Silky yet brooding, there's beautifully ripe, dark fruit wrapped around a mineral, granitic core here. The fruit comes from a 1 hectare plot of 50 year old vines in the north-facing lieu-dit Chavannes, made up of granite, schist, and sandy soils. The wine was whole bunch fermented and aged in concrete tanks for 6 months. This is serious Beaujolais.

The son of Beaujolais legend Jean Foillard, Alex had an early introduction into the world of wine. Not resting on his father’s laurels, he honed his winemaking skills in Montpellier, Burgundy, Australia and Japan. Returning to Beaujolais, he purchased his own vineyards in Brouilly and Cote du Brouilly in 2015 at just 24 years old. Alex follows the philosophies of his father, with organic farming, minimal intervention winemaking, whole cluster fermentations with natural yeasts, no filtering or fining and minimal sulphur additions at bottling.