About this wine
Sourced from an old-vine, east-facing parcel in Saint-Ennemond, just below the cru of Régnié, this is Alex Foillard's entry-level cuvée and the widest expression of his house style. The whole-cluster fruit undergoes carbonic maceration in cement tanks for about ten days with native yeasts and pump-overs every two to three days, then ages a further four to five months in the same tanks before being bottled unfined and unfiltered. The result is a juicy, floral, gulpable red that mixes a Guy Breton-esque burst of airy pleasure with a touch of the depth and grip inherited from his father Jean Foillard.
The easiest, most approachable place to start with Alex Foillard's wines — light, bright, and immediately drinkable.
Sommelier's Note
"Proof that a Beaujolais-Villages need not be an afterthought — Alex treats his village-level fruit with the same seriousness as his crus, and it shows in the wine's clarity and lift."
Food Pairings
A versatile, food-friendly gulper — try it with roast chicken, charcuterie boards, or lightly chilled on a warm afternoon.
When to drink it
Casual weeknight dinners, aperitif, picnics, chilled summer drinking
Specs
- Grape Varieties
- Gamay
- Style
- Red
- Alcohol
- 12.5%
- Price Range
- $28-32 (参考換算: 一般的な米国小売相場からの推定)
Terroir & Winemaking
100% Gamay, Ecocert-certified organic farming. Whole-cluster carbonic maceration in cement tank (~10 days) with native yeasts, aged 4-5 months in cement, unfined and unfiltered, minimal sulfur added only at bottling.
Frequently Asked Questions
- What grape is Alex Foillard's Beaujolais-Villages made from?
- It is 100% Gamay, farmed organically (Ecocert-certified) on an old-vine, east-facing parcel in Saint-Ennemond, Beaujolais.
- What does it taste like?
- Juicy red berries and raspberry with floral, violet-like top notes, a whisper of tannin, and a light, refreshing, smooth texture typical of carbonic maceration.
- How is it made?
- Whole-cluster carbonic maceration in cement tanks for about ten days with native yeasts, then aged 4-5 months before bottling unfined and unfiltered with minimal sulfur.
- What food pairs well with it?
- Roast or grilled chicken, charcuterie, and light Japanese dishes such as yakitori or dashi-maki tamago; it also drinks well lightly chilled on its own.
- Is this a good introduction to Alex Foillard's wines?
- Yes — it is his most accessible cuvée, showing his signature purity and lightness of touch before moving on to the more structured Brouilly and Côte de Brouilly.
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Talk to the SommelierMore wines from this producer
ブルイィ
Brouilly
RedGamay
In 2016, at just twenty-four, Alex Foillard purchased his own hectare of fifty-year-old vines rooted in the granite soils of Brouilly, the southernmost and largest of the Beaujolais crus. Farmed organically, the whole-cluster fruit ferments in concrete tank for around twenty-one days with daily pump-overs during the first three days, then ages roughly half in concrete and half in used barrels for six months before bottling unfined and unfiltered. The wine shows a charming, sappy fruit intensity with a touch of the earthy, mineral grip that runs through the family's wines.
コート・ド・ブルイィ
Côte de Brouilly
RedGamay
Alongside his Brouilly parcel, Alex Foillard farms a one-hectare plot in the neighboring Côte de Brouilly cru, whose steep blue-granite (diorite) slopes sit at the geographic and geological heart of Beaujolais's crus, just south of Morgon. Vinified in the same whole-cluster, native-yeast style as his other cuvées and bottled unfined and unfiltered, this wine strikes a deeper, more brooding register than the Brouilly, with tooth-staining fruit, gritty earth, and a touch of savory funk.