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Chateau de Pierreux Brouilly 2012

Gamay from Beaujolais, Burgundy, France
    12.5% ABV
    • JS91
    • WS90
    • WE89
    • WE88
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    12.5% ABV

    Winemaker Notes

    Environmentally friendly growing techniques are used and the soil is turned so as to minimize the use of herbicides. Horses are used to work the narrowest and least accessible rows.

    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, Beaujolais, Burgundy, France
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    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.

    Beaujolais

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    The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

    Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

    Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

    Delightfully playful, yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines from Beaujolais and parts of the Loire Valley. While it has received some criticism for its role in Beaujolais Nouveau—a decidedly young, fruit-dominant and playful wine—the Gamay grape is very capable of producing serious wines. The variety is also widely planted in Savoie, Valle d'Aosta and Switzerland, and has recently found success on a small but growing scale in Oregon.

    In the Glass

    In its simplest form as Beaujolais Nouveau, a wine released just a couple of months after harvest, Gamay is fresh and full of cranberry and cherry candy flavors. But Gamay is capable of much more. The region of Beaujolais is divided into Villages and Crus, where granite-rich soils and conditions are perfect for Gamay. The Villages and Crus wines, given more time on the vine and in the winery, offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth as well as aging potential.

    Perfect Pairings

    Gamay is delicious on its own; the simpler bottling can even benefit from a light chill before serving. It is the quintessential picnic red and goes well with simple charcuterie, country pâté and terrines. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of a spicy kick. Gamay can also be a great pairing with poultry, especially duck or Thanksgiving turkey with cranberry sauce.

    Sommelier Secret

    Within Beaujolais, there are ten different Crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.

    PIN366363_2012 Item# 131270