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2019 Morgon “Côte du Py”
Jean FoillardSerious minerality, with earthy stone and plum notes. Dusty tannins and a long evolution in the glass that keeps you studying.
—Katie Dodds
Wine Type: | red |
Vintage: | 2019 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Morgon |
Country: | France |
Region: | Beaujolais |
Producer: | Jean Foillard |
Winemaker: | Jean Foillard |
Vineyard: | 10-90 years, 8.6 ha total |
Soil: | Schist, granite, manganese |
Farming: | Organic (certified) |
Alcohol: | 13.5% |
More from this Producer or Region
2020 Côte de Brouilly
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Alex Foillard fashions a Côte-de-Brouilly that strikes a deeper register, saturating the senses with tooth-staining fruit, gritty earth, and just a touch of the good funk.
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Nicole's thick, chewy Côte de Brouilly is a delicious and satisfying wine aging at a glacial pace.
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This cuvée shares the satin texture of all Foillard Morgons, and should age similarly well for those willing and able to wait.
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This Beaujolais offers the drinkability of the most effusive Morgons with the frankness of a chiseled Moulin-à-Vent.
2022 Vin de France Blanc “Perle de Gamay”
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Notes of stones, pear, and citrus... Enjoy as a refreshing, mineral apéritif or alongside your favorite fresh seafood.
About The Producer
Jean Foillard
About The Region
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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2022 Morgon “Vieilles Vignes”
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2021 Beaujolais-Villages
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2022 Beaujolais Blanc “Clos de Rochebonne”
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2022 Fleurie
Guy Breton France | Beaujolais
2021 Côte de Brouilly “Cuvée Zaccharie”
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2020 Morgon “Eponym”
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2022 Régnié “En Voiture Simone”
Jean-Paul et Charly Thévenet France | Beaujolais
2021 Régnié
Guy Breton France | Beaujolais
2021 Brouilly “Reverdon”
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Kermit once said...
Kermit once said...
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312