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Duboeuf Brouilly Chateau de Nervers 2005

Gamay from Burgundy, France
  • RP92
  • W&S90
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Winemaker Notes

This Brouilly, of an intense red color, offers powerful and harmonious red fruits aromas mixed with floral scents (violet). Filling the mouth with rich fruity flavors, this full bodied wine reveals a good tannic structure along with a beautiful balance. Drink now and over the next couple of years.

"The cool, earthy scent implies how savory this Brouilly will taste, a robust wine filled with meaty cherry flavor. The structure keeps those flavors firm and lasting, ready for a grilled hanger steak."
Wine & Spirits Magazine, October 2006

"Waxy black cherries emerge from the nose of the 2005 Brouilly Chateau de Nervers. A medium to full-bodied effort with impressive depth and concentration of fruit, it slathers the palate with sweet black fruits that linger in its prolonged finish. Rich, powerful, and fleshy, it will be at its peak between 2007 and 2014."
Barrel Tasting: 90-92 Points
Wine Advocate, June 2006

Critical Acclaim

RP 92
The Wine Advocate

W&S 90
Wine & Spirits

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Duboeuf

Georges Duboeuf

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Georges Duboeuf, , France - Other regions
Duboeuf
For over 40 years Georges Duboeuf has been the Beaujolais region's most renowned négociant and is today regarded in the wine world as the "King of Beaujolais." Born in 1933 in Pouilly-Fuissé, the son of a winegrower, Georges began selling his family's wines from the back of his bicycle to now-legendary local chefs such as Paul Bocuse and Paul Blanc. In 1964, Georges realized his dream and founded his own company: Les Vins Georges Duboeuf.

Over the years, Georges has developed long-standing relationships with the region's top growers and winemakers. Georges is involved in every aspect of his enterprise and is known for his passion and his legendary palate. In 2003, the Duboeuf family opened a new, modern winery in Romanéche-Thorins. The following year, the Duboeuf and Deutsch families jointly purchased Château des Capitans in Juliénas. With annual sales of 30 million bottles, Georges Duboeuf is one of the world's best-known French brands.

Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality, value-priced wines...

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An extensive appellation producing a diverse selection of good-quality, value-priced wines, Languedoc-Roussillon is the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Provence. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Picpoul, and Bourbelenc. International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls, and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CLW37614_2005 Item# 88720

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