Soil/Topography
Emblematic terroir of Brouilly, this cadastral place is located in the northern extension of the place called La Chaize. Facing South-East with steep slopes, it has granite soil typical of the region and offers ideal ripening conditions for Gamay Noir.
Winemaking process
Plot vinification (100% Gamay noir) / 10% Whole Clusters / Yeasts type : wild / Maceration : 16 days in stainless steel vats. Pumping over and offloading. No treading. SO2 addition after MLF & at bottling / Maturation : 6 months in a oak vat
Technical notes
Ingredients :
Grapes & sulphites
Calories :
87 kcal/12cl
Alcohol content :
12,99%
Total acidity :
4,48 g/L
SO2 Total :
59 mg/L
Residual sugar :
<1,3 g/L
Tasting notes
Commented by Olivier Poussier:
Color :
A beautiful dark ruby color with purple reflections.
Nose :
The nose is open on a ripe and fresh fruit; the aromatic whole is juicy on the burlat cherry, morello cherry, pits and a hint of ground pepper. The nose is also marked by a graphite imprint of the soils which brings depth. The aged patina is nuanced and subtle.
Palate :
The palate opens up with quality amplitude, a luscious heart with a powdery tannic structure that stretches the palate. The power is diffuse and the fruit quenches the thirst. It is a beautiful retro-flavors that associates the fruit of Gamay with the minerality of the soils. It is a sapid and fine whole that makes us forget its natural richness.
Service temperature :
15°C / 59°F
Awards
94/100
James Suckling : "What a deep nose of sour cherries and forest berries this remarkable Brouilly has. The touch of forest-floor character will surely expand as it matures in the bottle. Simultaneously silky and vibrant on the medium-bodied palate. Wonderful freshness and precision through the long finish. "
