A complex and fragrant nose of rich red berries, violets and kitchen spice. Mid-weight with a silky, round texture, the palate adds even more red fruits with a lingering salty, mineral finish.
Gamay, like the Beaujolais region in which it thrives, is often misunderstood and underappreciated. Depending on how it is grown and vinified, it can produce simple, light fruity wines (Beaujolais Nouveau) as well as bigger, structured reds showing cherry, berries, pepper and roasted notes (Cru Beaujolais).
The largest of the Beaujolais Crus, Brouilly wines are full, firm and long-lived. Much of this is a result of the appellation being at the southern border of the Cru region. Soils here range from pink granite, blue/black volcanic rock to limestone and marl. Wines lean more towards fruit than floral with typical notes of red berries and plums and occasional streaks of minerality.
Named after the slope of the Balloquets hills. This single vineyard is home to 50 year-old Gamay vines planted in pink granite and clay soils. The steep (40°), sustainably-farmed vineyard is densely planted (400 vines per acre) and faces east.
Whole-cluster, semi-carbonic fermentation takes place in stainless steel over a period of 12 days. Aged for nine months in foudres prior to a very light filtration and fining.