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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 62 notes) - hiding notes with no text | | | Tasted by LW31 on 11/4/2023: Nice burst of fruit, then a savory finish. Thins a bit with some air. This is lovely Fleurie but I’d say drink up (586 views) | | | Tasted by glou.sf on 10/4/2022: No formal note. Fantastic Beaujolais, I liked this quite a bit better than my last bottle. 94-95ish (1133 views) | | | Tasted by coremill on 5/22/2022 & rated 91 points: Totally delicious. Lots of bright red juicy gamay fruit, good intensity on a light frame, just enough tannin to give it a touch of earthy grip. (1031 views) | | | Tasted by James Kim on 4/2/2022 & rated 93 points: Stood up for several weeks. Decanted off fine sediment. Now 3h after decant. Lovely aromas of cherries, herbs, a bit of bubblegum, baking spices, bark and a bit of earth. The aromas are right in the middle between Gamay and pinot. Palate w red cherries, baking spices, lovely minerals, bark and bit of earth. Nice lingering finish. Nice acids on medium body w fine tannins. Again, the palate strikes the middle between gamay and pinot. The fruit is not as flashy as in it's youth. more subdued and yet w more gravitas. This is excellent. (1156 views) | | | Tasted by dpc123 on 11/28/2021 & rated 93 points: About as good as Beaujolais gets (1260 views) | | | Tasted by wa2ofd on 10/21/2021: Give 30mins or so to come to room temp…delish (965 views) | | | Tasted by glou.sf on 1/22/2020 & rated 93 points: Dark cherries, smoke, raspberries, and spices on the nose. Good structure with nice acidity and flavors of tart berries, cherries, and blood orange flavors on the palate. Nice finish. Really quite lovely! (1477 views) | | | Tasted by DoubleMagnum on 5/7/2019 & rated 90 points: There is no doubt in my head that Foillard is the King of Morgon.
Now, things change in Fleurie. This is funkier, reductive, with a sans-soufre thing going on that I find a bit distracting. Among all the farmyard notes, there is red fruit, quite a bit of red fruit. Raspberry, cranberry, redcurrant, wild unripe strawberries, along with a pine note.
I stood up the bottle for a week. It is clear but there is sediment at the bottom of the bottle. I had to discard about 50ml.
On the palate it is dry, bright, with fully resolved tannins, silky textured, light bodied but intensely flavored, with medium plus acidity and shows red fruit notes as well. There is no funk on the palate. It's all on the nose. The finish is medium and I doubt time will do any good to this.
If the brett was more under control, this would be a great wine. It is good, just not great. (1903 views) | | | Tasted by rhit on 11/22/2018: Much more open now. Beautiful dark fruit with a hint of brett-y complexity. Lovely velvety tannin. "Burgundian." Awesome.
(1886 views) | | | Tasted by acyso on 11/4/2018 & rated 85 points: Sunday blinds (Chicago, IL): Served double blind. Juicy, and a bit of browned spice (which in hindsight is the natural evolution of the 2011 green qualities). Very stemmy with quite a bit of volatile acidity. Clearly has a hint of mousiness, this is obviously from some hipster-revered winemaker. More brett than I can tolerate, but I'll grant that this no longer carried those unpleasant sweet and candied gamay notes. (2907 views) | | | Tasted by indiscriminate palate on 8/24/2018 & rated 91 points: Lightly Bretty on open but that seems to mostly recede with air, with only a slight pleasant tinge of Bret on the palate after a few hours. Tart red fruit, earth, and saline on the palate. High acidity and low but mouth-coating tannin. Long finish of tart berries and earth. Still quite primary, this has not changed much in the last couple of years. Drink now or hold. (1994 views) | | | Tasted by DougLee on 3/11/2018 & rated 91 points: Ruby color. Fresh nose of plum, blackberry, candied red raspberry, and floral notes. Tart, juicy, and stony on the palate, revealing layers of strawberry, red plum, and blueberry on the palate. Some beef blood and a bit of heat noted also. Moderate acidity and lower tannins. Longer finish of drenching fruit and underlying stone. Enjoyable wine with lots of verve. (2087 views) | | | Tasted by Tussius on 12/18/2017 & rated 90 points: Strawberries, cherries, coriander root and a touch of cardamom.
Intense hit on the palate, the structural backbone of the wine is mostly acidity. It tastes a bit darker than it smells with more blackberries and blueberries. Finishes with a good amount of fine grained, spicy tannins. (2065 views) | | | Tasted by MdeCarabas on 12/1/2017 & rated 93 points: Absolutely delicious
Iris note in the nose, perfumed, floral
Cherries, raspberries, lovely fruit, silky tannins
Perfect for a relaxing glass by itself
I would guess it would be well paired with roasted chicken with earthy fall side dishes.... (1850 views) | | | Tasted by indiscriminate palate on 11/25/2017 & rated 91 points: Three days, three bottles of this. Only the slightest bit of Brett remains after a decant, with pure red fruit, tart cranberry, and loads of earth and minerals. High acid. Long tart, earthy finish. Really lovely. (1825 views) | | | Tasted by indiscriminate palate on 11/23/2017 & rated 92 points: Given several hours of air. The slight funk evident on open really recedes, and what's left is so pure, with rich berries that dissolve into rich minerality. Yum. 91-93. (1651 views) | | | Tasted by indiscriminate palate on 11/22/2017 & rated 91 points: Fruit and a bit of barnyard on the nose. Very juicy fruit on the palate, with some herbs and even meat. A bit of soil/dirt, but mostly really pure red and blue and fruit in a very bright style. Surprisingly, only a bit of minerality. Medium-plus acidity, very low tannin, medium-light body. (1302 views) | | | Tasted by Boatdrinker on 6/26/2017: It's all been said, but what a bursting juicy berry mouthwatering bottle of hell yes. (2081 views) | | | Tasted by DougLee on 5/14/2017 & rated 91 points: Fresh, fruit-filled with some meaty tones. Excellent. (1900 views) | | | Tasted by James Kim on 3/7/2017 & rated 93 points: Decanted for 30 min. Initially reductive on nose and muted the palate. After about 1h in decanter with some vigorous stirring, reductive notes blew off. Now, crushed red/black berries, forest floor, umami sous bois, pine aromas - really enticing. Palate bright black berries, forest floor, hint of pine, bits of soy sauce, really dark bitter chocolate, and good tannins on back end. Nice long finish that echoes the palate. Complex and beautifully balanced - a joy to drink. (987 views) | | | Tasted by LFCHALA on 2/1/2017 & rated 91 points: Very good. (2204 views) | | | Tasted by Boatdrinker on 1/2/2017: A forest wrapped juice tsunami. (2183 views) | | | Tasted by Beerzebub on 11/12/2016: P&p; drinking well right away but reticent; more expressive with 2+ hours of air in the bottle, and at 5 hours seriously pungent and characterful and seems fully open. Fresh, spicy, dark fruit/flowers with some nice depth and pungency; savory/smoky and stony/earthy elements. Clean; no overt Brett. Some noticeably grippy but well integrated tannins, and good tart acidity. Moreish, highly drinkable, quite simply delicious. Good stuff. Seems like drink or hold. (2356 views) | | | Tasted by wa2ofd on 8/20/2016: Delicious, drinking very nicely atm (2011 views) | | | Tasted by jal on 7/20/2016 & rated 90 points: Dark ruby, with nose of cherries. Earthy and chewy with great acidity. A wonderful food wine. A great accompaniment to roast chicken. (2303 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Jean Foillard Producer Website (Importer)GamayPlant RobezFrance 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 Fleurie The single vineyards on weinlagen-info |
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