Domaine Jean Foillard Fleurie red 2023

PRESENTATION OF THE DOMAINE FOILLARD
+ ALL ITS OTHER CUVÉES IN STOCK

Domaine Jean Foillard Fleurie red 2023 :

Attention: upon their release from the winemaker's cellars in November 2025, these 2023 wines were still quite closed and deserved a few weeks (months?) of aging before tasting.

Technical sheet written by the domaine:

Jean Foillard vinified his first vintage in 1981 with his father and established himself in 1985. Since that date, his focus has been on vineyard work to respect the terroir and on traditional Beaujolais winemaking (carbonic maceration) in its simplest form. Only the grape expresses itself.

Grape variety: Gamay noir à jus blanc.

Soils: The Cru Fleurie is divided into 13 climates oriented southeast and northeast over 850 hectares: Les Roches, les Labourons, Poncie, la Roilette, les Garants, Mongenas, la Chapelle des Bois, les Cotes, le Bon Cru, Champagne, la Madone, Grille Midi, les Roches.

The soils are composed of granite sand, a stone with pink tones. Two zones can be distinguished:
- the upper part, dominated by the chapel of the madone with a poor, acidic, and arid soil.
- the lower part, below the village where the soils are deeper and clayey.

Farming: plowing. We use products authorized in organic farming (contact products).

Harvest: manual because Beaujolais winemaking (carbonic maceration) requires whole grapes, perfect ripeness, and sanitary condition, hence a strict selection, feasible only by hand with great care.

Winemaking: cold carbonic maceration at 4° to 7°C, without SO2 and without exogenous yeast over a period of 3 to 4 weeks.

Aging: in oak barrels (no new wood), no SO2, and over a period of 6 to 9 months.

Bottling: no filtration and lightly sulfited during racking.

Tasting: The Fleurie is characterized by its floral aromas. Some notes of wilted rose, iris, and fruits like peach and blackcurrant.

WARNING: the capsule of this bottle is made of food-grade wax. To open it under the best conditions, push your corkscrew directly through the wax, and once it is well into the cork, pull sharply (without using the lever if you have a waiter’s friend), in short, “the old-fashioned way.” This is my best way to avoid “crumbs” in the bottle!