The grapes come from the Brouilly hill, 150m above sea level on a blue granite terroir facing south-east.
Vinification and maturation
The grapes are harvested by hand and at maturity. They are then fermented with indigenous yeasts according to Burgundian tradition. Manual pigeages are practiced. 1/3 of the harvest will be high on tap.
The color is ruby with good intensity and violet reflections. On the nose, notes of small black and red fruits, with a dominance of minerality. With aeration, the wine seems more lively and enchanting. In the mouth, the wine has a round and fat attack. This attack is carried by a frame of beautiful fruits that take a more tangy character on the palate. The tannins are coated. This wine will have more complexity with a few years of aging from 4 to 5 years.
Ideal with meats, roasted chicken, grilled steak, a fondue Bourguignonne or fresh cheeses like Saint Marcellin and Saint Félicien.
Medals / Press reviews
92 Points, Jamie Goode, www.wineanorak.com, Dec 9, 2014 “Wild ferment, very low sulfur dioxide levels. Wonderful nose of floral red cherry fruit with a sappy, herby edge and some sweet raspberry notes. Lovely perfume. The palate is very fresh with pure, grippy raspberry fruit. Nice freshness and detail. Incredibly drinkable with no excess weight: lean and pure.” | 91 pts Parker 2009 “The Brun 2009 Côte de Brouilly allies lushness of texture to liveliness, lift,and refreshment, and ripeness of blackberry and mulberry with a stonelicking undertone as well as invigorating piquancy and tartness that remind me of chomping down on the berry seeds.”