Michael Guignier is a fourth generation winemaker in Morgon. Heavily influenced by Jules Chauvet and the Beaujolais “gang of four,” he farms organically, only uses indigenous yeast and very little SO2.
Vineyard: Sixty-year-old vines on granite and schist. South facing slope at the footsteps of the Côte de Puy.
Farming: Organic. Hand harvested.
Vinification: Semi-carbonic for twelve days. Slow pressed in an old vertical press. Aged in neutral barrels on fine lees for five to 13 months.
Tasting Note: This is a very affable wine with cassis, blackberry fruit, a hint of black pepper, mineral undercurrents, moderately gripping tannins, bright acidity and a long, juicy finish.
Food Pairing: Dark meat turkey with cranberries, turkey burgers, charcuterie, Asian stir-frys.
Drinkability: Now – 2020.