About this wine
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.
A step up in weight and seriousness from the Beaujolais-Villages — still juicy, but with more grip and structure.
Sommelier's Note
"One of the most impressive young-vine Brouillys on the market — sappy and pure, but with a mineral spine that rewards patience in the cellar."
Food Pairings
Enough depth and structure to stand up to grilled or roasted meats, mushroom dishes, and soft, creamy cheeses.
When to drink it
Dinner with grilled meats, autumn and winter meals, sharing with fellow wine lovers
Specs
- Grape Varieties
- Gamay
- Style
- Red
- Alcohol
- 14%
- Price Range
- $40-45 (参考換算: 米国小売相場からの推定)
Terroir & Winemaking
100% Gamay from ~50-year-old vines on granite soil, Ecocert-certified organic farming. Whole-cluster fermentation in concrete tank (~21 days, daily pump-overs first 3 days), aged 6 months (50% concrete, 50% used barrel), unfined and unfiltered, minimal sulfur at bottling. Typically 13.5-14.5% ABV depending on vintage.
Frequently Asked Questions
- Where do the grapes for Alex Foillard's Brouilly come from?
- From a one-hectare parcel of roughly 50-year-old vines on granite soils in the Brouilly cru, purchased by Alex in 2016 and farmed organically.
- What does it taste like?
- Sappy, pure red and dark berry fruit (cherry, strawberry, blueberry) with earthy, mineral, and lightly spiced undertones, medium body, and fine-grained tannins.
- How is it vinified?
- Whole-cluster fermentation in concrete tank for about three weeks, then aged six months split between concrete and used barrels, bottled unfined and unfiltered.
- What food pairs well with Brouilly?
- Grilled or roasted meats, mushroom dishes, and dishes with a touch of umami and char, such as yakitori with tare sauce or teriyaki.
- Does Alex Foillard's Brouilly age well?
- Yes — the granite-driven minerality and fine tannin structure give it more aging potential than a typical village-level Beaujolais, though it also drinks beautifully young.
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Talk to the SommelierMore wines from this producer
ボジョレー・ヴィラージュ
Beaujolais-Villages
RedGamay
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.
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.