# Morgon Côte du Py (2021)

- **Producer:** Domaine Jean Foillard
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, red cherry, black cherry, violet, earth

## About this wine

The Morgon Côte du Py from Domaine Jean Foillard is a distinguished red wine from the Beaujolais region of Burgundy, France, produced exclusively from 100% Gamay grapes. It originates from the highly regarded Côte du Py slope, known for its granite and schist soils and old vines. Jean Foillard, a key figure in the natural wine movement and part of the influential 'Gang of Four', follows a philosophy of minimal intervention, inspired by Jules Chauvet. His approach emphasizes organic viticulture, late harvesting, and traditional vinification methods to create wines that are authentic expressions of their terroir. The 2021 vintage, despite facing climatic challenges, is noted for its elegance and freshness. The wine is aged in used oak barrels, often sourced from prestigious Burgundy producers, adding complexity without overt oak influence.

## Interesting facts

- Jean Foillard is a member of the 'Gang of Four', pioneers of natural winemaking in Beaujolais.
- Grapes come from old vines, many over 60 years old, on the famed Côte du Py slope.
- Aging occurs in used oak barrels, some sourced from top Burgundy estates like DRC.
- The wine is a pure expression of terroir with minimal intervention.

## Food pairing

The wine's high acidity cuts through the richness of dishes like duck confit and pork, while its fine-grained tannins complement the protein in veal and chicken. Earthy notes in the wine bridge well with mushroom-based dishes.

## Wine making process

The winemaking process for Domaine Jean Foillard's Morgon Côte du Py is characterized by a profound commitment to minimal intervention and natural practices. Grapes are sourced from old vines on the Côte du Py, with harvesting typically done late to achieve optimal ripeness. Fermentation is a key stage, utilizing native yeasts and whole-cluster maceration for 3-4 weeks, without chaptalization. This traditional approach, inspired by Jules Chauvet, helps build structure and complexity. Following fermentation, the wine is aged for 6 to 9 months in used oak barrels, some of which are sourced from prestigious Burgundy estates, adding subtle layers without overt oak character. The domaine practices meticulous organic viticulture, avoiding synthetic treatments and often using minimal or no added sulfur, with no filtration, ensuring the wine is a pure reflection of its origin.