# Raphaëlle Guyot Moria (2024)

- **Producer:** Raphaëlle Guyot
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, violet, cedar, smoke

## About this wine

Raphaëlle Guyot is a celebrated young winemaker who established her domaine in the Yonne department, situated at the northernmost edge of Burgundy between Chablis and Sancerre. After completing viticultural studies in Beaune and apprenticing under renowned low-intervention producers like Thibault Liger-Belair, she set out to restore neglected historical vineyard sites in northern Burgundy. In 2024, catastrophic weather severely impacted estate yields in Yonne, prompting her to source Gamay grapes from trusted organic growers in old-vine sites within Morgon and Régnié-Durette in northern Beaujolais. Produced under her micro-négoce label, Moria combines Beaujolais granite terroir with her distinct Burgundian winemaking philosophy.

## Interesting facts

- Identified by a distinct circular art stamp label indicating Raphaëlle Guyot's micro-négoce cuvées.
- Created due to 2024 frost and rain in Yonne, which wiped out nearly 90% of her estate harvest.
- Grapes are grown on high-altitude decomposed granite soils in Morgon and Régnié-Durette.

## Food pairing

The energetic acidity, medium body, and silky tannins of this Gamay make it exceptionally versatile. High fresh acidity cuts through fat in charcuterie and pork, while gentle tannins handle red meats like duck and beef tartare without overpowering them. Earthy and granite-mineral nuances pair seamlessly with savory herbs and tomato-based crusts.

## Wine making process

Grapes for Moria are 100% de-stemmed before undergoing a gentle, low-extraction maceration for 10 to 15 days using only native, indigenous yeasts. Primary fermentation takes place in temperature-controlled stainless steel tanks to maintain purity. Following fermentation, the wine is aged for 10 months in neutral, used oak barriques to develop structural elegance without imposing overt wood flavor. Bottled unfiltered with minimal post-aging sulfur additions (total SO₂ between 0 and 15 ppm).