Daniel Bouland Cuvee Melanie Cote de Brouilly 2020

Named after Daniel's daughter!

Gamay

$66.00

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Red Fruit, Black Fruit, Herbaceous, and Pepper / Spice, Sweet Spice

BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Beaujolais (Fleurie, Morgon & More), France

Grape Varietals:
Gamay

Winemaking:
Minimal Intervention
Whole Bunch, Carbonic Maceration, and Wild yeast

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Aged Cheeses & Charcuterie, Grilled Vegetables & Meats

ASIAN FOOD PAIRING
Chicken Rice, Briyani, Ayam Penyet

Domaine Daniel Bouland

Daniel Bouland is the antithesis of Beaujolais' reputation circa the 1970s & 80s. Known as one of the region's more reclusive producers, Bouland tends to his rustic, predominately old vine vineyards all by himself, with holdings across the Beaujolais

Description

Daniel Bouland Cuvee Melanie Cote de Brouilly 2020

Grape Varietals & Region: 100% Gamay. This comes from 70yo vines in a schist and granite derived soil with blue diorite on the southern slope of Mont Brouilly.

Taste Profile: The Côte de Brouilly Cuvée Melanie is one of the more vibrant and lifted wines in Bouland's release, showing ripe red and black forest fruits along with green herbal tinges and rustic, earthy minerals. Savoury, structured tannins frame the palate beautifully, along with a thrilling line of acid that draws out the finish.

Winemaking Process: All Bouland’s wines undergo natural yeast, 100% whole bunch fermentation, before ageing in large, neutral oak, and are bottled without fining and only a light filtration. The process that most impacts the style of wine made is the 100% whole bunch fermentation. Also known as carbonic maceration.

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins