COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Gamay
PRODUCER
Domaine Famille Morin
REGION
Beaujolais
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Famille Morin was founded in 1926 in Javernand, on the heights of Chiroubles. Today, it is tended by the fourth and fifth generations of the family: Eric, Pauline, and their son Théo Morin. Théo returned to run the family estate in 2022 after completing oenological studies in Beaune and working with top Burgundy domains, notably Domaine Heitz-Lochardet in Chassagne-Montrachet. This Burgundian sensibility reflects in the precision of their winemaking. Chiroubles is the highest and coolest of the ten Beaujolais Crus. This Vieilles Vignes bottling derives its unique energy from 98-year-old vines planted on steep pink granite slopes. The combination of extreme altitude, ancient vine depth, and cool, wind-swept exposure results in a red wine of unparalleled racy mineral precision.
ALCOHOL
12.5%
AVG. PRICE
€22
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The 2023 vintage is the estate's very first officially certified organic release, following a three-year conversion process.
Fact 02
The wine is sourced from 98-year-old vines originally planted around 1925 on punishing slopes of up to 50% incline.
Fact 03
The estate uses eco-packaging, replacing traditional metal or plastic capsules with a natural wax dip and using lighter glass bottles.
FOOD PAIRING
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WINE MAKING PROCESS
The 2023 vintage marks a historic milestone as the first to carry the official Agriculture Biologique (AB) organic certification. Sourced from steep slopes ranging up to 50% incline, the grapes are harvested entirely by hand. Vinification involves 12 days of low-temperature maceration of 100% whole bunches to maximize fruit aromatics and soft tannin extraction. Fermentation is carried out exclusively with naturally occurring indigenous yeasts. The wine is aged for 12 months in a combination of old, neutral French oak barrels and large wooden foudres to prevent aggressive wood-tannin extraction. The estate also employs eco-packaging, using lighter glass bottles, recycled paper labels, organic natural corks, and a natural wax dip instead of capsules.
