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2020 Beaujolais-Villages
Jean Foillard


Jean Foillard
Whenever we talk about bistro wines, my mind drifts to the streets of Paris. But the more I’ve thought about them lately, the more I’ve wondered if I should instead daydream about Lyon, which is arguably France’s culinary capital—or even, according to Curnonsky, France’s most famous food writer of the twentieth century, “the gastronomic capital of the world.”
With a bottle of Beaujolais-Villages in particular, from one of Beaujolais’ greatest talents, it is perhaps most appropriate to imagine yourself in a bouchon—Lyon’s bistro equivalent—given the proximity of Jean Foillard’s cellar in Villié-Morgon, less than an hour north. As you swirl a glass of this divine nectar, picture yourself seated at a checkered-cloth table brimming with plates of the famous local quenelles, saucissons, pâtés, and terrines.
Foillard’s wine, with its sensuous notes of red fruit, mouthwatering acidity, and low alcohol, tastes as if he crafted it specifically for this bouchon table. With a slight chill, this rouge, made with Gamay from parcels around Villié-Morgon, Lancié, Saint-Amour, and Saint-Étienne-la-Varenne, is as dreamy as the scene.
—Tom Wolf
Wine Type: | red |
Vintage: | 2020 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Beaujolais-Villages |
Country: | France |
Region: | Beaujolais |
Producer: | Jean Foillard |
Vineyard: | 20 to 55 years old, 7 ha |
Soil: | Granite |
Aging: | Aged 7 months in concrete tank |
Farming: | Organic (certified) |
Alcohol: | 13.5% |
More from this Producer or Region

2020 Morgon “Eponym”
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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.

2021 Brouilly “Reverdon”
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Precision, soaring floral aromatics, finely etched tannins, a ripe core of dense fruit, and a granitic crunch on the back end.

2022 Beaujolais-Villages “Marylou”
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French psychoanalyst Jacques Lacan says nostalgia is the longing for a past that never was. But, hand to god, this year's Cuvee Marylou tastes just like the raspberry thumbprint cookies my mother used to make for Christmas.

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An electric lightning bolt of Gamay, this Beaujolais can be enjoyed today or aged for several years.

2021 Beaujolais-Villages
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Silky and seductive, with notes of rose petals, red berries, and stones.

2021 Fleurie
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Light and living, charged with herbs, cranberry, and strawberry.

2021 Morgon “Côte du Py”
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Serious minerality, with earthy stone and plum notes.

2021 Beaujolais
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Drink Now: This Beaujolais offers the drinkability of the most effusive Morgons with the frankness of a chiseled Moulin-à-Vent.

2021 Morgon “Eponym”
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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.

2021 Morgon “Cuvée Corcelette”
France | Beaujolais
Sweet, earthy fruit and sensuous, velvety texture.
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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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