2009 Domaine Drouhin Brouilly

Year: 2009
Appellation: Beaujolais
Country: France
Vinous Media: 89
Wine Enthusiast: 88
Red Wine
Price :
$13.95
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A KNOCK-OUT!!

"Bright violet. Blackberry and violet on the nose and palate. Easygoing and supple but a bit soft in the middle; shows a jammy quality with air and tails off on the finish. Will this gain weight with a bit of bottle age? 87(+?). 2009 Morgon: Vivid ruby. Primary aromas of dark berry and cherry skin, with hints of licorice and violet. Sappy and seamless in texture, offering sweet blackberry and cherry compote flavors and silky texture. Tannins build with air, adding shape to the nicely persistent, floral-accented finish. " (IWC)

"Fullbodied, rich-feeling wine, quite sumptuous in its texture. It has a layer of tannins to give structure, although the wine is essentially soft and enveloping. Imported by Dreyfus, Ashby & Co. —R.V." (WE)

Winery Notes:
GRAPE VARIETY: Gamay.

VINEYARD Site: the souternmost Cru of Beaujolais, Brouilly is also one of the most famous and largest. The vines are planted on steep slopes. History & Tradition: from a distance, Mont Brouilly looks like a volcano. There is a small chapel at the top. It was built in 1857 to place the vineyard under the protection of the Virgin Mary. Soil: varied, from granite to alluvial sediment.

VITICULTURE Density: 9 000 vines/ha, to check the strength of the varietal. Pruning: Gobelet method (Goblet pruning), very short, to control yield.

VINIFICATION Harvesting: by hand. Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes. Maceration: 4 to 10 days. Ageing: stainless steel vat.

TASTING NOTE BY VÉRONIQUE BOSS-DROUHIN: "An elegant Beaujolais: intense ruby-red colour; on the nose, aromas of violet, lilac, sometimes blackberry and cranberry. Supple tannins, with lively acidity. On the palate, the wine leaves a pleasant note of wild berries".

VINTAGE: Very intense dark red colour. Notes of ripe black fruits and spices. Very supple, it is one of the finest vintage since 2003.

SERVING Temperature: 15°C (57°F). Cellaring: 2 to 6 years.