Beaujolais Producers (1) 2016 exam

Question 1

Where is Jean Foillard located?

Answer 1

Region of production: Morgon

Winery Location: Le Clachet

Year Established: 1981

Question 2

How would you describe Jean Foillard wines to a guest?

Answer 2

Foillard is known for structured Morgon wines, crafted in a Burgundian style.

Question 3

Where are Foillard’s Vineyards?

Answer 3

Vineyard Holdings: 14 ha

• Morgon Côte du Py: 8.6 ha; soil is schist, granite and manganese
• Fleurie: 1 ha of 45- to 50-year-old vines; soil is pink sandstone

Question 4

What are the top wines of Foillard?

Answer 4

• Morgon Côte du Py
• Morgon 3.14: cuvée made exclusively from vines 100 years old (or more) in Côte du Py where soil is schist and granite; the name is a play on Py with Pi (π)
• Morgon Cuvée Corcelette: from a parcel of 80-year-old vines in Morgon on sandstone soil
• Fleurie

Question 5

Who is the importer for Jean Foillard?

Answer 5

Kermit Lynch

Question 6

Where is Marcel Lapierre located?

Answer 6

Region of production: Morgon

Winery Location: Morgon

Year Established: 1904

Question 7

What is the top wines of Marcel Lapierre?

Answer 7

• Morgon: 60-year-old vines; soil is decomposed granite
• Morgon “Cuveé Marcel Lapierre”: 100-year-old vines; soil is decomposed granite; previously known as Cuveé MMXI, the wine has been renamed in honor of the late Marcel Lapierre

Question 8

What is the style of Marcel Lapierre?

Answer 8

Brief Description of Style / Vinification Techniques: Part of the Lapierre signature style has been harvesting grapes as late as possible so as to obtain the ripest fruit. Grapes undergo a long, cold maceration before the traditional semi-carbonic fermentation à l’ancienne using whole clusters and indigenous yeasts. The grapes are pressed in a basket press and age on their fine lees for a minimum of nine months in 10- to 13-year-old used oak foudres and fûts.

Question 9

Where is Guy Breton winery located?

Answer 9

Region of production: Morgon

Winery Location: Morgon

Year Established: 1935

Question 10

Where are Guy Breton’s vineyard holdings?

Answer 10

Vineyard Holdings: 3 ha

• Morgon: 1 ha; soil is sand and granite
• Régnié: 1 ha; soil is sand and granite
• Beaujolais-Villages: 0.5 ha; vines are 45-years-old; soil is granite

Question 11

What are the top wines of Guy Breton?

Answer 11

Top Wines Produced:
•Morgon Vieilles Vignes: sourced from the Saint Joseph and Grand Cras climats; vines are 80 years old

• Régnié: equal blend of 35- and 100-year-old vines from Guy’s grandfather
• Beaujolais-Villages “Marylou”: named after Guy’s daughter; sourced from younger vines in the Saint Joseph and Grand Cras climats
and declassified to villages level

Question 12

What is the style of Guy Breton?

Answer 12

Brief Description of Style / Vinification Techniques:

Fermentation is traditional semi-carbonic maceration with indigenous yeasts, and grapes are pressed in an old wooden press. The wines undergo malolactic fermentation in used Burgundy barrels and rest for six to eight months on their fine lees. The wines are bottled unfined and unfiltered, without the addition of sulfur.

Question 13

How much wine does Guy Breton produce?

Answer 13

Average Total Production: 3,000 cases

Question 14

How much wine does Jean Foillard produce?

Answer 14

Average Total Production: 2,500 cases

Question 15

How much wine does Marcel Lappierrre produce?

Answer 15

Average Total Production: 8,000 cases

Question 16

Where is Jean-Paul Thévenet located?

Answer 16

Region of production: Morgon

Winery Location: Morgon

Year Established: 1870

Question 17

How much wine is made by Jean-Paul Thevent?

Answer 17

Average Total Production: 2,000 cases

Question 18

Who is the gang of four as designated by Kermit Lynch?

Answer 18

All the producers mentioned in this deck.

Question 19

What is the style of Jena=Paul Thevent?

Answer 19

Brief Description of Style / Vinification Techniques:

Like the other members of the “Gang of Four,”
hand-harvesting as late as possible for maximum ripeness.

After a rigorous sorting of the grapes, whole-cluster fermentation occurs with indigenous yeasts for two to two-and-a-half weeks at low temperatures, allowing skin contact for as long as possible.

The wine is aged on its fine lees in neutral Burgundian barrels for six to eight months, then bottled without fining or filtration.