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Georges Descombes Brouilly 2019

$47.70 in mix 6+ $53.00 per bottle
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The Wine

Georges Descombes has, once again, produced a sensational Brouilly from his superb, steep sloped parcel opposite the Mont Brouilly. 2019 is a classic crunchy, sapid style following the lustrous and richer 2018 vintage. This wine has a very alluring, fragrant bouquet - a bright and floral nose offset again by red cherry and cranberry fruit. In the mouth it is divine, tightly wound with taught elegance, a refreshing mineral bite and fine definition. On the finish it’s juiciness is offset perfectly buy a refreshing, stony finish. Once again the granite soils of Brouilly have given this wine a sublime gravelly crunch. Superb drinking. AG

Notes: Natural

Descombes is a true master of this type of winemaking - starting of course with great farming, bringing out beautifully complex aromas and gorgeous fruit on the palate, undiminished by excess SO2, beautifully balanced, clean and long. In short, the Descombes wines are among the finest and most consistent in Beaujolais! 'Noune' lives in the high hills above Villie Morgon but in many way he is most famous for his Brouilly. 

The Finer Details
Variety - Gamay
Country -  France
Region - Beaujolais
Sub Region
 - Brouilly

Extra - Cork
Year - 2019
Volume - 750ml

About the Wine Maker

Descombes is one of the stalwarts of Beaujolais. Inspired by the late Marcel Lapierre in the early 1980s when he worked for his father’s bottling company. He is one of the more well-known of the natural producers since taking over the domaine in the hamlet of Vermont from his father in 1988, with all but a half a hectare to his name. Some refer to him as the unofficial fifth member of the “Gang of Four” (Marcel Lapierre, Jean Foillard, Jean-Paul Thévenet, and Guy Breton). Nowadays, he farms selections in Brouilly, Régnié, Morgon, Beaujolais Villages, Beaujolais and Chiroubles, the vineyard husbandry organic (certified Ecocert) and using just copper and sulfur.” Neal Martin, The Wine Advocate Georges' wines are firmly in the "natural" camp and his farming is certified organic - not always the case among other natural producers in Beaujolais. Grapes are hand-harvested in whole clusters and pressed very slowly in an old vertical press with modern, precise pressure control, fermented with natural yeasts in a long, low temperature semi-carbonic maceration - minimal or zero sulfur is used, only before bottling. (Approximately 10 - 20 mg/L in 2018.)