One of the best sites from one of Beaujolais’ best producers, if you want something iconic in your glass, try this. It’s all wild cherries, spice, florals, minerality, and succulence. That mineral persistence is attributed to the soils, a crumbling decay of shale and igneous rock that distinguishes Cote du Puy as a unique site. The vineyards sit at the highest point in the cru of Morgon. With minimal intervention in the winery, fruit is fermented with whole clusters for 3 to 4 weeks, before being aged in seasoned oak.

Beaujolais has had something of a renaissance since about the 1980’s. Rather than making the simple, easy drinking wines the region was known for, a small group of producers (notably Jean Foillard) have brought to light the many different, specific terroir of Beaujolais. They’ve shown Gamay to be capable of producing much greater, more detailed wines than many thought possible. Foillard’s expressions of the region’s great crus like Morgon and Fleurie are celebrated for their structure, depth and minerality. His wines are organic, unfined, unfiltered with minimal added sulphites.