Averaging 50 years old, the vines are planted on silt clay soil, with granite and schist deeper down. The vineyards are south-west facing. The grapes are harvested at peak ripeness, and only the healthiest ones are kept. They are vinified with partial destemming, with pneumatic pressing and temperature control. Vatting: 9 days. Maturing: In vats for 8 months.
A supple Brouilly with refined tannins and aromas of plum, cherry and kirsch. The long finish offers a pleasant freshness. 13.5% alcohol.
About the Producer
Jean-Marc and his wife Annick have been running their estate since 1986. The Joseph Jacôme wines, named after Jean-Marc's uncle, are a tribute to the man who shared with him his passion, knowledge and expertise.
The vineyards are located on a unique terroir formed millions years ago and composed of blue granites, pebbles, iron oxide, pink granites and quartz. They stretch over 62 acres in the following Beaujolais appellations: Beaujolais Villages (7 ha), Brouilly (7.5 ha), Morgon (6.40 ha), Fleurie (1.80 ha), Moulin à vent (1.1 ha), Beaujolais blanc (1 ha), Régnié (0.5 ha). They are situated on slopes (from 20 to 38% gradient), where no mechanical equipment can be used. All the work is done by hand.
The vines are planted to a density of nine to ten thousand per hectare. This, combined with short goblet pruning in order to obtain the very best from the Gamay Noir à Jus Blanc grapes, translates to low yields of high quality. The winemaking method used is traditional, also called “bourguignonne”: part of the grapes are destemmed. The fermentation lasts from 8 to 21 days, depending on the appellation and the terroir. Each terroir is vinified in small vats in order to obtain homogenous wines that are true to type; they are then assembled taking their originalities and structure into account. The use of temperature control allows to retain the distinctive flavours and aromas of each terroir. As soon as the alcoholic fermentation is over, the wines are racked and placed into small wooden casks. They go through malolactic fermentation and mature slowly. They are bottled in the spring, after a light filtration.
Farming practices: the domaine has been using integrated techniques for the last 27 years, which requires a great deal of checking and observation. It is certified HVE (Haute Valeur Environnementale) level 3 since September 2018.