Technically, Beaujolais is part of Burgundy. So, while I considered it when thinking about what wine to serve with the turkey and cranberry sauce this Christmas, it wasn’t as much of a front runner as Pinot Noir was for this special meal.

Glad I ran into this Gamay though. Morgon’s Côte du Py is the premier slope in the appellation and is renowned for producing some of the best Beaujolais around on its famed granite and schist soils.  And when you compound that with Jean Foillard’s organic and carefully constructed handiwork, you’re dealing with an outstanding wine.

First though, how to help it escape from the red wax seal?  Initially I tried to pry it off with my Laguiole with no luck. A quick google search solved our dilemma.  In case you’re ever in this quandary, now you know all you need do is hold the top of the bottle for about a minute with your hand and then the corkscrew will pull out the cork without any trouble and almost no wax in your wine (thankfully).

The next challenge was making sure Grampa did not devour the entire bottle prior to the turkey’s appearance.  That was harder to do than removing the cork.  He knows a good thing when he tastes it.

The Jean Foillard is ruby red with quick legs.  On the nose, it’s clean and developing with medium plus intense aromas of sour cherry, raspberry, cranberry, and slight spice.

The palate is dry with rewarding acidity and light, velvety tannins.  Average alcohol with an elegant body, the flavours include pomegranate, sour cherry, cranberry, red plum, strawberry, dried herbs and moss with a slightly smokey quality. Long finish.

Unfiltered and grown organically, this wine shines with beautifully integrated juicy fruit, a light touch of tannin and great acidity.  WSET Outstanding – drink now, but may be held for at least 5 more years.