6.3.1 – Côte de Brouilly
This cuvée results from the combination of three of the great terroirs of Côte de Brouilly : Héronde, Pavé and Brulhiés.
The Gamay noir à jus blanc comes from vines between 30 and 80 years old. They are planted on south and east-facing slopes, with a soil made of blue metamorphic diorite rock, sand and clay. The grapes are manually harvested.
The vinification is very traditional: vatting by gravity, indigenous yeasts, semi-carbonic maceration with whole grapes for 10 to 21 days. The wine is aged 12 months in barrels and demi-muids then 12 months in vats. It is bottled unfiltered with minimum sulfites added.
A pure and intensely fruity nose leading to a medium-bodied, fleshy and lively wine framed by sweet, powdery tannins. It remains classically proportioned at a very reasonable 13.5% alcohol. An elegant wine of great character and depth.
About the Producer
Domaine Dupré Goujon is a collaborative project between Sébastien Dupré and Guillaume Goujon, started in 2012. They knew each other for years, as they went together to the lycée viticole in Bel-Air (Beaujolais). They worked at the same property, Domaine de Montcalmès. While he was there, Sebastien gradually acquired parcels in the Côte de Brouilly. In 2015, they had enough vineyard - several hectares of mostly south-facing vines - to harvest and vinify their first wine. Even though they vinify each parcel separately, they decided to blend them and make a single cuvée. They looked for complete maturity; a long, gentle maceration (2-3 weeks) for finesse of tannins and then 12 months of aging in demi-muids barrels and an additional 6 months in tank before bottling. They released the 2015 in 2018. An impressive first effort and their subsequent releases are showing a very good hand. In the August 2022 Wine Advocate, William Kelley commented, "The 2021 and 2020s reviewed here show that the domaine's upward trajectory continues, as those used barrels are "broken in" and the vineyards are restored to balance. This is an estate to watch.”
Farming/vinification practices: that are currently in conversion to organic farming. There's an emphasis on sustainability, including an agroforestry initiative to plant fruit trees in the vineyards. The wines are vinified in concrete and see two years' maturation, the first in old barrels from Rully's Domaine Dureuil-Janthail, the second in tank. Some 30 milligrams of sulfur are added at bottling.
Domaine Dupré Goujon
Sébastien Dupré et Guillaume Goujon