Château de Pierreux Brouilly 2005

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Winemaker's Notes:

Location: Pierreux is located at the heart of Brouilly - geographically the widest-ranging of the Beaujolais crus...

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Vinology
Stratford-Upon-Avon, Warwickshire (5,400 mi)
GBP 9.99
USD $
750ml
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User Reviews for Château de Pierreux Brouilly

Winemaker's Notes:

Location: Pierreux is located at the heart of Brouilly - geographically the widest-ranging of the Beaujolais crus. Soil: Highly absorbent sandy soil consisting of pink granite dotted with blue porphyry stones. Varietal(s): 100% Gamay Winemaking: Vines harvested by hand. Pre-ferment maceration then pressing and racking in oak vats to comlete fermentation. No use of external yeasts, enzymes or other oenological products. 7month maturation in oak vats. Visual Aspect: Medium purple and ruby color. Nose: The nose speaks off blackcurrant, redcurrant, blueberry and other small red fruits. Palate: The mouth has sweet tannins and is rich of floral flavors as iris and violet. There is a good balance between a lovely freshness of fruit and velvety of tannins. Food Pairing: When young accompany with eggs in red wine sauce. In a year or two it will be a perfect match for tender poultry from Bresse. Aging: Can be aged for 3-5 years.

Location: Pierreux is located at the heart of Brouilly - geographically the widest-ranging of the Beaujolais crus. Soil: Highly absorbent sandy soil consisting of pink granite dotted with blue porphyry stones. Varietal(s): 100% Gamay Winemaking: Vines harvested by hand. Pre-ferment maceration then pressing and racking in oak vats to comlete fermentation. No use of external yeasts, enzymes or other oenological products. 7month maturation in oak vats. Visual Aspect: Medium purple and ruby color. Nose: The nose speaks off blackcurrant, redcurrant, blueberry and other small red fruits. Palate: The mouth has sweet tannins and is rich of floral flavors as iris and violet. There is a good balance between a lovely freshness of fruit and velvety of tannins. Food Pairing: When young accompany with eggs in red wine sauce. In a year or two it will be a perfect match for tender poultry from Bresse. Aging: Can be aged for 3-5 years.

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