This is one of the most sought after, cult Beaujolais and available on allocation only. Earthy, complex and limited - our allocation is 12 bottles only and that's it for 2024. 

Brother and sister, Mathieu and Camille Lapierre, are doing a tremendous job of keeping their fathers’ vision alive. Again, volumes aren’t huge and it’s a juggling act to share the different cuvees around, but these are cracking Beaujolais.

Jean Foillard is one of Beaujolais’ most renowned producers. Foillard’s wines are extremely complex and deep for an area known for light, juicy reds. This is a high quality, classic expression of the Morgon sub-region. The Classique comes from vines of 20-55 years old, grown on mostly granite solis. Fermented 100% whole bunch, so some carbonic influence, ferment in concrete, then 6-9 months in aged barrique.

Jean Foillard is one of Beaujolais? most renowned producers and he makes this wine from a single vineyard in the famous Cote du Puy sub-region. Foillard?s wines are extremely complex and deep for an area known for light, juicy reds. The Gamay grape makes this wine immediately approachable in its youth but Morgon Cote du Puy are also great cellaring wines. This C?te du Py come from 10-90yo vines, grown on schist, granite and manganese soils. Fermented 100% whole bunch, ferment in concrete, then 6-9 months in aged barrique.

Deeply coloured, smooth and structured Gamay from Morgon in northern Beaujolais. Aromas and flavors of stone fruit and especially cherry are present, becoming kirsch as the wine ages. 

Jean Foillard is one of Beaujolais’ most renowned producers and he makes this wine from a single vineyard in the famous Cote du Puy sub-region. Foillard’s wines are extremely complex and deep for an area known for light, juicy reds. 

Hand harvested without destemming, cold carbonic maceration (4 to 7 ºC), alcoholic fermentation with indigenous yeasts for 3-4 weeks, no sulphur added then 6 to 9 months in old oak.

Gorgeous fruit forward Beaujolais from the son of legendary winemaker Jean Foillard based in Morgon. Here Alex follows in his father's footsteps with some of his tried and tested techniques; whole-cluster fermentation with natural yeasts, no fining or filtration, and no additives of any kind save for a minute sulphur dose at bottling. Very aromatic and textural, super clean and fruity.