Wine Enthusiast 95
Still young, but showing its full potential, this is a tight, dark and structured wine. It has ripeness, a firm set of underlying tannins and concentration. Drink this wine from 2023. R.V.
Grape: 100% Gamay noir
Tasting notes and Pairing:
Wines of the Cte du Py are very dark and profound, very dense. Aromas are very classic of cherry, kirsh and stone of the fruits. Very mineral, graphite, spices like black and white pepper. Wine can live a long life, more than 25 years old for the best vintages is not a problem! Older gamays of Cte du Py smells like old rose, and floral aromas. Young, it is better to drink them at 16/17C, and older around 18C. Cte du Py being a quite strong wine, it goes very well with red meat like beef, but also duck and why not game during the fall (Hare, Deer, Wild Pork,) and good cheeses.
Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks, for 18 to 25 days, during when we do some remontages and pigeages, more or less a burgundy fermentation. Then after pressurage we start the ageing, for 2/3 in concrete tank, and 1/3 in recent French oak barrels, during when we do batonages on fine lies only. After 10 months we do the blending, keeping only the best cuvees and best barrels, and finish with the bottling.
Cru Morgon, one of the famous Cru Beaujolais, is based in the heart of northern Beaujolais. Cte du Py is the heart of Morgon, a little hill of very old blue stone rocks, the oldest soils of Beaujolais (around 400 000 millions years old), with a very blue characteristic color. It is known for centuries in Morgon that Cte du Py is the best terroir of the village, producing long lived wines with strong structure and flavors.
Average age of the vines: + 50 years
Surface in production: 8 hectares
Ageing and Cellaring
Typicity is very good around 5-6 years old, with fruity aromas. But if a bottle is forgotten in your cellar for 10 or 20 years, dont be afraid, you could be very surprised of the ageing potential of this terroir which could express a great complexity!
The oldest known ancestor of Dominique Piron, Etienne Bailly, was born around 1590 AD in Morgon, under the reign of King Henry III. Over the past four centuries, there have been 14 generations of Gamay vintners in the family.
Home of Dominique Piron, Morgon is one of ten Beaujolais crus and is today known for its unique patchwork of terroirs, which include granite, clay, limestone, schist, silex, and volcanic deposits, all of which lend a signature earthy flavor to the wines produced here that is not found in any of the neighboring crus.
Due to the wide terroir variation, there is no single recipe for wines at Maison Piron; there are unlimited combinations to create the perfect flavor profile for any purpose. Dominique Piron creates a custom blend from each terroir each year to achieve ideal flavors regardless of the variables of the growing season.
True to Beaujolais tradition, Dominique Piron wines are made via semi-carbonic maceration, during which whole grapes undergo a long fermentation before being pressed. This technique creates vibrant, fruit-forward wines that have exceptionally low tannins. Unlike many wines, they can be enjoyed immediately, but will also keep well for several years.
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