Alex Foillard, Brouilly
Alex Foillard, now 25 years old started early in the wines and has already what you can call a pretty impressive CV. Apart from being already a star when it comes to making wine, he’s a hell of a chef.
Born and raised by the famous Foillard family in Villé-Morgon, and is now, with 2016 vintage releasing his first wines from his own 2,5 hectare in Brouilly and Côte-Brouilly. He knew already as a kid that it was wine he wanted to work with and lucky for him he originates from a family famous for making extraordinary wines from the different terroirs of Morgon. At the age of 18, he went to Beaune for 2 years of winemaking school, and at the same time he made his internship at Domaine Prieuré-Roch, where he stayed one more year after school was done. Then he went to Australia to work for different producers, to gain more experience.
Since 2014 he’s been working full time in the vineyards and winery together with his mother and father, Agnes and Jéan Foillard at Domaine Jean-Foillard. In 2015 Alex had the possibility to buy 2 really interesting vineyards from two older brothers that wanted to retire. These brothers were not working organically, but lucky for Alex they didn’t do any work in the vineyards at all in 2015, so he has one year in advance when it comes to detox the soil. He’s making his wines at his parents domaine in Villé-Morgon.
The result is floral with red-berry aromatics we just can’t get enough of. Fruity, light red wines with elegance and transparency – that still has depth, length and a fresh, salty mineral finish. Very hard not to finish a bottle too quick.
Soil: Granite rocky, poor soil on 250 meters altitude
Appellation: AOC Brouilly
Age of Vines: 50 years
Yields: 40 hl/ha
Vinification: 21 days of carbonic maceration with some pump over after 3 days and then 4 more times during the maceration. Then pressed and aged in 50% used barrels and 50% concrete tanks before bottling.
2016 Côte de Brouilly
Soil: Blue schist and sand on top of granit rock
Appellation: AOC Côte-Brouilly
Age of Vines: 25-50 years
Yields: 40 hl/ha
Vinification: 21 days carbonic maceration with some pump over over after 3 days and then 4 more times during the maceration. Then pressed and aged in 50% used barrels and 50% concrete tanks before bottling.