Domaine Jean Foillard Morgon Cote du Py Beaujolais 2014

Domaine Jean Foillard Morgon Cote du Py Beaujolais 2014

26.70

Domaine Jean Foillard'd Cote du Py is one of the best expression of a classic Morgon Beaujolais. Very well made in a traditional way, the wine is rustic, spicy, flinty, and yet generously, intensely fruited as well. Great to drink now but has a structure for cellaring too.

Gamay grapes are grown in organic vineyards, no filtration, minimal or non Sulfur dioxide. 

Drink now - 2024

(incl. 19% VAT, €35.60 / liter)

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AWARDS AND REVIEWS

93 Points, Neal Martin for Robert Parker: "The palate is medium-bodied with supple tannin, very fine acidity, harmonious from start to finish with a caressing dark cherry and mulberry finish that lingers in the mouth. This is an excellent Côte du Py for those prepared to afford it 3-4 years in bottle."
Falstaff: 93 points, Jancis Robinson: 16,5 points

DETAILS


JEAN FOILLARD

 
 Jean Foillard follows the teachings of Jules Chauvet, a traditionalist, like three other local  vignerons , Marcel Lapierre, Jean-Paul Thévenet, and Guy Breton called Gang of Four in Beaujolais. This Gang of Four, follows the movement of returning to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to use only the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result is the perfect expression of Morgon terroir.

Jean Foillard follows the teachings of Jules Chauvet, a traditionalist, like three other local vignerons, Marcel Lapierre, Jean-Paul Thévenet, and Guy Breton called Gang of Four in Beaujolais. This Gang of Four, follows the movement of returning to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to use only the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result is the perfect expression of Morgon terroir.