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| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 73 notes) - hiding notes with no text | | | Tasted by pbaek on 4/3/2024: Ruby color, looking young when judged by the color. Funky, earthy bouquet with floral notes, red berry fruit. Expressive in the mouth, ripe, light red fruits, cranberry notes, orange peel, mint. There is so much fruit here, still. Bright acidity, good lift and freshness. Hard to believe this is a 13 year old wine. 5-10 years left, easily. And I think this will be more interesting in 5 years time. (147 views) | | | Tasted by SchlaepDog on 10/7/2021 & rated 92 points: Light ruby color. Very aromatic displaying crushed cranberries, herbs like thyme, and plenty of funky earth.
The texture of this wine was pure silk with the elegance of a fine Burgundy. It opened with mostly strawberry and cherry fruit that evolved into cranberry/red cherry after about half an hour. Lots of earth and light herbs mix into the finish that is medium long and slightly watery.
It seems to have moved into that mature phase where it tastes more like a French Pinot than Gamay. Excellent, drink now - 2026 (1423 views) | | | Tasted by pbaek on 4/18/2021: Tremendous wine. Notes comparable with last bottle 7/7/2020. (1704 views) | | | Tasted by sidaga on 1/3/2021 & rated 91 points: Robe cerise dense mais translucide, légers reflets orangés;
Bouquet harmonieux, invitant, sur un beau fruité doux & fondu avec des épices. Les notes florales parfument bien l'ensemble. Des notes de réglisses rouges, de sous-bois & de pierres concassés complètent le bouquet .
Bouche en ligne avec le nez, principalement sur le fruit (cerise & fraise)& bien balancé par une acidité rafraîchissante. Minéralité bien perceptible en arrière plan du début à la fin. Finale sur des petits fruits sûrettes & épices. Somme toute encore assez jeune, l'ensemble commence à se fondre. Excellent! (1719 views) | | | Tasted by pbaek on 7/7/2020: More intense compared to the 2010, slightly darker in the fruit. Floral, bright red fruit. Dancing on the palate, so delightful and intriguing. Great wine. (1838 views) | | | Tasted by sidaga on 10/20/2019 & rated 92 points: Robe rubis dense;
Au nez, beau mélange de petits fruits sauvages, légèrement terreux & épicé. Ensemble vif & invitant, les épices prennent plus de place avec le temps. Ensemble élégant, bouquet limite "addictif"!
Bouche en ligne avec les impressions perçus au nez. Le fruité en attaque est principalement sur des notes de petits fruits des champs (cerise, fraise). Bonne vivacité & très énergique. Petite note surette. Belle allonge sur les épices. Agréable & facile à apprécier. Bonne complexité. Excellent! (2109 views) | | | Tasted by Will Hansen on 9/22/2019 & rated 92 points: Wine has aged so well as is right in the perfect drinking zone. Great structure, acidity and still strong fruit in great balance, (1447 views) | | | Tasted by Simoncino on 6/20/2019 & rated 92 points: Foillard strikes again. He seems to craft a good wine for almost every vintage. With no decant and consumed at cellar temperature, I noticed a little less verve and intensity toward the latter half of the bottle. Never felt aromas of cranberry so potently in a wine as I have here. These wines deserve way more credit. (1533 views) | | | Tasted by Yassine23 on 6/15/2019: Quite juicy with some savouriness. Very structured, needs time and or food. Lovely (1449 views) | | | Tasted by Borrejac on 1/4/2019 & rated 90 points: Very fruit and earthy tones. Drinks very delicately now, mellow tannins and still good fruit. Alas, this wad my last bottle. (1446 views) | | | Tasted by gordoyflaca on 11/17/2018 & rated 93 points: Really nice, well balanced (1244 views) | | | Tasted by GAET on 9/8/2018 & rated 89 points: C'est bien fait, mais pas au niveau du côte de Py. (1292 views) | | | Tasted by eluebchow on 12/10/2017 & rated 91 points: Sacrificed my last bottle and I wish I had held on for a few more years; The palate is still quite elegant, with crunchy red fruit, damp earth and floral tones; But there's still some structure on the finish that I think will need some more time to resolve (1979 views) | | | Tasted by GAET on 7/8/2017 & rated 91 points: La robe : aucune trace d'évolution assez claire, avec de fines larmes à l'aération
Le nez : est très fruité sur la fraise écrasée, la cerise
En bouche : l'attaque est équilibré, le vin est très gourmand et La finale est enlevée.
J'ai mieux aimé que celle bue précédemment.
