How it tastesFresh red plum and black cherry with a hint of spice, and the graphite note that runs through Brouilly. Ripe black fruit fills the palate, which is textured rather than lean, with soft tannins and a silky finish. Gamay 100%.The producerOlivier Ravier is one of the most respected growers in Beaujolais, with over 42 years behind him, a former President of the Beaujolais growers association and an appointed expert at the National Institute of French wine appellations. Brouilly is the largest and most southerly of the ten Beaujolais Crus, sitting at the foot of the volcanic Mount Brouilly, and its southern position ripens fruit more fully than the other crus. The twenty-year-old vines are free-standing bush vines, pruned by the Gobelet method, on granite that drains hard. Grapes were hand-harvested at optimal ripeness and given a temperature-controlled semi-carbonic maceration of eight to ten days, then pressed and taken fully through malolactic conversion, with no oak used at any point so the fruit stays clean and direct.Food and drinkingServe cool, at 13-15°C. Roast chicken, charcuterie and cured ham, pork belly, or barbecued sausages and burgers; soft washed-rind cheeses also work. No decanting needed. Drink over the next two to three years while the fruit is at its brightest. Suitable for vegetarians and vegans.
