Chateau des Jacques Morgon 2013
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Spirits
Wine & -
Parker
Robert
Product Details
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Somm Note
Winemaker Notes
A perfect partner for charcuterie, Italian foods and red and white meats.
Professional Ratings
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Wine & Spirits
Bright and lively, this wine’s pretty raspberry fruit is edged in granitic tannins, sustaining its brightness and length over those tannins’ formidable intensity. It’s blended from estate parcels in the Côte du Py, Les Pierres, Bellevue and Roche Noire, the fruit destemmed, fermented without added yeast, and aged in used oak barrels. This will benefit from several years of bottle age.
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Robert Parker's Wine Advocate
The 2013 Morgon has a bright and "perky" nose: Morello cherry and cranberry leaf scents racing from the glass, all nicely defined and exuberant. The palate is medium-bodied with juicy, ripe red cherry and boysenberry fruit, very fleshy and supply in the mouth, almost a "playful" Morgon that slips down the throat a treat. Not an intellectual Morgon, but one that is very well crafted.
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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.