Domaine Daniel Bouland Côte de Brouilly Cuvée Mélanie 2024

Name: Domaine Daniel Bouland Côte de Brouilly Cuvée Mélanie 2024
Brand: Daniel Bouland
SKU: BIB26052-750
Price: 60.56 AUD
Availability: InStock

$60.56

$57.53 - Save 5% with 6 bottle case

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1 Bottle ($60.56) 6 Bottle Case Save 5%

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About this Wine

Named after Daniel Bouland’s daughter, Cuvée Mélanie is drawn from a small, steep, half-hectare plot on the slopes of Mont Brouilly. The 70-year-old vines are rooted on the area’s famous terres bleu (blue-tinted volcanic soils) within the lieu-dit of Tête Noire, directly above Château Thivin. The blue schist lends the wines of this Cru their unique mineral profile. Bouland’s 0.8-hectare parcel is planted at 12,000 vines per hectare. As with all of Bouland’s cuvées, this is a wine born of low yields and natural, whole-bunch fermentation.

As you would expect from this muscular terroir, it’s more baritone than Chiroubles, Again, this is super energetic and red-fruited—all redcurrants and blueberry fruit—but there is also an intense ‘volcanic’ smokiness which brings wonderful complexity. The finish is crisp, perfumed with a pinch of refreshing tannins. Put this in a Burgundy glass to remind yourself that Beaujolais is indeed technically part of that region.

Type	Red Wine
Varietal(s)	Gamay
Country	France
Region	Beaujolais
Appellation	Côte de Brouilly AOC
Brand	Daniel Bouland
Vintage	2024.0

Wines from Beaujolais

The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.

Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.

The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.

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