Domaine Jean Foillard Morgon " Cote du Py ", 2022

Vibrant and Fresh Natural Morgon " Cote du Py "

Upon uncorking, a bouquet of aromas is released, with cherries and raspberries taking the forefront, interwoven with a hint of minerality that lends a touch of elegance. On the palate, its silky texture and graceful flow make it a delightfully light and approachable wine, distinguished by its exuberant fruitiness. It is the ideal choice for those seeking to indulge in the pure expression of fruit in a charming and youthful red wine.

Food Pairing: Aperitif, tomato sauce pasta, charcuterie, grilled sausages. 

STORY BEHIND THIS WINE

30- to 70-year-old vines. 16 hectares. Crumbling granite and ancient schist soils. Vigorous canopy management. No use of chemicals, no use of sulphur. Very low yield. Minimal intervention. Whole bunch. Refrigerated before carbonic maceration. Open tanks and 50-hl concrete tanks soaked with CO2. Indigenous yeasts. Aged on fine lees for six to nine months in old wood (foudres and barrels).

Jean Foillard’s estate comprises of 11 ha, including 5 ha in the fabled Côte de Py climat. A vigneron like Jean Foillard doesn't come around too often. Jean Foillard and his wife Agnès started their handkerchief-size domain in Morgon in the 1980's when the majority of appellation, driven by big negoces, were and are still producing industrial wines. Undeterred by their surroundings, Jean and Agnès decided to embark on their own path. They returned to honest vine growing and wine making the way their grandparents did. The vines are grown organically. The same attention is paid in their cellar. There are no pumps to move the wines at any stage in the chai. Every move of the wine in the cellar, from racking to bottling, is done by gravity. There are no additives in the cellar to hide shortcuts in the vineyards because there are no shortcuts in the vineyards. The hand-harvested grapes are fermented using natural yeasts only.

‘Of all the disciples of Jules Chauvet, Jean Foillard is the most likely to succeed in the practice of using very little SO2, without having his wines act capriciously at the slightest change in atmospheric pressure. His wines possess magnificent body and give aromas of a unique purity and grace.’ 
-La Revue de France

‘There is something no-nonsense and straightforward about Foillard’s wine. It seems to say, let’s cut straight to deliciousness. Deliciousness with class. It has a wonderful texture going down. The finesse from start to finish seems almost offhanded.’
-Kermit Lynch