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2021 Côte de Brouilly
Alex Foillard
Just south of Morgon lies the Côte-de-Brouilly, a cru whose imposing slopes and strikingly rocky soil imbue Gamay grapes with power and drive that, in examples like this one, can be more reminiscent of Rhône wines than of your stereotypical dainty Beaujolais. Alex Foillard fashions a Côte-de-Brouilly that strikes a deeper register, saturating the senses with tooth-staining fruit, gritty earth, and just a touch of the good funk. A note of iron lends itself to hearty gulps alongside braised pork shoulder, spice-crusted brisket, or a rare ribeye. You’ll appreciate another take on Beaujolais.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2021 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Côte de Brouilly |
Country: | France |
Region: | Beaujolais |
Producer: | Alex Foillard |
Vineyard: | 30, 60 years, 1 ha |
Soil: | Schist, granite, light layer of sand |
Farming: | Organic (practicing) |
Alcohol: | 12% |
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About The Producer
Alex Foillard
The son of “Gang of Four” producer Jean Foillard, Alex had early exposure to the principles of sustainable farming and low-intervention winemaking. Alex’s involvement in the family business began at a young age, helping his father pick grapes during harvest. After studying agriculture at the Lycée Agricole in Montpellier and earning a degree in viticulture and enology in Beaune, Alex purchased his own vineyards, a hectare each in the crus of Brouilly and Côte-de-Brouilly. He works his vines according to organic principles and uses tried-and-true techniques to craft his wines: whole-cluster fermentation with natural yeasts, no fining or filtration, and no additives save for a minute sulfur dose at bottling. As a result, his cuvées have a seductive aromatic component, a silky texture, and a downright deliciousness that is unmistakably Foillard.
About The Region
Beaujolais
After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.
The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.
Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.
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Where the newsletter started

Where the newsletter started
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch