About this wine
The domaine's entry-level Morgon, blended from several granite-based parcels in Villié-Morgon including the climats of Douby and Corcelette. Vinified 100% whole-cluster via semi-carbonic maceration with indigenous yeasts, aged in older barrels and concrete, then bottled unfined and unfiltered with minimal sulfites. The lightest of Thevenet's Morgon bottlings, but still carries the cru's signature violet and licorice notes over vibrant red fruit.
A friendly, juicy introduction to Cru Beaujolais and natural winemaking.
Sommelier's Note
"The most approachable expression of Thevenet's Morgon — proof that natural wine can simply be pure, joyful drinking."
Food Pairings
Versatile with grilled chicken, charcuterie, and mushroom dishes. Best served slightly chilled (14-15°C) to highlight its freshness.
When to drink it
Casual weeknight dinners and bistro-style gatherings with friends.
Specs
- Grape Varieties
- Gamay
- Style
- Red
- Price Range
- $22-28
Terroir & Winemaking
Blend of granite-based parcels in the Douby and Corcelette climats of Villié-Morgon. 100% whole-cluster, semi-carbonic maceration with indigenous yeasts in concrete vats; aged in older wood; unfined and unfiltered; only minimal sulfites added at bottling.
Frequently Asked Questions
- What grape is Anthony Thevenet's Morgon made from?
- It is 100% Gamay, sourced from granite-based parcels including the Douby and Corcelette climats in Villié-Morgon.
- Is this Morgon a natural wine?
- Yes. It's fermented with indigenous yeasts via whole-cluster semi-carbonic maceration and bottled unfined and unfiltered with minimal sulfites added only at bottling.
- Should this wine be decanted?
- Decanting isn't necessary; it drinks beautifully on release with just a light chill.
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Talk to the SommelierMore wines from this producer
モルゴン・ヴィエイユ・ヴィーニュ
Morgon Vieilles Vignes
RedGamay
Sourced from two old-vine parcels in Villié-Morgon — one planted in 1935 and another in 1865 (pre-phylloxera) — grown on pure granite bedrock and granite sand. A bold, layered wine balancing red, blue, and black fruit with floral and savory notes, aged in large old 600-liter barrels and bottled unfined and unfiltered.
モルゴン・コート・デュ・ピィ キュヴェ・ジュリア
Morgon Côte du Py Cuvée Julia
RedGamay
Sourced from a single one-hectare plot planted in 1935 on the legendary Côte du Py — Morgon's most celebrated site — where blue volcanic schist and manganese-rich soils give the wine intense mineral depth. Fermented 100% whole-cluster and aged in neutral oak, it opens with forest fruit, violet, dark chocolate and spice, leading to a juicy yet layered palate of black cherry and blackberry with a fine, long finish.
モルゴン キュヴェ・サンテネール
Morgon Cuvée Centenaire
RedGamay
The domaine's rarest bottling, from vines believed to be roughly 150 years old, yielding only around 1,200 bottles per vintage. Aged in used 500-liter demi-muids, it offers a complex bouquet of red fruit, fresh fig, and pine needle with earthy nuances; the palate is tight at first, opening into a fine lattice of tannins with spice, marmalade, and blood orange lingering on the finish. Rated 95 points by Neal Martin of Vinous for the 2022 vintage.
シェナス
Chénas
RedGamay
Added to the range in 2017 from rented parcels in Chénas — the smallest of the ten Beaujolais crus — on granite and schist soils, immediately converted to organic farming. Made from the domaine's younger Chénas vines (the oldest vines go into the Vieilles Vignes bottling). Bright red fruit and subtle florals with a silky texture, carrying the cru's characteristic licorice and violet notes.
シェナス・ヴィエイユ・ヴィーニュ
Chénas Vieilles Vignes
RedGamay
From two ancient parcels in Chénas planted in 1935 and 1865 (the latter pre-phylloxera), on deep pink granite sand and gravel soils. Intense aromas of blueberry and violet lead to a palate of red fruit, white pepper, and sage, with notable depth and a long finish — a showcase of what old-vine Gamay from this small cru can achieve.
ボジョレー・ヴィラージュ
Beaujolais-Villages
RedGamay
A blend of three small parcels totaling just 0.7 hectares in Lancié. Aged six months in neutral oak demi-muids, fermented with indigenous yeasts and no correction, then bottled unfined and unfiltered with minimal sulfites — fresh, juicy, and effortlessly drinkable. The most accessible entry point into Anthony Thevenet's range.