Brouilly

2018

100% Gamay

Region: Beaujolais

ESTATE HISTORY

In 1870 Laurent Sandrin, the first winegrower of the family, moved to Blacé in Beaujolais and produced his first cuvée, starting a long story of winemaking in the family. His son decided to take over the estate but the war was on France's borders and he was sent to the frontlines in 1915 to repel the Germans. During an assault, he received shrapnel on his face and lost an eye, so he was repatriated and was able to resume his family's activity. It is "thanks" to this event that the history of the family has been able to continue.
Rémi Sandrin is the 5th generation of wine growers of the family. He runs the 17-hectare family-estate.

TERROIR

Brouilly is the largest (~20% of total Cru footprint) and most Southernly Cru in Beaujolais, often characterizes by its fine texture and flavor intensity. 
Exposure: South, Southwest great sun exposure on the high hills.
Soil: The schist and granite terroir gives a slight smoked minerality to their delicate and fragrant wines. 

VITICULTURE

Some vines are old (up to 80 years old).
Traditional farming, goblet pruning. 

WINEMAKING

Grapes manually harvested after a strict sorting out on the vine. The vat room is also ancient with some concrete vats dating back to 1900. 

Semi-carbonic maceration. Temperature control during maceration and after pressing until the end of the alcoholic fermentation. Punching, unloading, pumping over. The press is set at a low pressure (2 bars maximum). After the fermentation there is an extended maceration during 10-12 days.

TASTING & FOOD PAIRINGS

Ruby red color. Red berries nose (strawberry and rasberry). The palate is smooth and round. Mellow tannins.

Pairs well with Bresse chicken, hamburger, for vegans: veggie couscous, roasted eggplants or grilled vegetables lasagna.