A Wine That
punches well above its weight. This may be Pierre's "little wine;" his "entry-level," but that by no means makes it less complex. Bold, tangy, explosive raspberries and blueberries leap out of the glass. You won't be able to pry your nose away from this wine, and before you know it... Whoops, it's all gone.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Pierre Cotton
Where and How?
From three parcels around Charentay, a village that sits just to the east of the Côte-de-Brouilly, in the generic Beaujolais AOC appellation. The vines are around 30 years old, planted on granite, schist and clay-limestone.
The wine is fermented naturally with whole bunches, semi-carbonic, in concrete. It is then aged in the historic giant foudres of his family's cellar for six months to preserve freshness, and bottled unfiltered with no or low SO2.
"I loved motorbikes as a kid and as a teenager," Pierre smiles. "I worked as a mechanic, but I suppose I didn't really know what I wanted to do with my life at that age. Who does?"
After a while, Pierre realised that actually he preferred being outdoors to being inside a garage, so he surprised his parents one day when he said that he'd like to take over the family domaine on the hillside of Côte-de-Brouilly in Beaujolais.
At the time, his parents didn't own the estate; they, like their ancestors before, farmed it and produced the wine for the owners. They were able to pull together their savings, and managed to buy the domaine. This allowed Pierre's parents to retire, while keeping a footstep on the path of their family's winemaking history. Young Pierre produced his first vintage in 2014 with the guidance of his father, and today manages all on his own. Terroir is the key to these wines; Gamay is the only red grape variety permitted in the Beaujolais, so with no other variables, Pierre's wines speak distinctly of their soil types. These vary from parcel to parcel, from the blue diorite stones of the Côte-de-Brouilly, to pink granite, to yellow granite, to sand. To best show the natural aromas of the wine, Pierre adds very little sulphur or none at all.
He believes strongly in preserving vineyards and the soil for future generations, and plants young trees together with his baby plantations in order to improve biodiversity.
"Working organically is a moral decision; to guarantee the future of the ecosystem," Pierre explains emphatically.