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Côte de Brouilly 2004

Winemaker's Notes:

Tasting Notes: Fruity and supple, it s an easy match for a wide variety of dishes, or enjoy it throughout the day on its own. It was awarded a bronze medal at the Concours International des Vignerons Indépendants de France Percentage Grape: 100% Gamay Noirà Jus Blanc - Made using the Beaujolais semi-carbinic maceration method. This is the ultimate in fresh grape-flavoured, lip smacking wine. It was awarded the bronze medal at the Concours International des Vignerons indépendants de France Soil: The appellation area for this wine IS the slopes of Mont Brouilly. The soil is made up of a mixture of different types of granite and porphery, which are the result of nearby volcanic compression. Growing Climate: Harvest time was sunny with seasonal temperatures. it took a full day for tirty-five people to pick the grapes for this wine. Date of Harvest: 2004/09/14 Type of Harvest: Exclusively manual Vinification Length: 10 days maceration before pressing. Vinification Method: Maceration in whole bunches before pressing. Vinification Temperature: starting at 30°C finishing at 15°C Malolactic: natural Fining Collage: diatomacious earth and membrane Date of Bottling: 2005/02/28 Bottle Type: bourguignonne de tradition Alcohol Percentage: 12.5 % PH: 3.54 Aging Potential: 5 years Sugar Rate: 0-5 g/l Total Acidity: 3.30 g/l H2SO4 Free SO2: 19 mg/l Cork Material: natural cork Cork Size: 50 mm X 24 mm

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Color: Red
Varietal: Gamay
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Tasting Notes: Fruity and supple, it s an easy match for a wide variety of dishes, or enjoy it throughout the day on its own. It was awarded a bronze medal at the Concours International des Vignerons Indépendants de France Percentage Grape: 100% Gamay Noirà Jus Blanc - Made using the Beaujolais semi-carbinic maceration method. This is the ultimate in fresh grape-flavoured, lip smacking wine. It was awarded the bronze medal at the Concours International des Vignerons indépendants de France Soil: The appellation area for this wine IS the slopes of Mont Brouilly. The soil is made up of a mixture of different types of granite and porphery, which are the result of nearby volcanic compression. Growing Climate: Harvest time was sunny with seasonal temperatures. it took a full day for tirty-five people to pick the grapes for this wine. Date of Harvest: 2004/09/14 Type of Harvest: Exclusively manual Vinification Length: 10 days maceration before pressing. Vinification Method: Maceration in whole bunches before pressing. Vinification Temperature: starting at 30°C finishing at 15°C Malolactic: natural Fining Collage: diatomacious earth and membrane Date of Bottling: 2005/02/28 Bottle Type: bourguignonne de tradition Alcohol Percentage: 12.5 % PH: 3.54 Aging Potential: 5 years Sugar Rate: 0-5 g/l Total Acidity: 3.30 g/l H2SO4 Free SO2: 19 mg/l Cork Material: natural cork Cork Size: 50 mm X 24 mm

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