• Gamay vines that are 45-50-years-old in the famous Fleurie pink sandstone soils
• Traditional, whole cluster fermentation lasts from 3-4 weeks
• Aged for 6-9 months in used oak barrels
• Sourced from two lieux-dits: Grille-Midi and Champagne
• Old Barrels are a minimum 2 years old
• Vineyards are farmed organically
• Unfiltered and with no added SO2 during vinification
Jean and Agnès Foillard took over his father’s domaine in 1980. Most of their vineyards are planted on the Côte du Py, the famed slope outside the town of Villié-Morgon and the pride of Morgon. These granite and schist soils sit on an alluvial fan at the highest point above the town and impart great complexity. Jean follows the teachings of Jules Chauvet, a traditionalist winemaker.
Along with Marcel Lapierre, Jean-Paul Thévenet, and Guy Breton this Gang of Four has returned to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, also no filtration.
These are serious Beaujolais with structure, clearly delineated fruit, spicy notes, and mineralilty - in other words, complex and delicious. This estate comprises nearly fourteen hectares of organically farmed vines. Foillard’s Morgons are deep, structured, and complex, with a velvety lushness that makes them irresistible when young despite their aging potential. Jean raises his wines in older barrels sourced from top estates in Burgundy, a logical decision for someone crafting Gamay in a Burgundian style.