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Fill out your info and we will notify you when the 2015 Morgon “Les Charmes” Eponym’ Jean Foillard is back in stock or when a new vintage becomes available.


2015 Morgon “Les Charmes” Eponym’

Jean Foillard

2015 Morgon “Les Charmes” Eponym’ Jean Foillard - Kermit Lynch Wine Merchant

Among the highest in altitude of Morgon’s climats, Les Charmes provides an excellent stylistic contrast to the silky delight of Corcelette and Côte du Py’s regal, profound granitic poise.
    True to its name, Charmes is a bright, lively Morgon evoking little wild red berries backed by a mouth-watering acidity and a stimulating mineral bite. Given the Foillard treatment, of course—organic farming plus a traditional whole-cluster fermentation with native yeast, aging in neutral wood, and unfiltered bottling with a minimal SO2 dose—this vineyard yields a wine true to its terroir. You’ll find Foillard’s trademark texture, that feeling of utter purity and sexiness when granite stone meets liquid velvet.
    Charmes drinks superbly today and should cellar well over the next five years. Don’t miss this delicious new interpretation of Morgon from one of the best in the business.

Anthony Lynch

Vintage: 2015
Bottle Size: 750mL
Blend: Gamay
Appellation: Morgon
Country: France
Region: Beaujolais
Producer: Jean Foillard
Winemaker: Jean Foillard
Vineyard: 45 - 50 years; 1.5 ha total
Soil: Schist, Granite, Manganese
Farming: Organic (certified)
Alcohol: 14%

More from this Producer or Region

About Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa