A deep-coloured, fruit-intense Brouilly with gossamer-fine tannins and a zingy freshness. The dominant fruit on the palate is black cherry, with a touch of cassis and raspberry on the palate. A wine that finishes long and is a wonderful partner to English lamb. Owned by the Brac de la Perriere family, this is Chris Piper’s ‘base camp’ in Beaujolais and where he continues the tradition of making his “Chairman’s Plonk”, something that Chris started at Château des Tours, in 1976. Originally established in 1631 by Antoine Brac, this three hectares vineyard is perfectly situated at the foot of the Côte de Brouilly. The vines are cultivated using certified organic (Ecocert) methods; there is minimal intervention in the cuvage (winery), allowing the exceptional terroir to show through. Wine making is traditional, with partial de-stemming (30%) in temperature-controlled concrete vats. There is no addition of sulphites prior to fermentation and only wild, indigenous yeasts are used.. The semi-carbonic maceration lasts for 8 days at a controlled temperature between 27°-30°C. Extraction is carefully managed with two pump-overs per day. Then follows an élevage of between 7-8 months in hermetically-sealed vats and an early bottling to capture the wine’s intrinsic freshness and fruit. There is only a very light filtration using a tangential filter. 13.0% abv. Drink Now Lamb, Pork, Cheese, Beef Dry Light Bodied Deep raspberry Gamay Beaujolais, France Chateau du Pave 2018 Contains Sulphites