Foillard CdP 2008 -- Seems just fine today

[kirk wallace]

I had noted some prior (December) posts suggesting that this was shut down; I had it with lunch today; in carafe for no more than 15 minutes initially. It was delightful; nice structure; beautiful, transparent fruit. Don't have much prior experience (had my first Foillard, an '06, this November in Paris, but it was not Morgon, it was Fleurie, if i recall), but this certainly didn't seem shut down.

One question: I had noted prior suggestions that the label (or the import lable) had an "S" for sulfured or an "N" for natural/non-sulfured. I could not find this on the label or on the import label (Kermit). Did i miss it or has the labeling changed?

 

[Cory Cartwright]

The LaPierre has the N/S distinction. And yes, the CdP is in a nice spot.

 

[kirk wallace]

originally posted by Cory Cartwright:
The LaPierre has the N/S distinction. And yes, the CdP is in a nice spot.

Thanks.

 

[Larry Stein]

Speakin' of N/S, I looked at my '05 Lapierre labels (KL import) and there isn't a designation of either kind on the label.

What's up with that?

 

[Cliff]

Agreed about the Foillard being in a good spot right now. Anyone have advance word on 2009?

 

[Scott Frank]

Showing well, indeed. Had it at dinner last week along with the 2007 Breton Morgon. It did take about an hour to really open up and was never as generous as the Breton. Lovely nonetheless.

 

[Ian Becker]

Decanting the CdP has seemed to really help as of late, while it didn't seem to do much a few months ago.
Courcelette kept me happy in the meantime though.

 

[Rahsaan]

Sounds much better indeed than my bottle from early December.

Nice to hear.

 

[Jim Hanlon]

I drank this wine last night, and my bottle was very tight. Not nearly as open as the 2007 Py or 2008 Corcelette. The wine was nice, but has a lot more to offer.

 

[nigel groundwater]

originally posted by Larry Stein:
Speakin' of N/S, I looked at my '05 Lapierre labels (KL import) and there isn't a designation of either kind on the label.

What's up with that?

It may be that KL only imports one or the other i.e. lightly sulphured only at bottling or not at all. If the latter it requires special handling/storage [below 14oC] to avoid any unwanted bacterial/yeast effects and that will presumably have been signalled somewhere - by the importer at the minimum I would have thought.