Thanks to Hardy, the Cru Boo pusher, this wine is now offiically on my radar. As is Cru Boo in general. Grand Cru Beaujolais, made from the Gamay grape, should not be confused with the simpler, lighter, found-in-every-supermarket-Beaujolais Nouveau. Despite the similarities, Cru Boos can be serious, food-friendly wines that benefit from short-term cellaring. Last night, another terrific bottle of the Foillard Morgon.
2006 Foillard Morgon Cotes du Py--This is my second terrific bottle in the last three months. Light-red, strawberry color in the glass. Nose throws some funk and dirt upon opening. Strawberry and cherry fruit lurks an peppery-spice abounds on a palate that is wrapped kind of tight initially. Opens nicely with air. More dark cherry along with some rocky minerality. Concentrated and structured, this could stand a few years in the cellar. Available locally at Tower on Piedmont for $25.