Vineyard: 4 hectares, of which half a hectare is under conversion to organic vinegrowing. In the heart of the Morgon appellation area, incuding the vineyards of La Roche Pilee, the bottom of La Cote du Py, and Les Grand Cras.
Orientation: South facing with a slight slope.
Soil: "Decomposed granite and crumbly schist referred to regionally as "rotten rock"
Viticulture: 60 yr old vines with very low yields. Extensive pruning to further limit the yield. All bunches picked by hand and then very carefully sorted to retain only the fully ripened whole bunches.
Vinification: Semi carbonic maceration for up to 10 days. Each terroir is vinified separately.
Aging: Aged in vats on the lees
Production: 1,000 cases
Publication: View from the Cellar – John Gilman
Michel Guignier’s old vine bottling of Morgon is gorgeous in 2016. This is a blend of parcels in three prime vineyards in Morgon, including Co^te du Py, la Roche Pile´e and les Grands Cras (on the Brouilly border in the southern end of the commune), all of which were spared the hail damage that affected vineyards in the northern half of Morgon in the summer of 2016. The wine offers up a sappy and very vibrant nose of red and black cherries, dark soil tones, a nice touch of raw cocoa, gentle smokiness, hints of thyme and incipient notes of roasted pigeon. On the palate the wine is pure, full and classically proportioned, with an excellent core of fruit, superb transparency, ripe, well-integrated tannins and a long, tangy and youthful finish. This needs a few years in the cellar to really blossom, but it is so nicely balanced out of the blocks that it is already quite easy to drink. 2019-2045.
Publication: Other Press
Rating: 91 (W&S)
Guignier farms ten acres of 60-year-old vines for this wine, including blocks on granite and schist. He ages this wine in cement vats with minimal sulfur, so it’s not surprising that his Morgon comes across as a “natural” Beaujolais, granitic in its earthiness and refreshing acidity. It’s bright enough to balance the notes of meatiness and volatility, while stem spice in the tannins firms up the cool, raspberry-scented fruit. Decant it for roast squab or other dark-meated game birds. - W&S