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| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 120 notes) - hiding notes with no text | | | Tasted by steko78 on 5/26/2024 & rated 92 points: 3ème bouteille dégustée, l'équilibre est excellent, on ne sent pas du tout de lourdeur, c'est digeste mais il y a du fond. Beaucoup de plaisir, comme toujours avec le Côte du Py de Foillard. (701 views) | | | Tasted by North Willis on 5/4/2024 & rated 93 points: Gosh this is a fabulous Cru Beaujolais. I’m liking it more than the ‘19, which I had a few months ago. In comparison, it seems more structured and while its fruit is quite ripe, it’s balanced by the firm but ripe tannins and bright acidity. Drinking this confirms that Foillard really knows the Morgon appellation and the Cote du Py, and how to produce the finest wines from it. Will it improve with age? Possibly, but given its current exuberance, spice notes, and explosive fruit, why wait! (3608 views) | | | Tasted by SlapTheBag on 4/21/2024: This wine was not as big and ripe as I would have expected for a 2020 vintage, relative to a 2020 Clos de la Roilette we had recently.
Got red fruit and charcoal on the nose with some smoke. Palate was an explosion of citrus with lots of smoke. The wine is obviously still young and has not put on lots of complexity, but it's an excellent wine. (4489 views) | | | Tasted by anthroman on 4/20/2024: Drank after about 2 hours of air. Lots of red fruits, strawberries, raspberry liqueur, florals, and gravel. Vibrant, tangy, and juicy dark red fruits in the palate with savory minerality coming through on the back end. Just as nice as my first bottle; will plan to give my others a little more age before diving back in. (3535 views) | | | Tasted by paintinginacave on 4/11/2024 & rated 92 points: Opened four hours in advance. Drank a small glass. A deep ruby core fading to a medium ruby outer edge. There’s a wild, raw, slightly untamed edge to the dark fruit and berries that are beautifully laced with a wonderfully perfumed scent of fresh violets. A stark yet alluring contrast from a stunning wine. (4440 views) | | | Tasted by alanr on 3/10/2024 & rated 92 points: Dark in color, in a 2020 vintage where many other Beaujolais I’ve had have been pretty saturated, sometimes overblown, this feels amazingly classic. A lovely nose, some nice spices, maybe a hint of bubblegum but not to distraction; the palate is controlled, with lively, fresh, crisp dark fruit, the spice is here as well, reminds me a bit of the 2016, and probably my favorite since the 2014 vintage.
Next night: just a little juicier, but so flavorful, well balanced, plain tasty. Still my favorite since the 2016 vintage. (5978 views) | | | Tasted by Peter Spijker on 3/4/2024 & rated 90 points: The most serious Beaujolais I have tried. Dark cherry in spades, some roses, earth, very young (this needs a few more years!). (5507 views) | | | Tasted by Andrew Vaughan on 2/20/2024 & rated 92 points: Very good pair with grilled pork chops, chimichurri, frites and rice. (5796 views) | | | Tasted by Mister Wa on 2/18/2024 & rated 86 points: Déjà excellent après 2 heures d,oxygénation. Belle final en finesse, ça promets de morgonner dans le futur (5138 views) | | | Tasted by grizzlywine on 2/9/2024 & rated 94 points: Eighteen months since my last bottle, this vintage is coming along nicely. The nose is far more open now, black cherry, violet, and a wisp of smoke, very clean. M+ acidity and tannins still dry towards the finish. A pleasure to drink, great pairing with grilled steak, and it should continue to improve for at least five years. (4904 views) | | | Tasted by gnsti on 2/8/2024 & rated 93 points: 라즈베리, 딸기, 체리, 실키하고 세련된 노즈
응축된 과실에 구조감, 산미, 바디감도 꽤 있고
멋진 밸런스
훌륭한 빌라쥬 피노 같기도. (5030 views) | | | Tasted by Trygve Monclair on 1/12/2024 & rated 91 points: Klar rød. Konsentrerte røde bær, nydelige kirsebær, lakris og mineralske toner. Tydelig syre. Får lyst på en kasse. Til andebryst. (5613 views) | | | Tasted by soyhead on 1/2/2024: Seductively smooth with great fruit, thrilling acidity and oh so fresh. Amazing glou glou wine with no harsh edges. Black Raspberries roll off my tongue as I write this. Definitely a step up from the Morgon. I don’t want to tell anyone but the secret is already out though no one seems to have heard it. (6415 views) | | | Tasted by Blauweiss on 12/30/2023 & rated 92 points: Beautifully balanced with red fruits in abundance! (5101 views) | | | Tasted by rocknroller on 12/29/2023: OG Lunch - Holiday Party (Lonny's Place, Mpls): Medium dark red color. Small