WTN: 2011 and 2012 Foillard Fleurie

I last tasted these wines about a year ago, when they were getting more compelling but still not totally convincing. I would like to think they showed more of their features this weekend, and as such made a stronger case for why one should buy them. Although I haven’t had a Côte du Py in a little while, so I probably need to reacquaint my palate with what that can offer…

2012 Foillard Fleurie
For the first few hours this is such a juicy berry bowl. Gamay to the fullest. With air it eventually begins to show some of the Foillard silky crushed rocks and a hint of lacey elegance. Although always in the very round spherical frame that distinguishes these Fleuries from the Foillard Morgons. It’s pretty dark flavored and decently plump/weighty for 2012, although there is a touch of hollowness in the center reminding one of the year. Overall, very very nice, it shows well for itself.

2011 Foillard Fleurie
Gentler, more evolved and resolved than the 2012. It is also very compelling with lots of layers of dark silky spherical lace. Very much a partner to the 2012, but more impressive. As it has been throughout the two wines' lifetimes (for my palate). This almost makes me want to go out and buy more. But as I said, I may need to first retaste the (cheaper) Côte du Py!

I usually stick to the Morgons (reg, CdP, occasionally can grab a 3.14) but this makes me think I should look harder for Fleurie.

[Jenise]

Unlike most of the rest of France, '11 was a spectacular year for Bojo so not surprised by your comparison. I love Fleuries. Until we visited there last year I hadn't really appreciated the difference between Fleurie and the other communes that one Fleurie after another makes so clear.

Until we visited there last year I hadn't really appreciated the difference between Fleurie and the other communes that one Fleurie after another makes so clear.

How so?

The only other Fleurie that I drink with any regularity is Coudert. But of course that is really Moulin-a-Vent. So I don't think I have much of a handle on what makes Fleurie 'Fleurie'.

...occasionally can grab a 3.14) but this makes me think I should look harder for Fleurie.

I haven't seen any of the 3.14 here in Carolina. But from my experiences in the past I always enjoyed them unequivocally and found them much easier to like/understand than the Fleuries. (Perhaps a function of having started with Foillard via the Morgon CdP, but still..) Regardless, I would buy the 3.14 in a heartbeat (as I do the CdP, automatically each year), whereas future purchases of the Fleurie will probably depend much more on what else is going on wine-wise, mood, etc.

[Jenise]

Until we visited there last year I hadn't really appreciated the difference between Fleurie and the other communes that one Fleurie after another makes so clear.

How so?

The only other Fleurie that I drink with any regularity is Coudert. But of course that is really Moulin-a-Vent. So I don't think I have much of a handle on what makes Fleurie 'Fleurie'.

Well, I generally find Beaujolais to be mostly red fruit. Foillard's Corcelette and Py are both very red fruited. But their Fleurie has blue and black fruit, and most of the Fleuries we tasted were similarly blue-black. Very floral too.