All wines stored at 55° and 70% humidity
Brouilly is sourced from La Folie lieu-dit. A one-hectare parcel of 50-year-old vines planted on granite with very thin topsoil. Fermentation takes place for 21 days in concrete with one pump-over for three days. Aged in concrete and old oak barrels.
Following in the footsteps of your father must be challenging, and when your father is Jean Foillard, that hill is even steeper. I did my best to temper expectations when I first tasted Alex Foillard's Brouilly and Côte de Brouilly, but these two Cru cuvées already transcend their appellations.
Like the wines of his father, Alex's are constructed around satin texture and loaded with sweet and savory brown spices, on top of black raspberries and dark strawberries. They are serious wines produced with an eye on structure, making these emblems for the kind of Cru Beaujolais that can make a happy collector 15 years down the road with their developed Pinoté.
What's impressive and telling about Alex's personal preferences is that both Cru wines Alex are sourced from north-facing vineyards. With warming temperatures, we've seen the natural style of Beaujolais shift dramatically in the last 20 years, and it's these sites that mitigate heat and can turn out classic Cru Beaujolais with freshness and a mineral spine as their cornerstones.