Wine in Brouilly

Expresses aromas of red and black fruits. Always hand-harvested, whole Gamay grapes are vinified using a specific regional method called Beaujolais vinification. Firstly, intracellular soaking inside the grapes develops greedy and fruity flavors as well as the flexibility inherent in this variety. Meanwhile, the alcoholic fermentation will allow us to gradually remove all compounds that will bring color, structure and support these sensations. If this phenomenon takes place over a relatively short period (about 10 days), the breeding of several months helps to refine these pleasant characteristics by providing more complex aromatic and tasting notes (notes of spices, pepper, as well as intensity and length). Ageing

Discover Drouhin Brouilly 2011 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

The vintage 2012 is fine, elegant and well-balanced. The tannins are soft; the wine has an intense purple colour. A suave, stylish, pleasing vintage.

Discover Cht Thivin Brouilly Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Cht De La Chaize Brouilly Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Robert Perroud Brouilly Pollen Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Planted around a 12th-century fortress, the vines of this estate have given a crisp wine with red-berry fruit. Along with its fruit, the wine has fine bright acidity and a core of dryer tannins. Like most cru wines from Beaujolais's biggest appellation, it is ready to drink now

Discover Chateau De La Chaize Brouilly Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Jean Louis Dutraive Domaine De La Grand’cour Brouilly Vieilles Vignes Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Deep ruby with complex aromas of fresh red fruits. Well balanced with few spicy notes. Beautiful length.

To say that Gamay runs in the blood would not be such a terrible exaggeration for Alex Foillard. The son of “Gang of Four” Morgon producer Jean Foillard, Alex had early exposure to the world of wine, and more specifically, to the principles of sustainable farming and low-intervention winemaking that brought his father to stardom in natural wine circles, along with like-minded neighbors such as Marcel Lapierre, Guy Breton, and Jean-Paul Thévenet. Alex’s involvement in the family business began at a young age, as he took an early interest in the vineyards and enjoyed helping his father pick grapes during harvest. Intent on carrying on the family tradition of producing handcrafted cru Beaujolais, Alex studied agriculture at the Lycée Agricole in Montpellier, then earned a degree in viticulture and enology in Beaune, while simultaneously interning at a well-respected domaine in Nuits-Saint-Georges. Upon finishing his studies, he sought to earn further experience in vinification via additional internships in Australia plus another with a producer in Japan. Upon returning home to the Beaujolais, in 2015, Alex truly began dedicating himself to the family domaine. The following year, and only twenty-four years old, he purchased his very own vineyards. With roughly a hectare each in the crus of Brouilly and Côte-de-Brouilly, Alex successfully diversified the Foillard cellars, until then full of Morgon along with the odd barrel of Fleurie. Though the vineyards were not certified organic, he immediately began working them according to organic principles. The 2016 vintage marked his first harvest. Jean’s influence is evident in Alex’s solo cuvées: the wines have a seductive aromatic component, a silky texture, and a downright deliciousness that is unmistakably Foillard. After all, Alex used tried-and-true techniques to craft his wines: whole-cluster fermentation with natural yeasts, no fining or filtration, and no additives of any kind save for a minute sulfur dose at bottling. The new generation at Domaine Foillard has burst onto the scene with a bang, and the future is full of exciting possibilities for this talented Beaujolais youngster. Brouilly: • From north-facing lieu-dit La Folie • Fermentation in concrete tank lasts 21 days • Pumpovers take place once a day for first three days • Aged 50% in concrete tank, 50% in barrels for 6 months • Bottled unfined and unfiltered • Aged 6 months in bottle