Description
What depth this Côte de Brouilly from Julien Frappa (L'Oiseau de Passage) has! … Grown on blue stone soils, the Gamay here offers notes of blackberries and blackcurrants, enhanced by spices and a hint of smokiness. Its structure and complexity call for dishes with rich sauces, stuffed cabbage, a rib of beef with marrow, or a well-matured mountain tomme.
Technical details
L'Oiseau de Passage Julien Frappa Côte de Brouilly L'Ecluse 2022:
- Appellation: Côte de Brouilly
- Farming method: Organic
- Grape variety: Gamay
- Terroir: 15 ares of blue stone soil at Brulhié at an altitude of 390m, 50% gradient (planted in 1977) and 51 ares of blue stone soil at Bois de Brouilly at an altitude of 370m, 35% gradient (planted in 1951)
- Harvest: Hand-picked into 12 kg crates
- Vinification: 15 days’ maceration with whole bunches. Regular punching down
- Ageing: 8 months in 228-litre, 400-litre and 500-litre barrels
- Label: Laurent Corvaisier, painter and illustrator
What to eat with a Beaujolais-Leynes from L'Oiseau de Passage by Julien Frappa?
- Dishes served with a sauce
- Stuffed cabbage
- Andouillette
- Rib of beef with marrow
- Mountain tomme
