Château de Pierreux
My first encounter with this wine was back in 2005 when I tasted the 2003 vintage. Since then, it has remained my trusted choice for Cru Beaujolais. Gamay, in my experience, can sometimes leave me wanting. While they have the potential to be delightful, I often find them lacking in density, with an abundance of overly sweet, almost artificial fruit character. However, this little chap breaks that pattern with style!
Originating from a 13th-century estate nestled on the foothills of Mont Brouilly in the southernmost Cru of Beaujolais, this wine has several key features that make it noteworthy, in my opinion. The underground volcanic activity of Mont Brouilly has endowed the vineyards with a unique granite and quartz soil, which imparts the wines with added depth, spiciness, and a rich colour. In contrast to the customary carbonic maceration method widely used in Beaujolais, this wine undergoes a traditional Burgundian fermentation, resulting in even more pronounced colour and a more refined structure. Furthermore, it spends some time in large wooden vats before bottling, contributing to a smoother and silkier texture.
This wine embodies everything I want from a top Beaujolais. It strikes the perfect balance between density and elegance, offering a forward, easy-to-appreciate fruitiness while also delivering a degree of complexity.
|Drink from: 2023
|Drink to: 2028
|Stock arriving: In Stock
Neal Martin, March 2023
"Here’s a floral and sophisticated Brouilly with a very striking mouthfeel in which moderately crisp acidity is married to silky tannins to create an elegant whole. Open on the nose and front palate, but still tightly wound at the spicy and savory finish, this should gain from further bottle age. Drinkable now, but best from 2024." Stuart Pigott, JamesSuckling.com March 2023