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Producer: Domaine Oliver RavierGrape Varieties: 100% GamayOptimum Drinking: Within 5 yearsWine Style: Soft fruity redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
An elegant Brouilly showing concentrated aromas of cassis and black berried fruits. Ripe and vibrant black fruits are echoed on the palate, which is structured with soft tannins and a charming, silky finish.
With over 42 years experience, Olivier Ravier is one of the most iconic and respected winemakers in Beaujolais. He is a former President of the Beaujolais growers association and has been appointed as an expert at the National Institute of the French wines appellation by the French government. His in-depth knowledge of the region, its climate, and the Gamay variety, is second-to-none. Living in the heart of the Fleurie appellation, he produces wines which overflow with typicity from the Beaujolais terroir.
2018 was an excellent vintage throughout Beaujolais, similar to 2017, 2015 and 2009. The early months of the year experienced heavy rain showers which replenished the soil’s water reserves. The summer was hot and dry, which allowed the berries to ripen slowly and regularly; and the vines to maintain excellent health. Despite the hot temperatures, overall the vines did not suffer from drought due to the ample water supply provided in the spring. Ideal conditions at harvest resulted in healthy, ripe grapes high in sugar and showing beautiful concentration.
Brouilly is the largest and most southerly of the 10 Beaujolais Crus. The vineyard is situated at the foot of the volcanic Mount Brouilly. The climate is semi-continental; winters are cold and summers are generally warm. Due to its southerly location, Brouilly tends to produce riper fruit flavours than the other Crus. The 20 year old vines are grown in granite soils which provide excellent drainage for the vines. The vines are free standing bush vines pruned according to the Gobelet method.
The grapes were hand-harvested at optimal ripeness and underwent a temperature controlled semi-carbonic maceration, lasting 10 days. The wine was pressed and 100% underwent malolactic fermentation, resulting in a softer expression on the palate. The wine was made in an unoaked style to retain the purity of fruit.
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