Louis Latour Morgon 2023 is a red Beaujolais cru made from 100% Gamay, originating from Morgon. This appellation is known for wines that are firmer and darker in color than many other Beaujolais crus, primarily due to the local soil with weathered schist, sand, and slate. In this 2023 vintage, dark forest fruit, black cherry, clove, and fresh tension come together in a round, juicy style with remarkable length.
Morgon is located in Beaujolais and gives Gamay a more serious, firm character than many lighter wines from the region.
• Location / Origin: The Morgon appellation is entirely located around Villié-Morgon. This origin is one of the well-known Beaujolais crus and is renowned within the region for darker, more powerful Gamay.
• Soil: The soil consists of pink schistose granite, with a relatively high amount of sand and slate due to the weathering of local schist layers. This gives Morgon more firmness, color, and structure than many other crus.
• Vineyard: The vines are on average 30 years old. This age helps the wine achieve more concentration and depth, without losing the fresh character of Gamay.
• Harvest & Yield: The grapes are harvested by hand, and the average yield is around 50 hl per hectare. This is consistent with a wine in which ripe fruit, freshness, and structure must remain in balance.
This red Beaujolais is made entirely from Gamay.
• 100% Gamay – Morgon: Gamay gives this wine its juicy fruit, fresh acidity, and supple tannins. In Morgon, the grape gains more depth, darker fruit, and extra grip due to the schistose soil.
The vinification is classic for a fruit-rich but structured Gamay from Beaujolais.
• Fermentation: The wine ferments traditionally in open vats and undergoes full malolactic conversion. This makes the acids rounder and gives the wine a softer, more accessible structure.
• Aging: The wine ages for 8–10 months in stainless steel tanks. This keeps the focus on pure fruit, freshness, and the character of Morgon, without oak influence.
• Aging potential: Louis Latour Morgon 2023 can be stored for 5–7 years. With bottle aging, the dark fruit can further develop towards more spiciness and a softer structure.
