About this wine
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.
The most serious and structured of Alex Foillard's three cuvées — best suited to those who already enjoy Beaujolais crus.
Sommelier's Note
"This is Gamay with the gravity of a serious cru — Alex's Côte de Brouilly sits right at the mineral, savory edge where Beaujolais starts to resemble northern Rhône Syrah."
Food Pairings
Its depth and structure make it a natural match for red meat, game, and richly seasoned dishes.
When to drink it
Special dinners, pairing with red meat or game, cellar for a few years for added complexity
Specs
- Grape Varieties
- Gamay
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- $44-46 (参考換算: 米国小売相場からの推定)
Terroir & Winemaking
100% Gamay from a one-hectare parcel of blue-granite (diorite) soils on Mont Brouilly, Ecocert-certified organic farming. Whole-cluster fermentation with native yeasts, unfined and unfiltered, minimal sulfur at bottling. Typically 13.5-14% ABV depending on vintage.
Frequently Asked Questions
- What makes Côte de Brouilly different from Alex Foillard's Brouilly?
- Côte de Brouilly comes from a separate one-hectare parcel on the steep blue-granite (diorite) slopes of Mont Brouilly itself, giving a deeper, more mineral and savory wine than the neighboring Brouilly cru.
- What does it taste like?
- Dense, tooth-staining dark and red fruit, gritty earth, violet florality, and a touch of savory funk, with firm but polished tannins.
- How is it made?
- Whole-cluster fermentation with native yeasts, no fining or filtration, and only a minute dose of sulfur added at bottling, in keeping with Alex's minimal-intervention philosophy.
- What food pairs well with it?
- Red meat, game, and richly seasoned dishes such as beef tataki, duck, or sukiyaki stand up well to its depth.
- Should this wine be cellared?
- It can be enjoyed young, but its structure and mineral backbone reward a few years of cellaring for those who prefer more secondary complexity.
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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.
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.