Collin Bourisset Louis be Les Pierres Dorues 2018

This wine will make your heart sing like a Beaujolais Nouveau Day parade!

Gamay

$40.00

Quantity

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Red Fruit, Pepper / Spice, and Mineral,

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

Origin: Burgundy (Chablis, Meursault, Pouilly-Fuisse & More), France

Grape Varietals:
Gamay

Winemaking:

Carbonic Maceration

Maturation: Oak Barrels

Awards:

WESTERN FOOD PAIRING
Aged cheeses, roasted chicken

ASIAN FOOD PAIRING
Beef bahn mi, mushroom claypot

Maison Collin Bourisset

The story of Maison Collin-Bourisset is the story of Mâcon wine merchant associations dating back to the 19th century. Henri Collin was the son of a merchant, and Louis Bourisset was a winemaker. They partnered up, and the rest is history

Description

Collin Bourisset Louis be Les Pierres Dorues 2018

Grape varietal & region: Collin Bourisset Louis Bourisset Les Pierres Dorues is a beautiful 100% Gamay Noir wine from the Les Pierres Dorées vineyards in southern Beaujolais, near Lyon. The terroir is marked by the beautiful golden color of its limestone rocks and the rich, varied soils ranging from sandy granite to clay-limestone.

Taste profile: The wine is made using traditional methods, including handpicking and sorting of grapes, followed by fermentation in concrete tanks and aging in oak barrels. On the palate, this wine is elegant and expressive, with bright fruit flavors of red cherries, raspberries, and strawberries, along with subtle notes of spice and a hint of minerality on the finish.

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