Brouilly Château de Corcelles
Brouilly Château de Corcelles is a French red wine produced and bottled at the estate by Château de Corcelles. It holds the Appellation Brouilly Contrôlée classification and is crafted from Gamay, a classic French grape variety that finds its traditional homeland in the Beaujolais and Loire regions.
The wine originates from Beaujolais, situated just south of Burgundy. Specifically, it comes from Brouilly, which is the largest and southernmost of the ten Beaujolais Crus. Granted AOC status in 1938, the Brouilly appellation spans approximately 1,250 hectares across the municipalities of Odenas, Quincié-en-Beaujolais, Saint-Lager, Saint-Étienne-la-Varenne, Cercié, and Charentay. The vineyards are planted around the extinct volcano Mont Brouilly, where the vines grow in a complex mosaic of soils consisting of pink granite, limestone, marl, and a specific volcanic diorite locally known as "cornes vertes."
Historically recognized for its production, this release of Château de Corcelles was awarded a Bronze medal at the Concours Général de Paris in March 1982, followed by a Silver medal at the Concours International de Mâcon in May 1982. The wine is presented in a 750ml format with an alcohol content of 12%.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Beaujolais
Beaujolais south of Burgundy is the homeland of the Gamay grape. The area became world-famous for the young, fruity Beaujolais Nouveau, but the real quality lies in the ten cru villages such as Morgon and Fleurie. The granite subsoil yields juicy, light red wines with fresh acidity and aromas of red berries, flowers and spice. A classic and incredibly food-friendly French red wine region.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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