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Morgon Henry Fessy 2014

The Experience

Drink When...
Reading George Orwell (English)
Listen To...
Frank Zappa (Imperial)
Think About...
Like Albert Einstein (Natural)
Drink With...
Goulash soup (Hungarian)

The Oddbins Take

With its musketeer-style label, may we introduce Moujolais; moustachioed Beaujolais. The World Beard and Moustache Championship has six sub-categories for soup strainers;

Natural (styled without aids), Hungarian (bushy and pulled to the side), Dalí (slender and curved steeply), English (long and narrow), Imperial (whiskers on upper lip and cheek) and Freestyle (everything else).

Henry Fessy’s Morgon is of a medium weight with a rounded finish adorned with fruit. On the basis of its flair we’d give this red wine first prize in the “Freestyle” category if it really were a lip rug.

The Vital Statistics

At Its Best Now
Bottle Size
Regular - 750ml
Residual Sugar
Alcohol Units

Out of stock



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The Style

Gamay (100%)
Fruity, Smooth
Light Full bodied
Dry Sweet

Notable Features

  • Suitable For Vegetarians

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  • Morgon Henry Fessy 2014
Morgon Henry Fessy 2014

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Simon Woods on his website on 14/5/14:
"Ample but fresh style, with fleshy raspberry, plum and red cherry to the fore, but a succulent crunchy edge to hold it all together. Full in flavour but lighter in body, this is structure but still lithe and succulent."
Terry Kirby in The Independent, 5/4/14:
"With its "men with moustaches" image, Fessy might seem a jokey newcomer to the Beaujolais Cru villages. But it has been around a while and makes serious wines, using traditional methods and old vines. This is smooth, silky, but also intensely fruity. Drink with roast poultry or mushroom-based dishes."

The second largest cru after Brouilly lies in one village only; Morgon. Here, Gamay produces generous, robust wines which are fruit-forward with notes of cherry, kirsch and apricot.

With a good cellaring potential Morgon comes close to a Burgundian Pinot Noir. This comes from vines with an average age of 50 years, grown on schist and manganese soils with goblet pruning on a 2 hectare estate. Traditionally vinified at controlled temperature, the wine is fined with mineral based Bentonite and no fish or egg derived products are used in its production.