Domaine de Bel-Air – Brouilly "Briante" 2021
An impressive Brouilly with as much spicy character as violet aroma
Domaine de Bel-Air, owned and operated by Jean-Marc Lafont, produces Beaujolais wines of great finesse. It is indeed Jean-Marc’s exemplary work in his well-located vineyards that is the key to these magnificent wines. The Beaujolais-Villages is from a vineyard surrounding the Domaine on the hill of Bel-Air and a vineyard in the village of Quincié. The vines are on average 50 years old and bring a natural concentration to this wine.
This famous cuvee gives aromatic wine, where plum, cherry and kirsch rub shoulders. The palate is long, the tannins are refined and there is great freshness at the finish. Drink now or cellar for 5-8 years.. 100% Gamay.
An impressive Brouilly with as much spicy character as violet aroma. On the medium-bodied palate the velvety tannins neatly match the subtle red fruit and the elegant acidity to create a very satisfying whole. Very long finish with spice and crushed rock minerality. Sustainable. Drink or hold. 93 points, James Suckling.
- Technical notes
At Domaine de Bel-Air, from harvest to the bottling, the process is gentle and simple. All the grapes are harvested by hand with a first selection made in the vineyard. Any damaged or unripe grapes are discarded and the remainder are taken to the winery. The grapes are then sorted a second time on a sorting table to further eliminate damaged berries and grapes that are not ripe enough. Finally, these select grapes are put into an open vat to undergo alcoholic fermentation.
When the process is finished, the remaining grapes are pressed in a pneumatic press and the wine is matured in a stainless steel vat for seven months before bottling.
Technical notes
At Domaine de Bel-Air, from harvest to the bottling, the process is gentle and simple. All the grapes are harvested by hand with a first selection made in the vineyard. Any damaged or unripe grapes are discarded and the remainder are taken to the winery. The grapes are then sorted a second time on a sorting table to further eliminate damaged berries and grapes that are not ripe enough. Finally, these select grapes are put into an open vat to undergo alcoholic fermentation.
When the process is finished, the remaining grapes are pressed in a pneumatic press and the wine is matured in a stainless steel vat for seven months before bottling.
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