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Ce morgon concentré et fruité, réalisé par une pointure du Beaujolais, se garde facilement une quinzaine d'années. More info
The Gamay grapes of this cuvée originate from a granite-soil vineyard situated at high altitude (between 300 and 450m) that belongs to three brothers. The viticulture practiced there is increasingly being aligned with organic methods, and the harvests are undertaken by hand. The vinification seen here is traditional to the Beaujolais region, namely it involves a cold carbonic maceration of the whole bunch of grapes. The wine is matured without the addition of sulphur in oak barrels for 6-8 months in order to preserve the fruit’s freshness. The nose emits notes of fresh fruit with a subtle mineral hint. It has a balanced and intensely fruity taste. It should be enjoyed at an ambient temperature within fifteen years, perhaps to accompany a meat dish or a rich delicacy.
Morgon Eponym'Jean Foillard serve at a temperature of 16°C. It will pair perfectly with the following dishes: Brochettes de suprême de pintade, Fricassée de veau, Paté de foies de volaille.
The Gamay grapes of this cuvée originate from a granite-soil vineyard situated at high altitude (between 300 and 450m) that belongs to three brothers. The viticulture practiced there is increasingly being aligned with organic methods, and the harvests are undertaken by hand. The vinification seen here is traditional to the Beaujolais region, namely it involves a cold carbonic maceration of the whole bunch of grapes. The wine is matured without the addition of sulphur in oak barrels for 6-8 months in order to preserve the fruit’s freshness. The nose emits notes of fresh fruit with a subtle mineral hint. It has a balanced and intensely fruity taste. It should be enjoyed at an ambient temperature within fifteen years, perhaps to accompany a meat dish or a rich delicacy.
Domaine Jean Foillard is, undeniably, one of the most famous producers in Beaujolais. The domain has about 15 hectares of vines, mainly in the Morgon and Fleurie appellations. Jean Foillard, who took over the property in 1981, was inspired by Marcel Lapierre to manage his vines in a style that is as close to organic as possible. Foillard's techniques aim to preserve as much fruit as possible without the use of sulphur. His meticulous and delicate vinifications result in wines with a silky mouth feel. His wines stand out for their intensity of fruit, their freshness as well as for their good balance of structure and delicacy. These are wines that can be enjoyed now or in a few years and are a gold standard for Beaujolais.
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