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Chateau de la Chaize Brouilly(2004)
Light strawberry aromas add a distinct whiff of toasted white bread. Fruit is more forward on the palate, juicy red berries and a squirt of lemon, and the toasty aromas segue into a plesant earthy minerality to add flavor interest.
FOOD MATCH: An offbeat match, curried summer squash soup, is just okay at first, palatable but not compelling, but the combination suddenly draws a gasp of pleasure when a sip of wine taken after a swallow of soup bursts on the palate like a perfect ripe strawberry.
FOOD MATCH: An offbeat match, curried summer squash soup, is just okay at first, palatable but not compelling, but the combination suddenly draws a gasp of pleasure when a sip of wine taken after a swallow of soup bursts on the palate like a perfect ripe strawberry.
- Philip
- Brooklyn, NY
- July 2007
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A real barnyard nose - very woodsy and musty in the mouth. A deep and brooding gamay wine, but fantastic. Darker fruits than most gamay's. A mineral and mushroom finish.
Tasted as part of a Beaujolais Boat Cruise
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September 2008
- This ruby-coloured wine is rich in fruit aromas. It is made exclusively out of Gamay, a black grape with a white juice. The vine harvest is handmade according to a very strict selection of the ground provenances. The grapes are carried into open vats not exceeding 1.5 tons of grapes, in order to avoid crushing, and then poured into stainless-steel vats. The semi - carbonic vinification lasts for 8 days until the wine reaches 12,5° degrees of alcool, all without neither pumping, nor bursting or picking off. Pressing is made made with a single pneumatic press. The Castle of Chaize is located on the read more...
- July 2007
- Started with a sharp acidic and ethyl attack, but mellowed shortly thereafter. Slightly woody with plums and mineral dominating in the mouth. - also tasted during the Beaujolais boat cruise
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Source:
Wine.com
- This ruby-coloured wine is rich in fruit aromas. It is made exclusively out of Gamay, a black grape with a white juice. The vine harvest is handmade according to a very strict selection of the ground provenances. The grapes are carried into open vats not exceeding 1.5 tons of grapes, in order to avoid crushing, and then poured into stainless-steel vats. The semi - carbonic vinification lasts for 8 days until the wine reaches 12,5° degrees of alcool, all without neither pumping, nor bursting or picking off. Pressing is made made with a single pneumatic press. The Castle of Chaize is located on read more...
- snoothsayer
- Brooklyn, NY
- September 2007
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No written review
