The second largest Cru after Brouilly, the Morgon appellation lies within the commune of Villié-Morgon and covers quite a large area. Classic Morgon is highly individual in nature, and arguably quite different to the other Crus, often high in alcohol, with wild cherry, kirsch, apricot and gooseberry flavours and a sensational bouquet. The soil is primarily granitic, but one particular feature here is the famed roche pourrie - or "rotted rock" - a layer of disintegrating underlying schistous rock, containing iron oxide and trace elements including of particular significance managanese, which help to contribute to the particular characteristics of Morgon wines. The sector between the villages of Villié-Morgon and Bas-Morgon contains the famed Mont-du-Py, from where come the very best Morgon wines. These have such an individual bouquet that the French have invented a word to describe it - morgonner. Morgon is not a wine to be drunk young; in the first year after the vintage, the bouquet will not have developed as much as with some of the other Crus, and the wines can seem to lack the initial fruitiness so characteristic of Beaujolais, and remain rather closed, but after a year or two in bottle the real nature of Morgon shows itself - rich, fleshy wines, generously structured and with that fantastic bouquet. Morgon ages particularly well, some wines showing fine exotic flavours at five years, with the capacity to age for ten. The best wines come from the six climats of Côte du Py, Corcelette, Les Charmes, Les Micouds, Douby, and Les Grands Cras - however some of the wines made come from a combination of these sites. Drink with a fine coq au vin.