COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Gamay
PRODUCER
Domaine Georges Descombes
REGION
Beaujolais
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Based in the tiny hamlet of Vermont in Villié-Morgon, Georges Descombes (nicknamed 'Le Noune') is revered as the unofficial fifth member of the historic Beaujolais 'Gang of Four'. This legendary group of winemakers revolutionized the region in the late 1980s by returning to old, natural viticultural practices and non-interventionist cellar methods. Descombes took over his family estate in 1988 and immediately converted the farming to organic methods. Today, he owns 15.5 hectares of vines, with a mere 3.5 hectares situated in the prestigious Brouilly appellation. His steep-sloped parcels around Mont Brouilly reach up to 500 meters in elevation, featuring lean, gravelly granitic soils that yield wines of remarkable purity, depth, and character.
ALCOHOL
12.5%
AVG. PRICE
€21
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Georges Descombes is celebrated as the unofficial fifth member of the iconic Beaujolais Gang of Four, pioneers of natural winemaking.
Fact 02
Descombes utilizes an exceptionally long, cold carbonic maceration of up to 40 days to coax out deep, clean aromatics.
Fact 03
With only 3.5 hectares owned in the Brouilly appellation, this expressive cuvée is highly allocated and sought after globally.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process at Domaine Georges Descombes is defined by a highly patient, non-interventionist philosophy. Grapes are 100% hand-harvested at full maturity and undergo strict sorting in the vineyard. The whole-cluster fruit is subjected to a traditional, exceptionally cold semi-carbonic maceration in 60-hectoliter cement vats, which can last between 30 to 40 days. Fermentation occurs spontaneously using only native yeasts, without any enzymes, chaptalization, or temperature control. The grapes are gently pressed using a traditional vertical wooden press. The standard Brouilly cuvée is aged for approximately six months in cement tanks to preserve its fresh fruit character. The wine is bottled completely unfined and unfiltered, with only a minuscule dose of sulfur added at bottling for stabilization.
