Domaine Laforest’s Brouilly 2024 is a vibrant expression of this renowned Beaujolais cru. Crafted from 100% Gamay, a grape celebrated for its fresh red fruit and lively acidity, this wine captures the essence of the 2024 vintage. The vines for this cuvée are rooted in the slopes of Brouilly, encompassing volcanic and granite-rich soils that infuse the wine with both minerality and finesse. The vinification process typically favours semi-carbonic maceration, a hallmark of the Beaujolais approach, which enhances aromatic intensity and preserves the delicate texture that makes these wines so alluring. Expect a bouquet of red cherries, raspberries, crushed strawberries, and subtle floral notes, with a palate that is both juicy and elegant, framed by supple tannins and a hint of stony freshness on the finish.
The Beaujolais region, nestled just south of Burgundy, benefits from a semi-continental climate moderated by nearby hills and forests. Warm days and cool nights allow Gamay to ripen slowly, producing wines with great balance and aromatic definition. In Brouilly, the southernmost cru, the warmer exposures and unique terroir yield wines that are generous and fruit-forward but also hewn with a subtle structure that encourages both pleasure in youth and some capacity to age. The history of Beaujolais is richly entwined with the Gamay grape, which has thrived here since the 14th century, turning this landscape into a patchwork of villages and crus each with a distinct personality.
For food pairings, Brouilly is marvellously adaptable. Its bright acidity and soft tannins make it an excellent companion to charcuterie—think jambon persillé or saucisson sec—as well as lighter roasted meats such as roast chicken or pork tenderloin. Traditional Lyonnaise cuisine works beautifully, and locally, this wine is enjoyed with andouillette or even the rustic Beaujolais sausage. Vegetarian pairings include mushroom dishes or lentil salads, which echo the earthiness and freshness of the wine.
To enjoy Domaine Laforest’s Brouilly 2024, serve lightly chilled at 14-16°C. This will accentuate its aromatic brightness and lift, while maintaining enough structure for a satisfying, complete tasting experience. Decanting is not essential but can further enhance its expressive fruitiness if desired.
