Gamay
Dominique Piron Brouilly 2017
Drink now through to 2024. No need to decant before serving.
Brouilly is the most southerly of the Beaujolais crus and the Gamay-based reds made here tend to be amongst the most fruit-forward and robust of the region, characterised by luscious ripe plum and berry flavours.
Dominique Piron’s Brouilly is true to type with notes of dark cherry, blueberry, blackcurrant and kirsch complemented by hints of violets, aniseed and cinnamon. On the palate the entry is silky smooth followed by fine tannins and a vibrant hit of acidity that makes this a very versatile gastronomic wine. Take a trip to France by pairing this elegant bottle with classic local fare like a hearty pot-au-feu beef stew, garlicky sausages or a seared duck breast served with a cherry sauce.
With family roots in Beaujolais which date back to 1590, Dominique Piron is currently the 14th generation to make wine on this soil and sees himself as a caretaker for future generations. His Brouilly is made with Gamay grapes sourced from 50 year old vines planted on the cru’s typical granitic soils which help to give a certain elegance and finesse to the wine. He insists on hand harvesting all of his grapes to ensure they arrive at the winery in the best possible condition and the wine is then fermented and macerated over the course of 10 to 12 days.
Brouilly is the most southerly of the Beaujolais crus and the Gamay-based reds made here tend to be amongst the most fruit-forward and robust of the region, characterised by luscious ripe plum and berry flavours.
Dominique Piron’s Brouilly is true to type with notes of dark cherry, blueberry, blackcurrant and kirsch complemented by hints of violets, aniseed and cinnamon. On the palate the entry is silky smooth followed by fine tannins and a vibrant hit of acidity that makes this a very versatile gastronomic wine. Take a trip to France by pairing this elegant bottle with classic local fare like a hearty pot-au-feu beef stew, garlicky sausages or a seared duck breast served with a cherry sauce.
With family roots in Beaujolais which date back to 1590, Dominique Piron is currently the 14th generation to make wine on this soil and sees himself as a caretaker for future generations. His Brouilly is made with Gamay grapes sourced from 50 year old vines planted on the cru’s typical granitic soils which help to give a certain elegance and finesse to the wine. He insists on hand harvesting all of his grapes to ensure they arrive at the winery in the best possible condition and the wine is then fermented and macerated over the course of 10 to 12 days.
Description
Drink now through to 2024. No need to decant before serving.
Brouilly is the most southerly of the Beaujolais crus and the Gamay-based reds made here tend to be amongst the most fruit-forward and robust of the region, characterised by luscious ripe plum and berry flavours.
Dominique Piron’s Brouilly is true to type with notes of dark cherry, blueberry, blackcurrant and kirsch complemented by hints of violets, aniseed and cinnamon. On the palate the entry is silky smooth followed by fine tannins and a vibrant hit of acidity that makes this a very versatile gastronomic wine. Take a trip to France by pairing this elegant bottle with classic local fare like a hearty pot-au-feu beef stew, garlicky sausages or a seared duck breast served with a cherry sauce.
With family roots in Beaujolais which date back to 1590, Dominique Piron is currently the 14th generation to make wine on this soil and sees himself as a caretaker for future generations. His Brouilly is made with Gamay grapes sourced from 50 year old vines planted on the cru’s typical granitic soils which help to give a certain elegance and finesse to the wine. He insists on hand harvesting all of his grapes to ensure they arrive at the winery in the best possible condition and the wine is then fermented and macerated over the course of 10 to 12 days.
Brouilly is the most southerly of the Beaujolais crus and the Gamay-based reds made here tend to be amongst the most fruit-forward and robust of the region, characterised by luscious ripe plum and berry flavours.
Dominique Piron’s Brouilly is true to type with notes of dark cherry, blueberry, blackcurrant and kirsch complemented by hints of violets, aniseed and cinnamon. On the palate the entry is silky smooth followed by fine tannins and a vibrant hit of acidity that makes this a very versatile gastronomic wine. Take a trip to France by pairing this elegant bottle with classic local fare like a hearty pot-au-feu beef stew, garlicky sausages or a seared duck breast served with a cherry sauce.
With family roots in Beaujolais which date back to 1590, Dominique Piron is currently the 14th generation to make wine on this soil and sees himself as a caretaker for future generations. His Brouilly is made with Gamay grapes sourced from 50 year old vines planted on the cru’s typical granitic soils which help to give a certain elegance and finesse to the wine. He insists on hand harvesting all of his grapes to ensure they arrive at the winery in the best possible condition and the wine is then fermented and macerated over the course of 10 to 12 days.
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