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.
