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2023 Côte-de-Brouilly
Nicole Chanrion
You can’t miss the Mont Brouilly as you arrive in the Beaujolais, with its domed shape and steep slopes covered top to bottom on all sides by vines. What you can’t see without a careful look, however, is the small chapel that sits atop. This little old chapel, the wonderfully named “Notre Dame des Raisins,” is dedicated wholly to the adoration and worship of wine. Each year, just before harvest, the growers of the Mont Brouilly hike up to the chapel, each bringing a few bunches of grapes freshly cut from their vines, where a priest blesses the grapes and the new vintage before declaring, in classic Beaujolais fashion, that the party is on, and a large celebration ensues. Chanrion’s Côte-de-Brouilly is loads of fun—juicy, round, structured, yet always elegant and focused. A classic favorite.
—Chris Santini
Wine Type: | red |
Vintage: | 2023 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Côte-de-Brouilly |
Country: | France |
Region: | Beaujolais |
Producer: | Nicole Chanrion |
Winemaker: | Nicole Chanrion |
Vineyard: | 50 years, 3.5 ha |
Soil: | Schist, Porphyry |
Aging: | Ages for at least nine months before an unfiltered bottling |
Farming: | Lutte Raisonnée |
Alcohol: | 13% |
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About The Producer
Nicole Chanrion
About The Region
Beaujolais
After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.
The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.
Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.
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Kermit once said...

Kermit once said...
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174