Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
Patchen Markell
Wine guru
966
Sat Jan 16, 2016 11:18 am
Ithaca, New York
Joe Moryl wrote:I used to drink Burgundy more often, but given the price that wines like this fetch, I am mostly looking elsewhere.
Rahsaan wrote:Joe Moryl wrote:I used to drink Burgundy more often, but given the price that wines like this fetch, I am mostly looking elsewhere.
Sometimes I feel that way, about the price. But then even in mediocre bottles there is something about the elegance and finesse of Burgundy that is irreplaceable and always somehow redeeming. So I keep coming back!
Tim York wrote:2013 Jean Foillard Morgon Côte du Py
This is very different from most Morgon. I guess that Foillard must use macération carbonique to achieve the caressing texture and pure expression of fruit, sweeter than usual in Beaujolais, together with fine minerals, moreish acidity and enough grip. Medium bodied at most and probably not for the long haul unlike some more traditional Morgon. Very good.
Rahsaan wrote:Tim York wrote:2013 Jean Foillard Morgon Côte du Py
This is very different from most Morgon. I guess that Foillard must use macération carbonique to achieve the caressing texture and pure expression of fruit, sweeter than usual in Beaujolais, together with fine minerals, moreish acidity and enough grip. Medium bodied at most and probably not for the long haul unlike some more traditional Morgon. Very good.
Tim, from your note here it appears that you do not drink much Foillard. He does indeed use carbonic maceration and has a style very similar to Lapierre, Breton and Thévenet (among others), although for me his wines stand out among that group for being a bit more seductive and pleasing (not sure I could think of any other way to say it).
2013 is not a robust vintage, and I just bought some more to drink now. But (depending on your tastes), I would not be afraid to let Foillard rest in any vintage. The wines do unfold and evolve (if not to the same extent as Burgundy).
On the topic of 'traditional Morgon', I wonder who you have in mind? Some of the more structured Morgon (Bouland, Jadot) have never been to my tastes. They seem to take all the joy out of Beaujolais without achieving the elegance of Burgundy. I am a big fan of Chamonard, who I understand does some carbonic maceration, although maybe less than other neighbors and seems to be firmer than Foillard/Lapierre et al. but also more charming than Bouland/Jadot.
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Joe Moryl wrote:I guess this could go under Bob's Christmas wine thread, but since it is French, I'll post it here.
2006 Pommard 1er Cru Clos de la Commaraine, Louis Jadot: Looks like a Pinot, and a still youthful one at that. Nose is pretty restrained at first, opens a bit after a couple hours. Some earthy cherry, maybe a bit of blood/iron, seems fairly primary. Mid weight, decent finish, but nothing to get too excited about. I used to drink Burgundy more often, but given the price that wines like this fetch, I am mostly looking elsewhere.
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