COTE DE BROUILLY 2025
Grape varietal
Black Gamay (Gamay Noir) with white juice.
Tasting notes
Colour: Beautiful deep purple colour.
Nose: Fruity, with aromas of red berries (cherry, strawberry and blueberry) and iris.
Palate: Elegant, full-bodied and well-balanced wine with excellent breadth and persistence on the palate.
Serving suggestions
Serve ideally between 15°C and 18°C (59°F-64°F).
Food and wine pairing
An excellent match for a charcuterie platter, grilled meats or rabbit stew.
Ageing potential
This wine benefits from bottle ageing before revealing its full elegance on the palate and can be cellared for 2 to 3 years.
Origins
The Côte-de-Brouilly appellation was established in 1934. The owners of the Brouilly hill sought to preserve the distinctive identity of their wines amid the expansion of the Brouilly appellation boundaries, as Côte-de-Brouilly wines are traditionally richer and more structured than Brouilly wines.
Terroir
The vineyard, located entirely on the steep slopes of Brouilly hill, is rooted in very hard blue-green granite and schist soils known as “cornes vertes” or diorite. Mont Brouilly is believed to be a remnant of the region’s ancient volcanic activity, making it one of the most emblematic terroirs of Beaujolais.
Vinification and maturing
Hand-harvested grapes.
Gravity-fed filling into concrete vats. Whole-cluster maceration for approximately ten days, including pump-overs and rack-and-return operations prior to pressing, to maximise structure and colour extraction.
The wine is then aged on fine lees in tank.
Vintage : 2025
In the Beaujolais area, the 2025 vintage stands out for its remarkable precocity, in line with great sunny years such as 2015 and 2018.
After a fairly cool winter and a balanced spring, budbreak occurred as early as April 6, followed by a rapid flowering at the end of May, eight days ahead of 2024.
Early summer was marked by contrasts: heavy rainfall in early June, locally accompanied by hail, was followed by a sharp rise in temperatures. A more moderate July preceded a heatwave in August, with peaks above 40°C. (104° F.), leading to significant water stress. These conditions accelerated ripening, enhanced berry concentration and kept disease pressure extremely low.
Harvest began on August 23 for Chardonnay and August 25 for Gamay, extending until September 16 depending on the area. Despite reduced volumes due to hail and drought, quality is definitely there: concentrated, complex wines with deep color and solid tannic structure. A truly nice vintage in the making.
