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Chateau de Pierreux Brouilly 2011

Gamay from Beaujolais, Burgundy, France
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    Winemaker Notes

    An intense ruby color. The nose is elegant and complex with aromas of black fruit (blueberry and blackcurrant) and floral notes (iris and violet). The palate is powerful and reveals its fruit underpinned by nice tannins. Its personality and structure make it a good match for red meats and cheeses.

    Critical Acclaim

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    Chateau de Pierreux

    Chateau de Pierreux

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    Chateau de Pierreux, , France - Other regions
    Chateau de Pierreux
    Chateau de Pierreux, a 190-acres estate in Brouilly with a magnificent chateau winery built during the Renaissance, is one of the finest domains in the Beaujolais region. Our winemaker, Patrice Monternier, has 25 years of direct experience working with this terroir, inheriting expertise from his father, the winemaker before him. Here the sandy, pink granite soil sprinkeld with blue volcanic rocks is perfect for our Gamay grapes with 4,000 vines planted per 100 acres. Using ecologically friendly viticulture, working with vary low yields, selecting the oldest vines, restricting any unnecessary treatment, and using only narrative yeasts in the winery, we produce grapes (and ultimately wine) marked by the authentic character of their terroir.

    One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

    Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    LNICHPIEBR_2011 Item# 122664

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