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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 308 notes) - hiding notes with no text | | | Tasted by Brix on 1/28/2024 & rated 89 points: Has perhaps lost a bit of verve, but still kicking. Moderate sediment and a subdued nose are the main signs of age, but on the tongue this wine still has lots of offer. Juicy Bojo goodness coupled with the silky texture of a decade-plus of age. Foillard is one of my favorite producers, and the Cote du Puy is always a pleasure. (444 views) | | | Tasted by drwine2001 on 12/23/2023: Last bottle corked. This was more like it. Light ruby. Fennel and brambly fruit. Medium weight with a soil base and the trademark Foillard silkiness/sappiness. Licorice, mixed black and red fruit, terrific acidity, bitter citrus, light tannins, and a long, very salty finish. Beautiful now but still has some upside potential. (739 views) | | | Tasted by drwine2001 on 12/10/2023 flawed bottle: Aged Cru Beaujolais (San Francisco): Red. Both corked and bretty. What a pity since there is beautifully textured wine underneath. (950 views) | | | Tasted by dke on 10/22/2023 & rated 89 points: Definitely ready: some earthiness and fruits, better on day 2. Good wine
but not great. 89-90 (510 views) | | | Tasted by french16 on 1/22/2023: Drunk on LVT Bday.
Magnum
Very floral and pinot-esque. Light, mineral, red fruits. Earthy.
Lovely.
Not sure it would gain much more to age it any longer even though I'm confident this not going downhill anytime soon. (1185 views) | | | Tasted by Neecies on 10/28/2022: Erik's. To quote friend WT from a few months back, "Foillard struck gold in '10. Structured, great tension, crowd pleasing fruit." Got an A+ from me. (1128 views) | | | Tasted by WST on 8/27/2022: To my palate, 2010 is a great Cru Beaujolais vintage. Foillard struck gold in '10. Structured, great tension, crowd pleasing fruit. (1209 views) | | | Tasted by xwine on 7/15/2022: Beautiful Morgon. Foillard knocked it out of the park with this one. Took about 15 minutes to open up, and then it was fresh and lively, with silky red fruit. Did not seem like a 12-year old wine. (1235 views) | | | Tasted by Breedlove on 4/6/2022 & rated 92 points: Superbe bouteille. Nez complexe sur la cerise, lamande et les petits fruits rouges. Bouche tendue, belle longueur. Assez bourguignon. Dommage cetait la derniere! (1202 views) | | | Tasted by Vaucrains on 10/19/2021 & rated 82 points: Perhaps I had a poor or tired bottle?- though I bought it on release in Europe and cellared it properly. My bottle this past week was fading and beginning to madeirize, though very pure and elegant fruit once was clearly there. (1500 views) | | | Tasted by drwine2001 on 3/31/2021: Light red. Herbal, light red fruited aromas. Light to medium body without the sap that so often characterizes Foillard. Savory red berry, soil, and a lilting orange peel twist with a saline finish. Excellent save for the texture, which was a bit wanting. (2626 views) | | | Tasted by AudunG on 3/12/2021 & rated 92 points: Light ruby red. Delicious and floral Burgundy like aromas, with some greenness and geranium. Light as a feather in the mouth, finely textured and extremely well balanced. Tender and irresistable. A lot better and more complex than 6 years ago. (1986 views) | | | Tasted by fitzi on 2/3/2021: In a nice place - a dusting of spice and pepper over cherry jelly. Held up well drinking over about three days. May improve from here, but I feel no urge to wait longer - unlike the 2009. (2101 views) | | | Tasted by MaineMark on 12/27/2020 & rated 92 points: I have a few newer vintages of this, but am letting them age and wanted to try an older version to make sure I knew what to expect.
Purchased from Winebid. Lots of herbs and tobacco on the nose, followed by nice red fruits like cranberry and strawberry. Low alcohol, plenty of acidity, and very smooth. A very enjoyable taste test! (2054 views) | | | Tasted by hsacks on 11/26/2020 & rated 93 points: Light to medium red color. Aromas of sour cherries, red currants and minerals. Beautifully balanced fruit in the mouth with excellent depth and length. Juicy, complex and finely textured on the palate. Still very fresh and youthful at 10 years of age. Delicious with Thanksgiving turkey! (1755 views) | | | Tasted by french16 on 11/14/2020: Light ruby red color, very floral nose with some stemmy notes. More pinot-esque than gamay. I was surprised by the rather light body as I was expecting more texture and weight given the vintage and alcohol (13.5%). It developed nicely in the decanter. Mineral, dark fruits intermixed with strawberry notes.
Drinking nicely now. (1511 views) | | | Tasted by sidaga on 9/13/2020 & rated 93 points: Robe rubis qui commence à être plus terne.
Nez splendide, bien parfumé, fondu, sur des notes de petits fruits rouges, de terre humide & d'épices. Beau mélange harmonieux & complexe.
