2022 Technical Specifications
Grape Varieties Gamay noir with white juice
Drinking Window Optimal consumption 2–5 years; ageing potential 7 years
Classification Brouilly, Cru of Beaujolais
Region Brouilly
Soil Well-drained pink soil, Predominantly granitic arenas
Sites Single plot: Le Sigaud, 11 acres, at the foot of Mont Brouilly
Carbonic Maceration Yes
Production Details Hand harvested, with vineyard and winery sorting when necessary. Depending on plot and grape quality, part of the crop is destemmed and vinified in a Burgundian manner with punch-downs and pump-overs; the remainder undergoes whole-bunch semi-carbonic maceration for 10–15 days. The Burgundian-vinified portion matures for 10–12 months in 500 L large casks, while stainless-steel vats are used for the carbonic-maceration portion; the portions are then blended into one appellation cuvée. Recommended serving temperature is 15–16°C (59–61°F).
Tasting Notes Deep red-purple colour; fleshy and balanced, with supple, caressing tannins, pronounced fruit and a delicately peppery finish. The 2022 vintage is additionally characterized as offering deep-coloured, full-bodied and structured examples as well as fleshy wines.
2021 Technical Specifications
Grape Varieties Gamay noir with white juice
Drinking Window Optimal consumption 2–5 years; ageing potential 7 years
Classification Brouilly, Cru of Beaujolais
Region Brouilly
Soil Well-drained pink soil, Predominantly granitic arenas
Sites Single plot: Le Sigaud, 11 acres, at the foot of Mont Brouilly
Carbonic Maceration Yes
Production Details Hand harvested, with vineyard and winery sorting when necessary. Depending on plot and grape quality, part of the crop is destemmed and vinified in a Burgundian manner with punch-downs and pump-overs; the remainder undergoes whole-bunch semi-carbonic maceration for 10–15 days. The Burgundian-vinified portion matures for 10–12 months in 500 L large casks, while stainless-steel vats are used for the carbonic-maceration portion; the portions are then blended into one appellation cuvée. Recommended serving temperature is 15–16°C (59–61°F).
Tasting Notes Deep red-purple colour; fleshy and balanced, with supple, caressing tannins, fruit and a delicately peppery finish. The 2021 Beaujolais vintage is additionally described as having bright colour with a purplish reflection, red and black fruit aromas and lightly spicy notes.
Sources: www.drouhin.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Gamay noir with white juice
Drinking Window Optimal consumption 2–8 years; ageing potential 10 years
Classification Brouilly, Cru of Beaujolais
Region Brouilly
Soil Well-drained pink soil, Predominantly granitic arenas
Sites Single plot: Le Sigaud, 11 acres, at the foot of Mont Brouilly
Carbonic Maceration Yes
Production Details Hand harvested, with vineyard and winery sorting when necessary. Depending on plot and grape quality, part of the crop is destemmed and vinified in a Burgundian manner with punch-downs and pump-overs; the remainder undergoes whole-bunch semi-carbonic maceration for 10–15 days. The Burgundian-vinified portion matures for 10–12 months in 500 L large casks, while stainless-steel vats are used for the carbonic-maceration portion; the portions are then blended into one appellation cuvée. Recommended serving temperature is 15–16°C (59–61°F).
Tasting Notes Deep red-purple colour; fleshy and balanced, with supple tannins, fruit and a delicately peppery finish. The 2020 vintage is additionally described as intensely coloured, rich and dense, with blackberry, cherry, liquorice and spice.
Sources: www.drouhin.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Gamay noir with white juice
Drinking Window Optimal consumption 2–8 years; ageing potential 10 years
Classification Brouilly, Cru of Beaujolais
Region Brouilly
Soil Well-drained pink soil, Predominantly granitic arenas
Sites Single plot: Le Sigaud, 11 acres, at the foot of Mont Brouilly
Carbonic Maceration Yes
Production Details Hand harvested, with vineyard and winery sorting when necessary. Depending on plot and grape quality, part of the crop is destemmed and vinified in a Burgundian manner with punch-downs and pump-overs; the remainder undergoes whole-bunch semi-carbonic maceration for 10–15 days. The Burgundian-vinified portion matures for 10–12 months in 500 L large casks, while stainless-steel vats are used for the carbonic-maceration portion; the portions are then blended into one appellation cuvée. Recommended serving temperature is 15–16°C (59–61°F).
Tasting Notes Deep red-purple colour; fleshy and balanced, with supple tannins, fruit and a delicately peppery finish. The 2018 vintage is additionally described as deeply coloured, with good tannic structure and intense ripe-red-fruit notes.
Sources: www.drouhin.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Gamay noir with white juice
Drinking Window Optimal consumption 2–5 years; ageing potential 7 years
Classification Brouilly, Cru of Beaujolais
Region Brouilly
Soil Well-drained pink soil, Predominantly granitic arenas
Sites Single plot: Le Sigaud, 11 acres, at the foot of Mont Brouilly
Carbonic Maceration Yes
Production Details Hand harvested, with vineyard and winery sorting when necessary. Depending on plot and grape quality, part of the crop is destemmed and vinified in a Burgundian manner with punch-downs and pump-overs; the remainder undergoes whole-bunch semi-carbonic maceration for 10–15 days. The Burgundian-vinified portion matures for 10–12 months in 500 L large casks, while stainless-steel vats are used for the carbonic-maceration portion; the portions are then blended into one appellation cuvée. Recommended serving temperature is 15–16°C (59–61°F).
Tasting Notes Deep red-purple colour; fleshy and balanced, with supple tannins, fruit and a delicately peppery finish. The 2017 vintage is additionally described as deeply coloured, with good tannic structure and ripe-red-fruit aromas.
Sources: www.drouhin.com ↗ · Compare this vintage
Producer Information
Website
Address
7 Rue d’Enfer, 21200 Beaune, France
Phone
+33 3 80 24 68 88
Owner
Drouhin family
Cellarmaster
Véronique Boss-Drouhin