Domaine Gilles Coperet Morgon 2020
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James
Suckling -
Wilfred
Wong -
Wine
Enthusiast
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Winemaker Notes
This top class wine has a nose dominated by blackberries and cherries and a silky smooth palate with fine tannins. It's classic Morgon, showing the fruit of Beaujolais and the charm of Burgundy. This wine is ready to drink now but Morgon is one of the longest-lasting crus and will therefore develop for a further year or two.
Professional Ratings
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James Suckling
The intense and ripe black-cherry fruit is backed up by a serious tannin structure for this region, plus relatively discreet acidity for Beaujolais. Together they give this excellent aging potential. With a little more finesse, this would be really amazing! From an unusual limestone-clay soil for this appellation. Sustainable. Drink or hold.
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Wilfred Wong of Wine.com
COMMENTARY: The 2020 Giles Coperet Morgon shines with ripe fruit and generosity. TASTING NOTES: This wine offers aromas and flavors of dried earthy notes, berries, black fruits, and violets. Enjoy it with simple meat stews. (Tasted: February 23, 2023, San Francisco, CA)
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Wine Enthusiast
A generous wine, perhaps too alcoholic, this offers rich black fruits and tannins. It is solid, dense and structured enough to age further.
Other Vintages
2022-
James
Suckling -
Wine
Enthusiast
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James
Suckling -
Wilfred
Wong
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James
Suckling -
Wilfred
Wong
Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.