Berryliciousness: Domaine Robert Perroud Brouilly L’Enfer

2013 Domaine Robert Perroud Brouilly L’Enfer des Balloquets, Beaujolais, France

The Gamay grapes for this wine are cultivated on a 40 degree slope thus the reference of grapes picked on the hill from hell. Combine the character that is developed in the fruit from growing on a steep incline with the full spectrum of flavors the terroir of Brouilly is known for and you have this very tasty libation.

Robert Perroud has produced with this vintage of Brouilly a wine that drinks much bigger than most from this region. Aromas of violet floral and strawberries greet the olfactory receptors as the smell emanates from the glass.

The berryliciousness continues adding licorice, mocha and herb flavors as the wine coats the palate showcasing food friendly acidity and supple tannins. Many sommeliers refer to Brouilly and to a certain degree most Beaujolais wines as their secret weapon when making difficult pairings due to the versatility of the Gamay grape. Often too many wine enthusiasts do not experience the wonder of Beaujolais until they are deep into their personal wine journey, so get a bottle of this Brouilly and find out if this Beaujolais is for you.

Rating: Very Good (89) | $16 | 12.5 % ABV

”Domaine

2016-10-09T17:03:51+00:00

About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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