# Côte de Brouilly Cuvée Auguste (2023)

- **Producer:** Château des Ravatys
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €21
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, blueberry, violet, herbaceous, chocolate, cedar, cloves

## About this wine

Château des Ravatys spans 36 hectares in Saint-Lager, situated in the heart of the Beaujolais region. Founded in 1850 by Auguste Solet, the estate's flagship red cuvée bears his name in honor of his legacy. In 1923, Madame Mathilde Courbe bequeathed the entire estate to the Institut Pasteur to help support medical research, a philanthropic partnership that defined the estate for nearly a century. Since 2020, the Lavorel family from Lyon has owned and managed the estate, maintaining traditional precision winemaking and environmental stewardship. The grapes are harvested from old vines averaging 60 to 70 years of age, situated on the steep, south-east facing slopes of Mont Brouilly, planted in unique weathered blue granite soils.

## Interesting facts

- Founded in 1850 by Auguste Solet, the estate was bequeathed to the Institut Pasteur in 1923 to fund medical research.
- Crafted from 60 to 70-year-old Gamay vines growing on rare blue granite soils of Mont Brouilly.
- Made without carbonic maceration, using traditional Burgundian long maceration and partial oak vessel aging.

## Food pairing

The vibrant acidity, medium-plus body, and fine-grained tannins of this Côte de Brouilly make it an exceptionally versatile match for rich meats, poultry, and savory mushroom dishes. The wine's structure cuts cleanly through fat, while its depth enhances herb-roasted flavors without overpowering tender textures.

## Wine making process

The winemaking approach for Cuvée Auguste follows traditional Burgundian methods rather than carbonic maceration. Grapes are 100% hand-harvested and completely destemmed upon arrival at the winery. Fermentation involves a long maceration period of approximately 20 days, incorporating partial hot pre-fermentative maceration alongside daily pump-overs, punch-downs, and rack-and-returns to extract balanced structure and depth. Malolactic fermentation takes place after alcoholic fermentation. The wine matures for a total of 18 months, with 70% aged in oak vessels and 30% held in concrete tanks before being bottled directly at the château.