Chateau de La Chaize Brouilly 2022

Since its creation in 1676, this magnificent wine-producing Château, designed by Jules Hardouin-Mansart and André Le Nôtre, and whose main door bears the sculpture of Bacchus, the god of wine, has remained a family residence. The descendants of its founder, Jean-François de La Chaize d’Aix, were its devoted caretakers for three hundred and fifty years. In 2017, they passed the estate on to another family, that of Christophe Gruy. Committed to honoring its remarkable vineyards with utmost respect for nature, he and Boris Gruy – his nephew and Estate Manager – adopted an ambitious ecological approach in the aim of creating and developing "haute-couture" wines!

Château de La Chaize is a wine-producing estate that covers a surface area of over 450 hectares (1,112 acres), including 150 hectares (370.65 acres) of vineyards.

This unique configuration offers an oasis of greenery with an ecosystem that allows us to implement an approach to viticulture that promotes soil life, plant diversity of and sustains animal species. Each aspect contributes to the balance and wealth of this ecosystem. The forests and meadows that surround the estate form a natural barrier that protects the vines and allows us to manage the biotopes to best express the quintessence of the vineyards.

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Gamay wines are celebrated for their vibrant fruit flavors and approachable character. Originating primarily from the Beaujolais region in France, Gamay is a red grape variety known for producing light-bodied wines with high acidity and low tannins. The wines often showcase a delightful bouquet of red berries, particularly cherries and raspberries, along with floral notes such as violets. Their fruity profile is complemented by a subtle earthiness and occasional hints of spice, making them versatile and enjoyable both young and slightly aged. The light and refreshing nature of Gamay wines makes them ideal for casual sipping and pairing with a wide range of foods, from charcuterie and salads to grilled poultry and seafood.

The winemaking techniques for Gamay, especially in Beaujolais, include carbonic maceration, a process that enhances the fruitiness and softens the tannins, resulting in wines that are exceptionally smooth and easy to drink. This method is particularly prevalent in the production of Beaujolais Nouveau, a style of Gamay wine released just weeks after the harvest and celebrated worldwide for its fresh and youthful charm. Beyond Beaujolais Nouveau, the ten Beaujolais Crus offer more complex and structured expressions of Gamay, showcasing the grape's ability to convey terroir and produce wines of significant depth and aging potential. These cru wines, such as those from Morgon and Moulin-à-Vent, demonstrate that Gamay can also be serious and sophisticated, appealing to both casual drinkers and connoisseurs alike.

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