Marine Descombe runs her family winery at Vins Descombe in Brouilly, which was founded in 1905 by her grandfather. A textbook blue stone Brouilly style Beaujolais-Villages. Beautiful purity of gamay noir fruit meets cement ageing, showcasing the unique expression of Beaujolais. Certified...
From Château du Poncié, hillside, northeast-facing, 0.17 ha. Cool area, well-draining granite soils.100% whole cluster with minimal added SO2, 3-day cold maceration, short ambient yeast fermentation in 3850L tank with just a few gentle punch-downs. Aged for 12 months in used barrels and another 8...
The grapes are hand-harvested. Whole clusters are kept depending on the maturity of the stems. Temperature controlled tanks are used to manage the speed of the alcoholic fermentation. Pump-overs happen daily to break the cap and punch downs are used depending on the vintage.
100% Gamay. 2023 is the second vintage from this 10-are (0.1 hectare) plot of vines on a western-exposed, Kimmeridgian limestone ridge in the village of Vincelottes, minutes south of Saint Bris and west of Irancy. Planted in 1990 and farmed organically with low yields (35 hl/ha). The bunches are...
From four hectares across three plots in Les Marans, Les Ballis, and La Côte. Soil is granite, manganese, and sand. Vines average 40 years-old. Whole cluster fermentation in concrete vats, aged 70% in vat and 30% in used oak barrels.
From a small plot in Les Mongenats, vines average 40-years old. Granite and sand soil, southeastern exposure. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.
From a small plot in Les Près Ouverts, vines average 35-years old. Decomposed granite soil, with silt deeper down. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.
From plots in En Brennay and Le Petit Brennay, vines average 40-years old. Very decomposed granite soil, planted mid-slope, with southeastern exposure. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.
