Raphäelle Guyot, Moria 2024

Raphäelle Guyot’s Moria 2024 is a characterful red Gamay that channels the depth and charm of Morgon, one of Beaujolais’ most revered crus. Crafted from destemmed grapes and raised in old oak, it offers a polished yet expressive take on this classic terroir. Expect a wine that balances pure, bright fruit with a round, warm texture and layered complexity.

Tasting Notes
In the glass, Moria 2024 shows a vivid ruby hue with a youthful purple rim, hinting at its energy and freshness. The nose opens with ripe red cherries and wild strawberries, followed by darker notes of blackcurrant, plum skin and a subtle floral lift—think violets and peony—wrapped in gentle hints of spice and dried herbs. On the palate, the wine is round and warm, with supple tannins and a fine, Gamay-driven juiciness. Flavors of crunchy red berries, black cherries and pomegranate are supported by a stony, almost earthy backbone typical of Morgon. Delicate notes of pepper, dried rose, and a whisper of old oak add complexity without ever dominating the fruit. The finish is fresh and persistent, with vibrant acidity that keeps it lively. Enjoyable in its youth for its charm and fruit purity, it should evolve gracefully over the next 4–7 years, gaining more savory and tertiary nuances.

Production
This cuvée is sourced from the highly regarded terroir of Morgon, where granitic and schistous soils give Gamay both structure and depth. The grapes are harvested with care and fully destemmed, favoring a pure expression of fruit over rusticity. Maceration lasts 10–15 days, allowing for gentle extraction of color, flavor and fine tannins without heaviness. The wine is then aged for around 10 months in old oak barrels, which lend subtle texture and oxygenation rather than overt oak character, preserving the freshness and aromatic clarity of the Gamay.

Food & Serving
Moria 2024 is a versatile food wine that pairs beautifully with charcuterie, roast chicken, pork loin, grilled sausages, and lighter cuts of lamb. It also works well with earthy dishes such as mushroom risotto, lentil stews, and simple bistro fare like steak frites, as well as semi-soft cheeses like Tomme or Comté. Serve slightly chilled, around 14–16°C (57–61°F), to highlight its freshness and aromatic lift. A brief decant of 20–30 minutes can help the wine open up its floral and spice notes, especially in its first few years.

Producer
Raphäelle Guyot is part of a new wave of Burgundian and Beaujolais-focused winemakers who emphasize precise vineyard work and sensitive, low-intervention cellar practices. Working with distinguished sites such as those in Morgon, she aims to capture the nuance of terroir and the pure, vibrant character of Gamay. While a relatively young name compared to the region’s historic domaines, her wines are already gaining attention for their clarity, balance and authenticity, contributing to the growing reputation of Morgon and surrounding areas as sources of serious, ageworthy reds.

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