Alex Foillard ‘Brouilly’
Alex Foillard ‘Brouilly’ – birthed from 50 year-old vines, planted on granite with a thin layer of top-soil. This north-facing, one-hectare plot is home to one of the plumpest expressions of Gamay one is likely to find. In utter equilibrium, it practically leaps from the glass to greet one with exuberance. Fluttering floral tinges mellow the crunchy red fruits on display. A subtle earthiness offers an unexpected depth as black peppercorns gently warm the tongue. Jowl-biting acidity renders one a drooling, thirstier mess as that terroir-driven minerality cleanses and detoxes. This is a wine that swaddles; plush textural tones embrace the tongue and suddenly, one is love-wracked. A sumptuous showcase of patience and passion.
Alex earns his namesake from pioneer and anarchist himself, Jean Foillard. Having developed an early interest in the family business, he studied agriculture in Montpellier and graduated from Beaune with viticultural and oenological degrees. Consequently, he sought a broadening of horizons and interned with Australian and Japanese winemakers. Returning home in 2015, Alex homogenised his father’s methodology, his academia and own intuition to create a philosophically similar yet nevertheless distinct approach. Soon thereafter he purchased his own vineyards and with a hectare each in Brouilly and Cote-de-Brouilly, he immediately began working them organically. Certain Foillard trademarks have been noticeably inherited: whole-cluster fermentation, native yeast usage, no fining or filtering and merely a minute dose of sulphur upon bottling. Carrying the weight of expectation gracefully, Alex has quickly become revered world-over in his own right.
Alex Foillard ‘Brouilly’ – a wine brimming with identity, elegance and understated style. Evidently, this is a Gamay that hones the terroir that birthed it and seals some of the winemaker’s personality within.
Alex Foillard ‘Brouilly’ – Fluttering floral tinges mellow the crunchy red fruits on display. A subtle earthiness offers an unexpected depth as black peppercorns gently warm the tongue. Jowl-biting acidity renders one a drooling, thirstier mess as that terroir-driven minerality cleanses and detoxes.