The northwest-facing vineyard brings a balance of sun and shade to produce grapes with fresh acidity and bright fruity flavors, while sandy clay soils provide weight and roundness. Dark fruit aromas and flavors of blueberries, blackberries, and floral notes are supported by medium weight on the palate.
The Gamay grapes are hand-harvested and 40% is fermented with Carbonic Maceration and whole clusters. This gives the wine a rich textural fruit profile while not discarding the earthy mid-palate that brings texture and separates the wine from its competitors. The wine is separated into smaller lots and further aged in large 52 hectoliter wood barrels, concrete eggs, and stainless steel. Each cluster and vessel bring a thread that weaves the components together to provide a seamless quilt of composition.
The Estate bottled winery of Domaine Blain was founded when siblings Lucie and Marc-Antonin Blain acquired 14 acres of vineyards planted with old vines on the slopes of Mont Brouilly in Beaujolais. Marc-Antonin and Lucie grew up at their family’s prestigious multi-generational winery, Domaine Blain-Gagnard, in Chassagne-Montrachet.
Antonin and Lucie’s dedication to finding the finest example of old vine Gamay from one of the ten Beaujolais Cru designations considered so great that they shed the term Beaujolais and wear proudly the nomenclature of Red Burgundy, was rewarded with a hillside Brouilly vineyard that has 50+ year old vines. Its deep-rooted vines steal all the nutrients that this sandy granite and volcanic schist soiled vineyard has to offer.
Food Pairing Notes
Gamay has low tannins and refreshing acidity, making it an ideal red wine partner with dark
fish such as grilled salmon or tuna. It can also be an excellent contrast to foods that are oily,
fatty, or high in salts, such as saucisson sec or roasted meat. It is at home with classic bistro
fares such as roast chicken or steak frites.