Georges Duboeuf Domaine de Javernière Morgon Côte du Py 2022

Georges Duboeuf Domaine de Javernière Morgon Côte du Py is a classic Cru Beaujolais from one of the region’s most revered sites, produced by Georges Duboeuf, a key figure in elevating Beaujolais on the world stage.

Sourced from the famed Côte du Py, the most prestigious slope within Morgon, this wine reflects the power and structure that set Morgon apart from other Beaujolais crus. The volcanic, iron-rich soils of Côte du Py are known for producing Gamay wines with depth, longevity and a more serious, almost Burgundian character.

The Domaine de Javernière estate represents Duboeuf’s commitment to site-driven wines, combining traditional vineyard practices with careful, restrained winemaking. This is Beaujolais at its most expressive - shaped by place, history and reputation rather than winemaking artifice.

A benchmark Cru Beaujolais that shows why Morgon, and Côte du Py in particular, are regarded as the region’s most profound expressions of Gamay.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Structured, Savoury
Grape Varietal: Gamay
Tastes Like: Comparable to a fuller-bodied Beaujolais cru or a lighter Rhône red, with red berries, black cherry, earthy notes and silky tannins
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Morgon AOC (Côte du Py)
Region: Beaujolais, France
Terroir: Volcanic schist soils of Côte du Py, bringing depth and structure
Aging: Traditional vinification with restrained oak influence
Serving Temperature: 14-16℃ - Serve lightly chilled or at cellar temperature

Georges Duboeuf is one of Beaujolais’ most influential and respected producers, instrumental in championing the region’s crus on the global stage. The Domaine de Javernière is his historic estate, located on the famed Côte du Py hillside in Morgon.

Côte du Py is widely regarded as Morgon’s greatest terroir, known for producing Gamay with greater depth, structure and ageing potential. This bottling reflects a classic Morgon style - serious, expressive and built on site rather than winemaking artifice.

Seafood: Salmon tartare or grilled prawns.
Game: Roast quail or pheasant with wild mushrooms.
Vegetarian: Beetroot and goat cheese salad or ratatouille.
Meat: Braised pork belly or roasted chicken.

Brie: Creamy and mild, enhancing the wine's fruity notes.
Comté: Nutty and savoury, complementing the wine's elegance.
Blue Cheese: Bold and tangy, adding a contrasting depth.
Australian Camembert: Soft and creamy, pairing beautifully with the wine's structure.

Bœuf à la Beaujolaise (Beef Braised in Beaujolais Wine)

Ingredients:

• 1kg beef chuck, cut into large cubes
• 2 tbsp butter or olive oil
• 1 onion, sliced
• 2 carrots, cut into chunks
• 2 garlic cloves, lightly crushed
• 500ml Beaujolais red wine
• 1 bay leaf
• 1 tsp fresh thyme leaves
• Salt and cracked black pepper

Instructions:

1. Heat the butter or oil in a heavy pot and brown the beef pieces on all sides, then remove and set aside.
2. Sauté the onion, carrots and garlic in the same pot until softened and lightly caramelised.
3. Return the beef to the pot and pour in the Beaujolais wine.
4. Add the bay leaf and thyme, bring to a gentle simmer, then cover and cook slowly for 2–2½ hours until the beef is tender.
5. Season to taste with salt and cracked black pepper before serving.

The slow braising brings out Morgon’s darker fruit and earthy depth, while the wine’s acidity and fine tannins keep the dish lifted and balanced - a classic Côte du Py pairing.