Hand-harvested, organically farmed Gamay from fifteen hectares of 70-year-old vines on decomposed granite, natural fermentation, aging on fine lees in old Burgundy barrels, minimal sulphur. This is the classic flagship Morgon, and 2025 gave them a small crop — coulure, a summer heatwave and July hail cut yields hard — but a rare set of balances, with real depth of fruit and no heaviness at 12.5%. Young, exuberant and already impossible to stop drinking; it will also reward five to ten years in the cellar if you can leave it alone.