# Brouilly (2024)

- **Producer:** Domaine Georges Descombes
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, raspberry, violet, rose, black pepper

## About this wine

Based in the tiny hamlet of Vermont in Villié-Morgon, Georges Descombes (nicknamed 'Le Noune') is revered as the unofficial fifth member of the historic Beaujolais 'Gang of Four'. This legendary group of winemakers revolutionized the region in the late 1980s by returning to old, natural viticultural practices and non-interventionist cellar methods. Descombes took over his family estate in 1988 and immediately converted the farming to organic methods. Today, he owns 15.5 hectares of vines, with a mere 3.5 hectares situated in the prestigious Brouilly appellation. His steep-sloped parcels around Mont Brouilly reach up to 500 meters in elevation, featuring lean, gravelly granitic soils that yield wines of remarkable purity, depth, and character.

## Interesting facts

- Georges Descombes is celebrated as the unofficial fifth member of the iconic Beaujolais Gang of Four, pioneers of natural winemaking.
- Descombes utilizes an exceptionally long, cold carbonic maceration of up to 40 days to coax out deep, clean aromatics.
- With only 3.5 hectares owned in the Brouilly appellation, this expressive cuvée is highly allocated and sought after globally.

## Food pairing

The wine's high acidity and bright red fruit profile make it incredibly versatile. It cuts through the richness of charcuterie and fatty meats like duck or pork, while its low tannins ensure it won't clash with lighter poultry dishes or soft-pressed cheeses.

## Wine making process

The winemaking process at Domaine Georges Descombes is defined by a highly patient, non-interventionist philosophy. Grapes are 100% hand-harvested at full maturity and undergo strict sorting in the vineyard. The whole-cluster fruit is subjected to a traditional, exceptionally cold semi-carbonic maceration in 60-hectoliter cement vats, which can last between 30 to 40 days. Fermentation occurs spontaneously using only native yeasts, without any enzymes, chaptalization, or temperature control. The grapes are gently pressed using a traditional vertical wooden press. The standard Brouilly cuvée is aged for approximately six months in cement tanks to preserve its fresh fruit character. The wine is bottled completely unfined and unfiltered, with only a minuscule dose of sulfur added at bottling for stabilization.