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Chateau de Pizay Morgon 2013


Light, fresh and delicious. Racy acid and good savoury notes.

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An old property that dates back to the middle ages and there is a very strong Roman influence in the buildings. The vineyards are 40 hectare of old, organically farmed grapes. Fermentation is in cement tanks and about 25% of the wine sees barrique or foudre aging.

Made from 45 year old bush vines which produce tiny crops. The grapes go through the traditional carbonic maceration method and then one quarter is aged in barrels of varying size. The wine is generous of flavour with a light and racy palate. Red and black fruits are evident with plenty of rose petal and floral notes. Hints of more savoury spice and earth can be found at the edges. I’d drink this wine with now with rabbit.

Beaujolais – Most famous for aromatic, light of body, high acid reds that are made from the Gamay variety. There is a Burgundian sensibility on Rhone soil types which makes for an interesting style. The quality wines are refreshingly tart with aromatic complexity and enough fruit weight to balance out the tartness. They can age but often it is not required. The best wines are found in the 10 Crus of the region with the less appellations being akin to an ocean in more ways than one.  Whites from Chardonnay are available but hard to find.

Morgon – This is the closest to Moulin-a-Vent in terms of weight and structure, and it can age nearly as well. It has a firm minerality, thanks chiefly to its granitic soils, and a fruit profile that shades towards orange.

Gamay – Grown in the French regions of Beaujolais and Loire Valley. It is early budding, high cropping, aromatic and high acid. It was outlawed from Burgundy by Duke Philippe the Bold for being disloyal but has no doubt made up for that with honourable service. The best wines from Gamay can be Burgundian in flavour and well worth seeking out. Often they are exceptionally good value too.

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