2015 Puligny-Montrachet “Les Chalumaux”Comtesse de Chérisey
France | Burgundy
$120
Producers
The third and latest addition to Jean Foillard’s stellar lineup of Morgons comes from the Charmes lieu-dit, one of the highest parcels in the appellation. In contrast to the grandiose, deeply structured Côte du Py and silky-smooth Corcelette, this cuvée features a bit more crunch with lots of bright acidity and a leaner, more mineral profile. It nonetheless shares the satin texture of all Foillard Morgons, and should age similarly well for those willing and able to wait.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2016 |
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% |
Jean Foillard France | Beaujolais | Beaujolais-Villages
Jean Foillard France | Beaujolais | Morgon
Alex Foillard France | Beaujolais | Côte de Brouilly
Domaine Chignard France | Beaujolais | Juliénas
Domaine Robert-Denogent France | Beaujolais | Beaujolais Villages
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.
Jean Foillard France | Beaujolais | Morgon
Quentin Harel France | Beaujolais | Beaujolais
Nicole Chanrion France | Beaujolais | Côte-de-Brouilly
Alex Foillard France | Beaujolais | Côte de Brouilly
Domaine Robert-Denogent France | Beaujolais | Beaujolais Villages
Château Thivin France | Beaujolais | Beaujolais
Jean-Paul & Charly Thévenet France | Beaujolais | Morgon
Domaine Chignard France | Beaujolais | Juliénas
Jean Foillard France | Beaujolais | Beaujolais-Villages
Quentin Harel France | Beaujolais | Beaujolais Villages
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch
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
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