COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Gamay
PRODUCER
Château de La Chaize
REGION
Beaujolais
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Château de La Chaize, established in 1676, is one of the most historic and grandest estates in the Beaujolais region. The estate's magnificent château and gardens were designed by the same architects responsible for Versailles. Located in Odenas, the estate is currently managed by the Gruy family, who have implemented a highly ambitious environmental plan, transitioning all 150 hectares of vineyards to organic farming and aiming for zero-carbon operations. The 'Brulhié' lieu-dit is a prized two-hectare single vineyard situated on the steep, south-facing slopes of Mont Brouilly. The name 'Brulhié' is an ancient spelling of Brouilly, meaning 'burnt' or 'scorched,' referencing the intense sunlight this amphitheater-like parcel receives.
ALCOHOL
13.5%
AVG. PRICE
€35
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The name Brulhié is an old spelling of Brouilly, meaning 'burnt' or 'scorched' due to its intense, south-facing sun exposure.
Fact 02
The estate's historic château and formal gardens were designed by the legendary architects of the Palace of Versailles.
Fact 03
The vineyard is planted on rare 'pierre bleue' (blue stone), a volcanic diorite rock that gives the wine a distinct graphite minerality.
Fact 04
Château de La Chaize is executing a zero-carbon plan, including planting 50,000 trees to foster biodiversity.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the 2023 vintage of Lieu-dit Brulhié reflects a meticulous, non-interventionist approach designed to preserve the purity of the Gamay grape and the unique volcanic terroir. Grapes are hand-harvested from 70-year-old vines and strictly sorted. For this vintage, the fruit was 100% destemmed to maintain freshness and elegance. Fermentation takes place in concrete tanks with native yeasts over a 14-day maceration period. Gentle pumping over (remontage) and offloading (délestage) are utilized, while cap treading (pigeage) is avoided to prevent the extraction of harsh tannins. The wine is then aged for 14 months in neutral oak foudres (large oak vats) to allow slow oxygenation without imparting dominant oak flavors. Minimal sulfur is added only after malolactic fermentation and at bottling.
