Laurence & Remi Dufaitre Brouilly Cuvee Boldness 2021 Magnum

Sale price$175.00
In stock
Origin: Beaujolais, France
Grapes: Gamay

Age of Vines: 70 years old

Remi has one parcel amongst his Brouilly vines that is on a very steep plot, so steep that the plow must be attached by a pulled cable to work the vines. These vines here struggle harder than their others in Brouilly, due to a lack of moisture. After working on the plot for several years and realizing they always picked it one week later than everything else, he decided to vinify it separately from the others, and it is bottled only in magnum.

This wine is fermented in concrete tanks and remains in concrete for about 6 months of aging after fermentation is complete. Zero sulfur added.

Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006 and began to work the land organically and harvest the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own. In 2010 he made and bottled his first vintage. When Jean Foillard tasted Rémi’s wine, he immediately sought him out, recognizing the obvious talent that must be behind the wine. Jean has since taken Rémi under his wing, introducing him to his vast and diverse list of Parisian clients. Remi’s wines currently have a very avid following in the bustling Paris natural wine scene as a result.

Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.