glass. Crunchy red and blue fruit with a healthy herbaceousness, spicy, tart, ripe, nice texture. Needs some more time to really even out. (5250 views) | | | Tasted by Richard Hanson on 12/25/2023: Lovely and fruity - worth buying (4916 views) | | | Tasted by anthroman on 12/24/2023: Orange rind, red and blue fruit, herbs on the nose, with more and more of the gravelly minerality I love in Morgon coming out over time. The palate was all on tart raspberries and herbs with zingy mouthwatering acidity leading into a focused finish. Nowhere near as big a wine as the 2018, and I only felt the ripeness here as a real sense of energy and vibrancy. Great wine with a lot of depth; glad to have many more bottles. (3998 views) | | | Tasted by pbaek on 12/21/2023: I’m always blown away by how good Foillards wines are. This is no exception. Richer and riper than usual but the fruit is still so pure and lively, there’s floral notes and real depth here. This is going to be outstanding. Well, it already is. (4736 views) | | | Tasted by matt3taras on 12/2/2023 & rated 93 points: Bold, cherry, charcoal, mulch, chocolate, pomegranate, medium long finish. Loved this (5981 views) | | | Tasted by FamousWine on 11/26/2023: This 100% Gamay from the famous Côte du Py lieu-dit is produced by one of the most emblematic winegrowers of the Beaujolais vineyard, Jean Foillard. The wine needed about 30 minutes in the carafe to open up and reduce its rusticity then it was drunk a little chilly during the Sunday lunch. Very expressive and complex nose with plenty of blue and red wild sour berries, a ton of freshly cut herbs, a bit of hay also, violet and a frank pencil lead minerality. Medium-bodied, the palate is rich, carried by supple and delicate tannins, which roll off the tongue and make the mouthfeel so voluptuous and flattering. Powerful flavours of stone fruits, lots of fresh herbs and a dash of mint. The finish is chewy and salivating, with a high aromatic precision, on blond tobacco and a slight earthy side. This Morgon is a true delight! This is another success for Foillard!
[Photo on Instagram] (6379 views) | | | Tasted by burgconvert on 11/23/2023 & rated 91 points: Wonderful. Have not had a better wine at this price…period. Even got some wild sour cherry that is, dare I say, ever so slightly reminiscent of a Roch (not similar palate wise though as this is a different grape)
Nose: 91
Palate: 89 (5451 views) | | | Tasted by Diane (LI) on 11/22/2023: Cherry, cranberry, herbaceous, and earthy. Falls somewhere between sweet and tart, and a joy to drink. (5869 views) | | | Tasted by Montesquieu on 11/16/2023 & rated 95 points: Wow. Once again, Foillard Cote du Py scales to the top of my favorite sub-$35 red list. This must come down to a strong personal preference, but I absolutely adore this wine in most vintages. Flavors of dehydrated red fruit (raspberry, strawberry), bramble, tart cherry or cranberry, moist forest floor, iron. Extraordinarily complex for a lightweight red. Drank great upon pop and pour and only marginally better three hours later. Highest recommendation caveated by my idiosyncratic taste preferences. (5633 views) | | | Tasted by Eudemis on 11/16/2023: 14% alcohol. Soft wax top; the cork underneath is very short but of pretty good quality. Medium colour with a youthful purple tinge.
The nose is very aromatic with a variety of berries ranging from redcurrant to darker and even dried wild fruit; there is also a floral component (peony rose) and some liquorice. The mouth has a searing intensity that verges on painful (in a nice way of course, and no, I am not a masochist); the dominant fruit is redcurrant, and so maybe a tad less complex that the nose. Excellent acidity, and the alcohol level is hard to credit. Good grip with even some slight bitterness in the aftertaste.
One of the purest expressions of Gamay that I ever had. (5348 views) | | | Tasted by SeattleKen on 11/11/2023: Gorgeous ripe red fruit and deep color. On opening, tight but not from tannins or acidity— just reluctant to open. After opening up, it’s ripe black cherries, some sweet cherry jam and a faint granite to remind you it’s gamay. Really awesome mouth feel with a touch of sweet glycerin on finish. Doesn’t have that overwhelming granite quality of other gamay because the fruit more than balances it out. Rich and silky smooth. This is what I remember Morgon tasting like 20 years ago. Easily my favorite Cru Beaujolais in awhile. (5233 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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