~ Second place in the 2009 Victor Pulliat Beaujolais Crus contest ~
~ The Wine: Deep ruby appearance, fresh berry aromas (Blackcurrant, Redcurrant, Grape). Rich in tanins, and alcohol. All of these qualities give this wine a wonderful life for the next 5 to 10 years.~ The Terroir:Gamay grape variety planted over the famous granitic and schistic Mount Brouilly stones: Blue Stones~ The Estate: the Estate has been in the family for the past " generations and accounts for a total of 11 hectares with 6,5 in Côte de Brouilly Other appellations: Beaujolais and Beaujolais VillagesWine tasting cellar: over appointmentsGroup: 40 people maximum~ The Vinification: Hand harvested, the maceration lasts 8 to 10 days, the grapes are un-destemmed which enhance a close cap management. The wineages for 8 to 10 months in oak tuns. ~ Food Matching: Cured Meats ( French sausage), Red Meat dishes (Boeuf Bourguignon, Grilled sirloin steak) Game casserole (rabbitin mustard), Poultry (Famous Coq au vin), Cheese (St Marcellin, Pelardon)Service temperature : 16°Ageing capacities:5 to 10 years~ The Wine-Maker: Matray Bernard Estate : Domaine du Père JeanAdress : Les gilets 69220 Saint LagerPhone number : 0033 474 66 85 59 Telecopy : 0033 474 66 76 29Mobile : 0033 680 32 04 39Email : domaine.du.pere.jean@cegetel.net
~ The Wine: Deep ruby appearance, fresh berry aromas (Blackcurrant, Redcurrant, Grape). Rich in tanins, and alcohol. All of these qualities give this wine a wonderful life for the next 5 to 10 years.
~ The Terroir:Gamay grape variety planted over the famous granitic and schistic Mount Brouilly stones: Blue Stones
~ The Estate: the Estate has been in the family for the past " generations and accounts for a total of 11 hectares with 6,5 in Côte de Brouilly Other appellations: Beaujolais and Beaujolais VillagesWine tasting cellar: over appointmentsGroup: 40 people maximum
~ The Vinification: Hand harvested, the maceration lasts 8 to 10 days, the grapes are un-destemmed which enhance a close cap management. The wineages for 8 to 10 months in oak tuns.
~ Food Matching: Cured Meats ( French sausage), Red Meat dishes (Boeuf Bourguignon, Grilled sirloin steak) Game casserole (rabbitin mustard), Poultry (Famous Coq au vin), Cheese (St Marcellin, Pelardon)Service temperature : 16°Ageing capacities:5 to 10 years
~ The Wine-Maker: Matray Bernard Estate : Domaine du Père JeanAdress : Les gilets 69220 Saint LagerPhone number : 0033 474 66 85 59 Telecopy : 0033 474 66 76 29Mobile : 0033 680 32 04 39Email : domaine.du.pere.jean@cegetel.net
