Brouilly, everything you need to know about this red Beaujolais wine

The History of the Brouilly Appellation

Brouilly, originally "Brulius," was named after a lieutenant in the Roman army. It was during Roman times that the first vines were planted on the mountain, which would later be named "Mont Brouilly."

Today, the Brouilly appellation is the southernmost and largest of the Beaujolais crus. The wines produced here have endured through the ages, thanks to the unique topography and soils of this terroir. The presence of the mountain influences the climate and provides mixed soils. The wines from this appellation reflect this combination of factors and express themselves in various ways, showcasing the diversity of soils and exposures around Mont Brouilly.

The first vines planted on the slopes of Mont Brouilly date back to the fourth century. The appellation's name took root officially in 1179, when the Sires of Beaujeu donated the vines located "au clos de Brouilly" to the newly founded Abbey of Belleville. For centuries, the vines on the hillsides were cultivated under this name. The current AOC was established in 1938, four years after the formation of the Brouilly winegrowers' union.

Since the late 19th century, the hill has been considered sacred and blessed by the Chapel of Mont Brouilly and the Virgin of the Grapes. This chapel was built after several difficult years in search of divine protection for the vineyard. Oidium, hail, and frost had plagued the area in the 1850s, prompting locals to seek divine help. Even today, you can seek the blessing of the Virgin of the Grapes to ensure the quality of the next vintage.

The Characteristics of the Terroir

No village bears the name Brouilly. The wines of Brouilly can be produced in the communes of Quincié-en- Beaujolais, Charentay, Cercié, Saint-Lager, Odenas, and Saint-Étienne-la-Varenne. Nestled in the valleys formed under Mont Brouilly, parcels benefit from different exposures. The climate is primarily semi-continental, and due to Brouilly's southern position, it also enjoys oceanic and Mediterranean influences. The varied soils give Brouilly red wines a ruby-red color, more violet in granitic terroirs, or darker hues in the eastern part (Pierreux, Buisantes).

Flavors and Aromas

Gamay Noir is the only grape variety allowed, and only red wines are produced under the Brouilly AOC. These wines exhibit varied aromatic profiles depending on the parcel's location. On the nose, Brouilly wines are characterized by red fruit notes, with strawberry and raspberry being prominent. They are light, supple, fruity, and delicate, suitable for early consumption (especially those from granitic parcels). Traditionally, they are recommended with white meats or pasta dishes. With a light tannic structure, they also pair well with some cheeses and Lyonnaise charcuterie. These wines are nuanced, fruit-forward, and pleasant to drink.

FAQ - Brouilly appellation

Which grape is Brouilly made from?

Gamay noir is the only grape variety permitted under the Brouilly AOC, which produces red wines exclusively. It yields supple, fruity wines led by notes of strawberry and raspberry.

Is Brouilly a Beaujolais cru?

Yes. Brouilly is one of the Beaujolais crus, the southernmost and the largest of them. It spreads around Mont Brouilly, whose terroir shapes the character of the wines.

What food pairs well with a Brouilly?

Its light tannic structure pairs happily with white meats and pasta dishes. It also works with some cheeses and the Lyonnaise charcuterie produced not far from this terroir.

Should Brouilly be drunk young or cellared?

Brouilly is best enjoyed young, when its fruit and delicacy show at their fullest, especially the cuvées from the granitic parcels around Mont Brouilly.

In which villages is AOC Brouilly produced?

No village carries the name Brouilly. The appellation covers six communes: Quincié-en-Beaujolais, Charentay, Cercié, Saint-Lager, Odenas and Saint-Étienne-la-Varenne.