Très bien (2095 views) | | | Tasted by Bakerbd on 6/20/2017: Bit of VA on the nose. Hibiscus, cranberry, cutting acid. This was nice enough, but it think it was slightly off, so no rating. (2090 views) | | | Tasted by Rob and Meg on 3/18/2017 & rated 91 points: Excellent brambly, wild berry fruit with underlying savory tomato leaf, tilled soil, and lavender. Great balance of mid palate richness, structure, and red fruited acidity. Drink or hold. (2273 views) | | | Tasted by sidaga on 1/29/2017 & rated 91 points: Oeil rubis dense;
Nez principalement sur les petits fruits rouges foncés, léger boisé au départ qui s'intègre bien à l'ensemble avec le temps. Les épices douces & l'anis apparaîssent avec le temps. L'ensemble devient plus harmonieux avec l'oxygénation. Invitant, en fraîcheur & élégance.
Bouche tout aussi sur le fruit que le nez, dimension sûrette qui apporte une belle allonge. Superbe balance, digeste mais avec une bonne structure & densité. Légèrement boisé & épicé. Superbe! (2241 views) | | | Tasted by Borrejac on 11/5/2016 & rated 92 points: Great Beaujoulais! I liked the earthy/dark fruity scent and soft velvety taste. A wine to enjoy. Will be better if left to breathe for a while (1909 views) | | | Tasted by Diane (LI) on 7/24/2016: Earth and herbs followed by bright and crunchy red fruit. A little animal but not enough to intrude on the deliciousness of this wine. Had it with burgers tonight, and not my usual pairing, but it worked well. (2091 views) | | | Tasted by Seth Rosenberg on 5/6/2016 & rated 87 points: PnPed. It took a bit for the nose to come out. When it did it showed a crunchy herbal note and stones out front, with some tart cherry and cranberry fruit. It's light and tart on the palate - some green, along with herbal, stones, and very tart red fruits. The finish is tart fruit and stones. Hopefully this will improve with air: right now it's ok, but not what I was hoping for with my first Foillard. Nose - 4.5/6, Palate - 4/6, Finish - 4/6, Je ne Sais Quoi - 1/2 = 13.5/20. (2807 views) | | | Tasted by duvinetdeshommes on 3/25/2016 & rated 88 points: Nez marqué par un beau fruit dominé par la cerise, on retrouve aussi des notes de sous-bois et d’épices douces. En bouche, à l’ouverture, j’ai remarqué un côté dilué (aqueux) désagréable. Cet aspect disparaît quelque peu avec le temps, mais on n’a pas toujours de deuxième chance de faire une bonne première impression! Il me reste une bouteille de ce vin, mais je vais attendre au moins un an avant d’y goûter à nouveau. (2179 views) | | | Tasted by mzimberg on 1/30/2016 & rated 93 points: Sexy velvet purple. Burgundian aromas of earth, pine, menthol and cola. Impeccably well built with dusty red fruits, mushrooms, and old-vine sap. It has the texture of a great burgundy, but a beaujolais density. Irresistible Beaujolais. Drinking great now, but likely to improve for 5+ more years, as it is still very much about its gorgeous fruit. (2604 views) | | | Tasted by SiR on 1/9/2016 & rated 92 points: 12.8% - Clear, med ruby / clean, med to pronounced intensity - cranberry, wild strawberries, mushroom funk, wet earth, nutty, floral violet scent, if served blind I would have guessed a pinot from the cote d'or / dry, med+ acidity, med- silky tannin, med to light body, med+ intensity, persistent length, all in balance, very nice period. 92+ First experience with the Cuvee Corcelette.
Even thought it is not as mineral and does not have the crunchy fruit of the Cote du Py, this remains so delicious in a more Burgundian way. (2297 views) | | | Tasted by tkoby11 on 8/25/2015 & rated 93 points: If it's hot out and you want a red wine, this is where to go, Beaujolais Cru wines, preferably from the Cru sites of Morgon, Fleurie, or Moulin-a-Vent. Brouilly is good too with the right producer. Aromas and flavors of red berries crushed onto limestone rocks. The weight is what makes it great when it's hot out as this flows over the palate with ease and freshness from the electric acidity. #foillard (2713 views) | | | Tasted by jeanrcote on 8/23/2015 & rated 90 points: Very nice beaujolais. This gamay surprised me because I am not a fan of beaujolais. Rasberry taste slighly smoky. It taste plenty of fruits, do good I finished the bottle!!!! (1909 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Jean Foillard Producer Website (Importer)GamayPlant RobezCuvée Corcelette 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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