Description
Côte de Brouilly is one of the ten Beaujolais crus — the volcanic granite soils of Mount Brouilly produce Gamay of real structure and mineral depth, closer in character to a serious Pinot Noir than the light, fresh Beaujolais most people expect. On the southwest slope of Mount Brouilly, old bush vines are rooted in decomposed granite and diorite over a sturdy bedrock. The untilled vineyard is home to wildflowers and other indigenous, self-seeding plants.
Andrew Nielsen vinifies it using Jules Chauvet’s famed fermentation aromatique — essentially carbonic maceration without cap management. The grapes are put into tank for three weeks, then pressed into concrete to finish fermentation before being racked to neutral 300L barrel for a seven-month élevage. It is released unfined and unfiltered.
The Du Grappin wines are the more accessible, restaurant-focused range from Le Grappin — vins de soif, made to be delicious and refreshing. The Côte de Brouilly is the red to open when you want something with a story behind it that doesn’t require a special occasion to justify.
Tasting notes
Dark cherry, violet, a hint of spice from the granite soils. Bright acidity, fine-grained tannins, long mineral finish. More structured than a village Beaujolais — this one rewards a slight chill and thirty minutes of air. Drink now through 2027.
Service: 14–16°C. Charcuterie, roast chicken, duck, soft cheeses. Excellent slightly chilled.
Vintage note
2023 was a triumphant vintage in Beaujolais — elegant, expressive, and generous. For Côte de Brouilly with its volcanic granite soils, the vintage produced wines of real freshness alongside the depth the appellation is capable of.
Andrew and Emma Nielsen founded Le Grappin in 2011. They source from the same organically farmed single parcels every year, work without additions, and bottle everything by hand. Named one of The 10 Best Unsung Burgundy Producers by Wine-Searcher.
