# Famille Morin Gamay (2023)

- **Producer:** Domaine Famille Morin
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, strawberry, blueberry, blossom

## About this wine

Domaine Famille Morin has been deeply rooted in Chiroubles since Joseph and Jean-Louis Morin first settled in Javernand in 1926. Today, the estate is managed by the fourth and fifth generations—Eric and Pauline Morin, along with their son Théo. Guided by the motto 'to produce without destroying,' the family practices agroforestry, planting peach, almond, and olive trees directly within their steep, high-altitude vineyards to combat soil erosion and foster biodiversity. They are also highly committed to reducing their ecological footprint through lightweight bottles, recycled paper labels, and natural wax seals instead of plastic capsules.

## Interesting facts

- The estate practices agroforestry, planting peach, almond, and olive trees directly in the vineyards to prevent erosion on 45% slopes.
- To reduce their carbon footprint, the family uses lightweight glass bottles, saving 20 tons of glass over a ten-year period.
- Traditional plastic or aluminum neck capsules are completely replaced with natural wax seals to minimize packaging waste.

## Food pairing

This light-bodied, high-acid Gamay pairs beautifully with dishes that match its fresh, fruit-forward profile and low tannin structure. The vibrant acidity cuts through the richness of charcuterie, terrines, and goat cheese, while the soft tannins ensure it doesn't clash with lighter proteins like poultry or pork.

## Wine making process

Sourced from younger vines grown on steep pink granite slopes, the grapes are hand-harvested and manually sorted. The whole-cluster grapes undergo a 10-day low-temperature carbonic maceration. Fermentation occurs spontaneously with indigenous yeasts in concrete tanks, entirely without added sulfites. To preserve the pure, vibrant fruit profile and avoid any oak influence, the wine is aged on its fine lees in stainless steel tanks before bottling.