Winemaker Notes
The Sauburins vineyard is planted to 50 year old vines that are planted in deep granite soil steep slopes facing Mont Brouilly. The grapes are hand-picked, whole bunch macerated and aged 10 months in concrete vats. This cuvee gives an intense ruby red color with purple/blue tints. The mouthfeel is seductive and flavorful with a lovely black and red berry fruit feel, the tannins are noticeable yet elegant.
Ideal as a partner to white meat and light appetizers.
Professional Ratings
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Wilfred Wong of Wine.com
The 2023 Domaine Gilles Copéret Brouilly, crafted from 100% Gamay in the heart of Beaujolais, shines with a deep ruby hue accented by youthful purple highlights. It opens with aromas of freshly crushed grapes and delicate rose petals. On the palate, it is lively and lifted, with light tannins and joyful red fruit flavors. A charming expression of Brouilly, and a delightful match for pan-fried pork chops with Dijon mustard and herbs. (Tasted: August 3, 2025, San Francisco, CA)
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James Suckling
Juicy and crisp, this red offers sour cherries, citrus peel and dried herbs on the nose. Medium-bodied with vivid acidity and a supple texture. Flavorful and easy to drink.
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.