Product images are for indication purposes only. Label might vary
depending on current vintage.
Morgon Le Classique, Domaine Jean Foillard 2018
All orders are shipped with Packfleet and DHL; the estimated delivery time is between 1 to 3 working days from the processing moment. Orders placed Mon - Fri before midday (12pm) will be processed the same day.
On Delivery day, you will receive a text message from the courier with a 1-hour delivery window.
London and surroundings* - PACKFLEET (delivery Monday to Saturday)
- £7.99 for orders below £80
- £5.99 for orders over £80
- FREE for orders over £120
*Postcodes (E, EC, N, NW, SE, SW, WC, W, TW1, TW2, TW3, TW7, TW8, TW9, TW10, TW11, HA0, HA9, KT1, KT2, KT3, KT4, KT5, KT6, SM4, CR4, CR7, BR1, BR2, BR3, BR4, BR5, BR6, BR7, BR8, DA1, DA2, DA5, DA6, DA7, DA8, DA14, DA15, DA16, DA17, DA18)
England, Wales and Scotland - DHL (delivery Monday to Friday)
- £9.99 for orders below £80
- £7.99 for orders over £80
- FREE for orders over £120
Northern Ireland, Scottish Highlands, and Islands* - DHL (delivery Monday to Friday)
- £13.99 for orders below £80
- £11.99 for orders over £80
*Postcodes (AB31-AB38, AB40-AB56, IV1-IV63, HS, KW1-KW17, PA20-PA38, PA41-PA49, PA60-PA78, PH4-PH44, PH49-PH50, BT, ZE, IM(Isle of Man), Channel Islands)
When possible, your wine is delivered in reused, reliable packaging that significantly helps the environment and also keeps down unnecessary costs, allowing the wines to do the talking.
In some cases, large deliveries will be sent out with a wine courier and delivery time might vary. Please get in touch for more info.
The Morgon has an unusual amount of presence and depth while still being seriously drinkable. Garnet red in colour with rhubarb, blackberry, pepper and cinnamon aromas. In the mouth it is light with silky tannins.
Producer Domaine Jean Foillard
Origin Morgon-Villié, Beaujolais, France
Appellation Morgon AOC
Style Medium body elegant red
Bottle size 750ml
Winemaking Manual harvest into small, 40kg boxes, with careful attention to sorting and selection (due to the lack of SO2 during vinification). Bunches brought in as whole as possible and put straight into a refrigerated room to begin carbonic maceration in the best conditions. The whole bunches are carefully transferred to an open wooden vat and a number of 50hl cement vats and soaked with CO2 to begin carbonic maceration. Indigenous/wild yeasts
Pressing by pneumatic press (grapes are transferred by fork to maintain the structure of the bunches and berries). After pressing juice from both the foudre and cement vats are blended and the cooled slightly to slow the fermentation. Gravitational ‘pumping over’ – a smaller vat is filled with juice, raised above the main vat and drained back into it. Less aggressive than mechanical pumping over causing less damage to the wine and the yeasts. After fermentation wine is racked into foudre and casks where it stays on its fine lees for 6 months before a final blend and bottling. Old wood – buys one year old casks and uses them for 10 years, with the objective of keeping the wood in the background. These are supplemented with two large foudres, both over forty years old. A tiny amount of SO2 is used at bottling only.
Notes Organic and Biodynamic not certified