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Region
Burgundy
Burgundy
Burgundy
The illustrious wine region of Burgundy, home of the world's greatest Chardonnay and Pinot Noir, can be confusing for even experienced wine buffs. Spanning 26,000 hectares of vineyards and over 3,000 individual producers across nearly 100 different appellations, unlocking the mysteries of Burgundy for your drinking enjoyment can require a sense of adventure, but getting to know a few villages and their style is a good way to start the journey. Burgundy is broken into six distinct areas. Just south of Dijon, the Cote de Beaune and Cote de Nuits make up the larger Cote d'Or, considered the beating heart of Burgundian production and the focus of the fine wine world. Vineyards are divided into tiny parcels, and some growers may only own a row or less of vines in the most esteemed sites. Chablis, in the north, is famous for its crisp whites, while south of the Cote d'Or Cote Chalonnaise and Maconnais offer great value. Propping up the Burgundy map is the large region of Beaujolais, the place to uncover juicy, fruity, unoaked Gamay wines. For our Fine Wine Burgundy selection go to Fine Wine where you can choose from a top wine selection from the renowned villages of Puligny Montrachet, Meursault, Nuit St Georges, Gevrey Chambertin, and many more top Burgundian appellations.
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Sub Region
Beaujolais
Beaujolais
Beaujolais
A region that dares to be different, Beaujolais is part of Burgundy but is in many ways its own region. It makes renowned wine from Gamay, a light red grape that struggles to find success anywhere else in the world. The graphite based soils and use of a 'turbo-fermentation' process called carbonic maceration strips the wines of tannin and emphasises the wines' natural juicy, easy-going freshness. The vines of Beaujolais are individually staked, not trellised, and each vine stands to attention of its own accord. Starting directly south of the town of Macon, the region stretches for 55 kilometres, towards the city of Lyon. The wine increases in quality from south to north, with the ten most prized vineyards given the right to label themselves Beaujolais Cru, while others can label their wines Beaujolais-Villages, Superieur, or Beaujolais. Thanks to the annual Beaujolais Nouveau day, where the new harvest is enjoyed the world over, Beaujolais is a highly successful global exporter. The 2015 Beaujolais vintage has been widely heralded as one the best vintages for the last 30 years. The growing season was almost perfect, where a very hot and dry June was followed by a mix of cool nights and much needed showers in August. The wines, untypically for Beaujolais, are more tender and sweeter in style than usual with a beautiful, fresh acidity which gives them great balance. We highly recommend these wines, which will provide pure expressive drinking, perfect for warm spring or hot summer days, where they can be serve chilled which brings out the best of the fruit flavours.
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Appellation
Cote de Brouilly
Cote de Brouilly
Cote de Brouilly
Cote de Brouilly is one of the ten appellations granted Beaujolais Cru status and covers the slope of the volcanic Mont Brouilly in Beaujolais. Surrounded completely by the Brouilly appellation, Cote de Brouilly takes up space on the steeper mid-slopes of the mountain, and offers a different style of Gamay wine, with a floral, fruit-forward, concentrated style that does not have the earthy character of the wines of Brouilly below it. The higher slopes are laden with diorite, a stony soil derived from ancient volcanic activity. This free-draining, infertile soil leads to lower yields, which in turn creates fruit of excellent quality and rich concentration. Warm temperatures help grape ripening, and the area is one of the first to be harvested thanks to its southerly location and sheltered aspect. Cherry, plum and red berry flavours dominate, alongside the floral note typically found in Gamay wines, the best of which can age for several years, developing complexity and character.
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Grape Variety
Gamay
Gamay
Gamay
Gamay is a red grape variety, notably grown in France`s Burgundy and the Loire Valley. Most famously used in the light, pale-red wines of the appellations of Beaujolais, vibrant flavours of strawberries, sour cherries and black pepper are lifted by floral notes of lilac and violets. Gamay`s naturally high acidity is often softened through the use of carbonic maceration: a process which sees the grape juice fermenting inside the berry before being crushed, reducing the tannin and increasing fruitiness.
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