Chateau des Jacques Morgon 2012
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Blend: 100% Gamay
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Wine Enthusiast
Chateau des Jacques, owned by Burgundy producer Louis Jadot, makes serious wines, such as this Morgon. It’s powerful and rich, full of solid black cherry flavors and a strongly mineral structure from granite soil. It's a complex wine that needs to age, so drink from 2017. Cellar Selection.
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Wilfred Wong of Wine.com
Built for anyone who loves wine, the 2012 Château des Jacques Morgan is a substantial cru Beaujolais; expansive and long and most satisfying, a super alternative to Pinot Noir in this price range. Beautiful majestic magenta color; fresh, fruity and attractive in the nose, fine depth and definition; medium bodied, zippy and fine on the palate; dry, excellent acidity, well balanced; zingy red fruit flavors, some dried herb and maybe sage in the flavors; medium finish, zesty aftertaste. (Tasted: September 24, 2015, San Francisco, CA)
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Robert Parker's Wine Advocate
The 2012 Morgon is raised in one and two-year-old oak barrels for 10 months. On the nose, it has slightly blacker fruit than the Fleurie, with a subtle marine influence developing in the glass. The palate is medium-bodied with a lithe and tensile entry. The acidity is nicely judged and there is a gentle grip on the pastille-like finish. Drink now-2021.
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Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.