Winemaker Notes
Very beautiful red cherry color, floral and fruity nose, round mouth on the fresh fruits of the garden; supported by soft tannins.
Professional Ratings
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James Suckling
A vivid, pure gamay with plenty of fruit and orange peel. Some minerality. Intensely fruity. Medium to full body. Tangy acidity with clear, sweet-and-sour fruit. Crisp. Drink now.
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Robert Parker's Wine Advocate
Richer, more voluptuous and larger-scaled than its 2017 counterpart, the 2018 Brouilly Reverdon unfurls with a ripe bouquet of mulberries, blackberries and licorice. On the palate, it's full-bodied, ample and fleshy, with broad shoulders and a generous, expressive profile.
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Wine Spectator
Lively acidity cuts through the bright cherry and currant notes of this mouthwatering red, showing details of white pepper, wet stone and dried herb that dovetail onto the finish. Offers light, integrated tannins, with great energy and focus throughout.
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Wine Enthusiast
This wine is a great example of classic Brouilly. It is fruity, just lightly structured with fresh berry flavors that are shot through with acidity. Drinkable now for its fruitiness, it will be even better from late 2020. Kermit Lynch Wine Merchant.
Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
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 wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais 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. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections 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.