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Fill out your info and we will notify you when the 2016 Morgon “Eponym” Jean Foillard is back in stock or when a new vintage becomes available.


2016 Morgon “Eponym”

Jean Foillard

2016 Morgon “Eponym” Jean Foillard - Kermit Lynch Wine Merchant

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

$45.00
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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2016 Beaujolais

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Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

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