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 and 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), faces east and is aptly named “Hell” for how arduous and exhausting it is to work.
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).
Harvested by hand in crates, in incredibly steep vineyards. Whole-cluster, semi-carbonic fermentation takes place in concrete vats. This intracellular fermentation softens tannins and brings out primary fruit. After fermentation, the wine undergoes 9 months of cask aging in neutral oak before bottling.
Blackberry/blueberry and spice on the nose. A hint of crushed violets as well. The palate has marked weight, balanced by lively acidity. The tannins aren’t sharp, but they are apparent. The blackberry replays on the palate, along with red plum, black pepper and sweet raspberry notes. There’s a good dash of salty minerality as well. Lightly chill and enjoy with grilled sausages or roast pork.