Domaine Jean Foillard Morgon Cote du Py Beaujolais 2016

Another beautiful vintage from Jean Foillard, from one of the best vineyards of  Morgon Cru Beaujolais, Cote du Py. Very well made in a traditional way, the wine is rustic, spicy, flinty, and yet generously, intensely fruited as well. Great to drink now but has a structure for cellaring for a long time.

A natural wine, Gamay grapes are grown in organic vineyards, no filtration, minimal or no Sulfur dioxide. 

Drink now - 2030

(€35.33 / liter)

AWARDS AND REVIEWS

95 Points, Wine Advocate
"The 2016 Morgon Côte du Py is strikingly good, one of the best renditions of this benchmark cuvée in the last decade—in fact, I’ve already consumed the better part of a case. The wine bursts from the glass with a striking bouquet of rose petals, wild berries, dark chocolate and candied violets that’s beautifully projected and defined. On the palate, it’s medium to full-bodied, deep and layered, with an ample core of juicy fruit, melting tannins and a long, stony finish. Foillard told me that some 80,000 bottles were produced." by William Kelley, Sept 2018
91-93 points, Wine Advocate
"The 2016 Morgon Côte du Py is more convincing on the nose than the Morgon Corcelette at the moment, with vivacious dark cherry, raspberry and orange blossom aromas soaring from the glass. The palate is fresh on the entry with crisp acidity, quite linear and very focused with a saline touch on the finish. There is great potential here, and it constitutes one of Jean Foillard's most promising offerings in 2016." 
"Jean Foillard was away from the Domaine when I visited. Readers should refer to my introduction with respect to his son, Alexandre. Needless to say, these are extremely well crafted, low-intervention wines using minimal SO2, used barrels and no fining or filtration. All that is irrelevant if the wine does not taste good, and Foillard's wines have tasted brilliantly for many years, as attested by a stunning 2004 Morgon Côte du Py that would surpass many a hi-falutin Côte de Nuits!" by Neal Martin, Aug 2017