made, top Beaujolais so unique and joyful to drink.