Jean Foillard Côte du Py Morgon Gamay 2016

$51

The Foillard name carries as much weight as any producer in Beaujolais, and for good reason. When the wines are on form, as they most often are, they represent some of the most complete bottles of the category. These exemplify exactly why we adore top Beaujolais so much in the first place. Jean Foillard's bottles are not inexpensive in the context of Beaujolais, but they are immensely affordable in the context of top Burgundy, which is frankly how we should all be looking at them. They are a joy to drink in their youth in all their energy and freshness and are endlessly versatile at the table at all stages of their life. We wouldn't trade in Gamay's innate youthful exuberance for anything, though in the case of serious producers like Foillard, it almost does a disservice as to how well the wines can develop with age. Older bottles we have are dead ringers for first-rate Gevrey-Chambertin. Foillard's longtime importer, Kermit Lynch, captures the spirit of these wines with his usual simple eloquence: andldquo;deliciousness with class.andrdquo; We'd like to think that descriptor applies to every great wine we carry at the shop, but it's particularly appropriate with Foillard's bottles. On the surface, everything that happens chez Foillard appears to be just about as expected from producers of the natural set: an aversion to chemical spraying in the vines, native yeast ferments, no chapitalization or filtration and low to no sulfur usage throughout the process. There are plenty of exciting wines made with these methods, but Foillard's wines have attained an almost mythical status in the region because they reach far beyond their natural classification. What makes them so special? To start, Foillard is working with mostly old, and often extremely old vines that he farms meticulously in Morgon and Fleurie. Harvesting is done only when the grapes have reached optimal ripeness, not when it seems convenient from a weather perspective, which can be a risky endeavor in a region where the rewards for such disciplined patience are not as bountiful. Bunches are rigorously sorted before they are brought into the cellar. Once there, each of his cuvandeacute;es is vinified in exactly the same way, where the customary whole cluster fermentation is carried out for about a month in cold conditions that are optimal for achieving the kind of clarity and precision he is seeking. The wines are aged in older Burgundy barrels and bottled with minimal sulfur. The result is always an unyieldingly pure expression of the vintage and his special terroirs, reaching towards the pinnacle of Gamay's potential, year after year.

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Ratings on Delectable

Josh Morgenthau Delectable Pro

Beautiful delicately balanced wine with a deep layered bouquet that unfolds over hours. Raspberry jam, violet candy, morello cherries, wet moss and stones, herbal with some brine and dill. Supple and textured palate, balanced acidity and gentle tannins.

Beautiful delicately balanced wine with a deep layered bouquet that unfolds over hours. Raspberry jam, violet candy, morello cherries, wet moss and stones, herbal with some brine and dill. Supple and textured palate, balanced acidity and gentle tannins.

9.5

Ryan Mullins Delectable Pro

Child labor is the best

Child labor is the best

9.5

Meg Herring Delectable Pro

Lavender perfume, red fruits, smoked meat. This speaks to my soul.

Lavender perfume, red fruits, smoked meat. This speaks to my soul.

9.3

Vito Sergio Parente Delectable Pro

Perfume in a glass

Perfume in a glass

9.2

John Howard Delectable Pro

Harvest production at Hirsch and Cobb Wineries

What everyone else said. So delicious.

What everyone else said. So delicious.

9.3

David T Delectable Pro

Independent Sommelier/Wine Educator

Two of the very best dishes we had in recent memory. Food a 9.8. Wine pairing a 10. Absolutely the best @Plate&Bottle Dinner we attended. Spectacular evening. Thanks to Chef Hedy who talents in the kitchen need to experienced by all. We’ve been to many Michelin stared restaurants all over the world and not had food as delicious as Hedy’s.

Two of the very best dishes we had in recent memory. Food a 9.8. Wine pairing a 10. Absolutely the best @Plate&Bottle Dinner we attended. Spectacular evening. Thanks to Chef Hedy who talents in the kitchen need to experienced by all. We’ve been to many Michelin stared restaurants all over the world and not had food as delicious as Hedy’s.

9.4

David T Delectable Pro

Independent Sommelier/Wine Educator

First course. Vegetable soup that has a chicken broth/red wine/port base. Also, working with 2nd course, pumpkin spaetzle with squash, brown butter, parmesan, sage & crispy brussels sprouts. Beautiful poached strawberries & cherries with fresh & slightly candied, bright dark & red florals. Great soup & spaetzle from our friend Chef Hedy! Find her @plateandbottle Christmas with live Christmas music

First course. Vegetable soup that has a chicken broth/red wine/port base. Also, working with 2nd course, pumpkin spaetzle with squash, brown butter, parmesan, sage & crispy brussels sprouts. Beautiful poached strawberries & cherries with fresh & slightly candied, bright dark & red florals. Great soup & spaetzle from our friend Chef Hedy! Find her @plateandbottle Christmas with live Christmas music

9.2

Daron Watson Delectable Pro

potpourri patch ~ fruit, floral & cola pastels ~ jam leaning to laser acidity cutting through a coco> mocha> pain grillé finish

potpourri patch ~ fruit, floral & cola pastels ~ jam leaning to laser acidity cutting through a coco> mocha> pain grillé finish

9.4

Peter van den Besselaar Delectable Pro

Vintage 2016 / Frivolous! A love expression to life. So appealing. / paired it with red cabbage salad and pork belly / at restaurant Le Baratin at Belleville Paris

Vintage 2016 / Frivolous! A love expression to life. So appealing. / paired it with red cabbage salad and pork belly / at restaurant Le Baratin at Belleville Paris

9.2

Meg Herring Delectable Pro

Raspberries, lilacs, wet stone, earthiness. At first the body feels plush and bouncy but then you get bolts of acidity to balance things out. There’s so much depth and complexity.

Raspberries, lilacs, wet stone, earthiness. At first the body feels plush and bouncy but then you get bolts of acidity to balance things out. There’s so much depth and complexity.

9.4

Location

  • 606A West 28th Street
    New York, NY 10001

  • Hours:
    Monday-Friday: 11am - 8pm
    Saturday: 12pm - 8pm
    Sunday: 12pm - 7pm

WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.