Morgon Le Cru Aux Roches Pourries is a Beaujolais from the lieu dit Cote de Py. There are seven lieu dits (or climats) in Morgon – Côte de Py, Les Micouds, Javerniere, Les Grands Cras, Les Charmes, Corcelette and Douby.
The Cote de Py is the famous slope outside the town of Villié-Morgon and is considered to be the best lieu dit of Morgon. The granite and schistous soils sit on an alluvial fan at the highest point outside the town and impart more character and complexity to the wine. The name Morgon Le Cru Aux Roches Pourries refers to the “roche pourrie” (literally rotten rock), the crumbly, flaky rock rich in iron oxide and manganese which imparts a red ochre colour to the soil of the prized vineyard of Côte de Py.
Grapes are harvested by hand from the best vineyard in the cru, and only the best clusters of grapes are selected for the wine. Winemaking is overseen by winemaker Samantha Bailey who is responsible for all of Boutinot’s Beaujolais and Macon wines. The wine undergoes traditional vinification with semi-carbonic maceration of the grape clusters and a 10 day immersion of the cap in ‘grilled’ tanks.