2005 Jean
Foillard Morgon Côte du Py

The best examples of
Beaujolais can age effortlessly for decades. Beaujolais simply doesn’t get much
better than those made by Morgon’s Jean Foillard, especially in a vintage as
picture-perfect as 2005. Foillard assumed control of his family’s estate in
1980 and is among the region’s most esteemed vignerons. He farms his vines in the granite-rich Côte du Py climat of Morgon, perhaps the most
highly regarded cru in all Beaujolais,
with meticulous care. Foillard’s winemaking regimen is every bit as painstaking
painstaking and dictates no chaptalization or filtering. In 2005 Foillard
delivers big-time. 

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1446472782682-2005+morgon.JPG">

This bottle of the 2005 Morgon Côte du Py, pulled from a
case that I bought on release in late 2006 or early 2007, displays a complex
array of red and dark berry fruit, floral and spice qualities and an intense
undercurrent of smoky minerality, which is typical of a great Morgon. It’s
structured but giving, with the compelling interplay of power and finesse that
defines a great wine. While it’s plenty delicious to drink by itself, a great Beaujolais
like this one really shines with food. It doesn’t get much better than savoring
a mature, or even almost mature (as is the case here) wine from Foillard alongside
a classic like Coq au Vin (roasted
chicken made with Beaujolais, of course) or
simply a platter of charcuterie and mature
cheeses. 93/Drinking window:
2015-2022.

-- Josh Raynolds

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