Julien Duport 'Lieu dit Brouilly' Côte de Brouilly, 2020

Julien Duport 'Lieu dit Brouilly' Côte de Brouilly, 2020

Regular price $34.00

This wine is made from 100% Gamay. Grown on thin and nutrient poor granitic soil, the vines search deep into the earth for nutrients, and produce fuller, richer grapes with more dark fruit character. The wine undergoes a semi-carbonic maceration to accentuate this fruit and bring a little freshness to the table. We would pair this with steak caesar salad.

  • Dry
  • Medium Bodied
  • Light Tannins
  • Medium Acid

This product is available for Local Delivery/Pickup from:

  • Morris
  • West Hartford

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PAIRS well WITH

  • Poultry
  • Fish
  • Grains & Pasta & Rice

Details

From our Importer: Although his parents never made wine, Julien Duport’s uncle, grandfather and great-grandfather all did, and Julien knew from age four he was destined to become a vigneron. Just as he finished his schooling in 2003, the local bulk grape market collapsed, so Julien took over the farming of his family parcels, most of which are old bush vines planted in gobelet, planted in 1885, and some of which are still pre-phylloxera vines on the original
plantings from 1885, and some of which are still pre-phylloxera on the original French rootstock.

After two decades of honing his craft, Julien now has a total of 6.5 hectares under protection and has returned to many of the old methods of his grandfather : plowing by horse and hand plow, fermenting in cement tanks using only native wild yeasts and without SO2, doing a long élevage in neutral barrels and large foudres, and then bottling without any filtration or fining. In a word, everything we’ve learned to look for in Beaujolais, but stylistically they are focused on less of the taste of partial carbonic maceration as most are today (which, don’t get me wrong, can still be delicious!) but more on a historical-throwback style to when Beaujolais growers sold their wine in barrels (because when has 750mls of Brouilly been enough?) Duport makes beauties that taste like what you’d imagine from a rich and generous vintage like 1959 - Serious Beaujolais that you can now drink with steak or stash in the cellar.

If not concentrated, elegant, memorable Brouilly, made from horse-plowed pre-phylloxera Gamay
from the fin-de-siècle, then what in the world of wine do we have to get excited about ? - Lyle Railsback

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