Yann Bertrand Morgon Dynamite 2023

The Land Most Morgon is defined by the Côte du Py and the decomposed schist that gives the cru its signature brooding depth. Morgon Dynamite is different. It comes from Grand Pré, a 7.5-hectare single block of estate vines sitting at the Fleurie-Morgon appellation boundary, with the vines that technically fall into Morgon giving this wine its name. The soils are fine, sandy granite: lighter, more porous, and more lifted than the iron-rich volcanic rock on the Py. Vine age ranges from 30 to 110 years. In character, this wine belongs to Fleurie's aromatic world as much as it does to Morgon's, which sets it apart from the appellation's heavier, more structured expressions. The Wine 100% Gamay, whole-cluster carbonic fermentation with native yeasts. No sulfur is added at any stage. What's striking is how clean the wine presents: not because of intervention, but because the farming is precise enough that healthy fruit arrives at the cellar without needing protection. The 2023 vintage ran cooler than 2022 and 2021, restoring the natural acidity and freshness that defines classic Beaujolais at its best. Hail on August 13 required strict fruit selection before harvest opened in early September. The result is red cherry, crushed rose petal, a light granite mineral thread, and a crunchy, sapid finish with real length. The People Yann Bertrand grew up in Fleurie as the son of a vigneron but didn't set out to make wine. Working in wine bars and shops in Lyon introduced him to Beaujolais's natural wine movement, and from there he sought out its foundational figures: Jean Foillard, Yvon Metras, and Jacques Neauport, who was Jules Chauvet's right-hand man and the scientist who formalized the principles behind whole-cluster, low-sulfur winemaking in the region. Yann founded his domaine in 2012, received organic certification in 2013, and has since extended biodynamic practices to 1.5 hectares. A small négociant operation launched in 2016 after tight harvests, using purchased fruit from growers held to the same farming standards. His wines represent the natural evolution of what started in Beaujolais decades ago: cleaner and more precise than the generation before, without losing the vitality that defined the movement. Food Pairing Chill it slightly and bring it to the table. Thin-crust pizza with roasted mushrooms and fontina, a charcuterie board anchored by saucisson sec and sharp mustard, grilled salmon with a lemon-herb vinaigrette, or roast chicken with fresh thyme. Low tannin and bright acidity make it work wherever you'd reach for a good rosé, but with more depth and texture.