Bouche tout aussi harmonieux que le nez où tous les arômes semblent se fondre. Fruité encore bien présent en attaque, sur la cerise foncée, les épices sont omniprésentes du début à la fin de la bouche. La bouche est encore énergique, longue finale sur des petits fruits rouges légèrement surettes. Beau vin qui semble à maturité. Excellent! (1569 views) | | | Tasted by Will Hansen on 9/13/2020 & rated 92 points: Amazed at the fruit, acidity and tannins still going on in the wine at 9 years+. Color shows no sign of aging. Drank over 2 meals with chicken and pork tenderloin. Very food friendly. (1420 views) | | | Tasted by drwine2001 on 8/27/2020: Light red. Cut flowers, underbrush, and soft red fruits. Light and lithe, a bit less sap than Foillards from bigger vintages. Earthy, sinuous, and complex in the mouth with tangy acidity and a good slug of tannin to finish. Not as immediately seductive as, say, 2009 or 2011, but classic and will evolve for many more years. (1961 views) | | | Tasted by SiR on 7/18/2020 & rated 92 points: 13% - Hazy, med to light ruby / clean, med+ intensity - dried cranberry, cherry pit, underbrush, earthy tones, flower bouquet, violet, black tea / dry, med to high acidity, low integrated tannin, med to light body, med+ intensity, persistent length. Really trending towards a Cote-de-Nuits profile as the years go by... (1347 views) | | | Tasted by bagelcat on 7/14/2020 & rated 91 points: From magnum. Still going strong, and rather youthful in its expression - almost as though it could use another five years. (1361 views) | | | Tasted by glou.sf on 7/1/2020 & rated 92 points: Classic Foillard nose with notes of tart cherries, white pepper, red berries, and thyme. Well balanced with medium+ acidity, tart berries, citrus, and some wild strawberry flavors on the palate. Nice, long finish. Just a beautiful bottle of Beaujolais! (1405 views) | | | Tasted by ludwigbpm on 6/6/2020 & rated 93 points: Quelle superbe Morgon à point. Il n’a pas la fougue de ses premières années, mais il s’est développé sur un registre de finesse tout en se rapprochant plus d’un Bourgogne de belle facture. Surprise à l’aveugle pour tous. (1542 views) | | | Tasted by cheZ joZef on 11/16/2019 & rated 92 points: Light ruby color and wonderful nose of red fruit, herbs, smoke. Balanced with good acidity and soft tannins. Cherry, strawberry, floral not4s, smoke, forest, leather on the palate. Long finish. Could it improve further with age? Beautiful now. (1843 views) | | | Tasted by GAET on 9/14/2019 & rated 92 points: Dernière bouteille bue ce jour, malheureusement !!!
Finesse, digestibilité, longueur en bouche sont les vocables qui caractérisent le mieux cette bouteille.
Mon fils ajoute en complément minéralité
C'est toujours aussi bon
Excellent ! (1879 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, May/Jun 2022, Issue #99, A Deep Dive Into the Beaujolais Cellar As Well As New Releases From 2020 and 2019
(Morgon “Côte du Py”- Domaine Jean Foillard) Login and sign up and see review text. | By James Suckling
JamesSuckling.com (6/12/2016)
(Jean Foillard Morgon Cote du Py Beaujolais, France) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/26/2012)
(Jean Foillard, Côte du Py Morgon Red) Subscribe to see review text. | By Josh Raynolds
Vinous, February 2012
(Jean Foillard Morgon Cote du Py) Subscribe to see review text. | By Richard Jennings
RJonWine.com (11/15/2012)
(Jean Foillard Morgon Côte du Py) Light medium cherry red color with pale meniscus; appealing, tart cherry, tart raspberry nose; tasty, youthful, tart cherry, tart raspberry, mineral palate; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of View From the Cellar and JamesSuckling.com and JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| Jean Foillard Producer Website (Importer)GamayPlant RobezCôte du Py On weinlagen-infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Morgon The vineyards on weinlagen-info
With 1100 ha of vines, Morgon is the second largest Cru after Brouilly, producing wines that are only marginally less powerful than those of Moulin-à-Vent. Certainly Morgon’s are the firmest in the region, with a bouquet of great purity and compact Gamay fruit. Morgon needs more time than other Crus before it can be broached - normally 2-3 years for its most serious exponents – and develop its rich, savoury flavours which lead to a Pinot Noir-like maturity. The ‘Classico’ heart of the Morgon region is the Mont du Py, just south of the commune of Villié-Morgon. The finest wines almost exclusively come from its Côte de Py slope, whose aspect and rich schistous soil contribute to greater ripeness, and yield wines that are denser than anywhere else in the appellation. As you would expect from a region of this size the character and quality of Morgon can vary considerably, but the best are as good, and as sturdy and long-lived, as any other Beaujolais you will find. Recommended Producers: François Calot, Maurice Gaget, Louis-Claude Desvignes.
See also Morgon Details |
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