Winery Jean Paul BartierDomaine des Bassets Vieilles Vignes Morgon
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Domaine des Bassets Vieilles Vignes Morgon from the Winery Jean Paul Bartier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine des Bassets Vieilles Vignes Morgon of Winery Jean Paul Bartier in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Domaine des Bassets Vieilles Vignes Morgon of Winery Jean Paul Bartier in the region of Beaujolais often reveals types of flavors of red fruit.
Food and wine pairings with Domaine des Bassets Vieilles Vignes Morgon
Pairings that work perfectly with Domaine des Bassets Vieilles Vignes Morgon
Original food and wine pairings with Domaine des Bassets Vieilles Vignes Morgon
The Domaine des Bassets Vieilles Vignes Morgon of Winery Jean Paul Bartier matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta salmon - fresh cream, pork tenderloin with chorizo and peppers or basque piperade.
Details and technical informations about Winery Jean Paul Bartier's Domaine des Bassets Vieilles Vignes Morgon.
Discover the grape variety: Gamay noir
Gamay is a Burgundian grape variety that has existed since the 14th century. For fear of competition with the pinot noir of Burgundy, gamay was finally uprooted and planted in the Beaujolais region, from Mâcon to Lyon. These siliceous and granitic soils suit it perfectly, and it gives its best here. But it is also planted all over France, such as in Lorraine, in the Loire Valley, in Bugey, in Savoie and in Auvergne. Gamay is early and very productive and needs to be limited so that quality prevails over quantity. Short winter pruning of the shoots and high density of vines per hectare are the methods that allow it to produce very fruity, fresh and greedy red wines. Gamay is also very popular in red wine futures, and produces wines from the Beaujolais region with very interesting character and ageing potential. The AOCs Crémant-de-Bourgogne, Mâcon, Anjou, Touraine, Rosé de vallée de la Loire, Côtes-d'Auvergne, Saint-Pourçain, Bugey, Gaillac, Côtes du Luberon... and many vins de pays are proud of it. Today, about 36,000 hectares of Gamay are cultivated in France, including 22,000 hectares in Beaujolais.
Last vintages of this wine
The best vintages of Domaine des Bassets Vieilles Vignes Morgon from Winery Jean Paul Bartier are 2015, 2016, 2017, 2014
Informations about the Winery Jean Paul Bartier
The Winery Jean Paul Bartier is one of of the world's greatest estates. It offers 5 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
Morgon is one of the ten Beaujolais crus located on the slopes of the Beaujolais hills, on the west bank of the Saône. The appellation applies only to red wines made from the Gamay Grape. Some white grapes are allowed in the Final blend: Chardonnay, Aligoté and Melon de Bourgogne. Although there are no officially defined quantities for these varieties, Morgon's blend is controlled by limiting the proportion of these varieties that are allowed in the Vineyard to a maximum of 15%.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
