2016 Jean Foillard Morgon Cote du Py Magnum

Jean and three other local vignerons, Marcel Lapierre, Jean-Paul Thévenet, and Guy Breton, soon joined in on the movement. This Gang of Four, as Kermit christened them, called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result allows Morgon to express itself naturally, as it should be without the bubblegum and banana aromas of so many other Beaujolais available today. Its rustic structure, spicy notes, and mineral-laden backbone are what real Morgon is all about.

This estate comprises nearly fourteen hectares. Foillard’s Morgons are deep, structured, and complex, with a velvety lushness that makes them irresistible when young despite their aging potential. Jean raises his wines in older barrels sourced from top estates in Burgundy, a logical decision for someone crafting Gamay in a Burgundian style. Would that all Burgundies were as consistent as Foillard’s Morgon! It is the passion and dedication of vignerons like this that have brought pride back to the crus of the Beaujolais.

• Vineyards are farmed organically • Highly selective hand harvesting • Traditional, whole cluster fermentation lasts from 3-4 weeks • Morgon Côte du Py, Morgon “3.14”, Fleurie aged for 6-9 months in used oak barrels • Morgon “Cuvée Corcelette” aged for 6-9 months in used oak barrels and one 30-hectoliter foudre • Barrels are minimum 2 years old • Unfiltered and with no added SO2 during vinification