Brouilly „La Pilonière“ 2018


Incl. VAT.
(34,01  / 1000 ml)

Out of stock

SKU: 9950217527 Kategorien: , Weingut:




Alcohol content

13% Vol.

Residual sweetness



Contains sulfur


5,4 g/l

Drinking temperature



Bret Brothers/La Soufrandière, 125 rue Aux Bourgeois, 71680 Vinzelles / France

Tasting note from dated Dec 07, 2019 copyright Peter Mueller


The wine shows a slightly translucent purple colour with a violet rim, clear and shiny in the glass.


Made from Gamay berries grown on the steep slopes of Brouilly, which are dominated by granite, the 2018 La Pilonière is a dancing emblem of a fruit-laden wine that celebrates the colour bright red. Despite its black color, this wine combines many bright flavors in its essence. In addition to compotes of sour cherries, raspberries and roasted plums, there is also the musty scent of an apple cider. Elderberries and pomegranate create a timeless still life of an inviting fruit bowl. Slightly herbaceous notes of orange mint, kaffir lime leaves and mandarin orange zest give the voluptuous fragrance all the more appeal in the absence of richness. After some time in the glass, slightly peaty and reminiscent of coffee cherries, but then again animated by precise fruit, this Beaujolais becomes denser, more complex and always remains changeable.


Immediately, the 2018 Brouilly La Pilonière of the Bret Brothers nestles against the palate, free of tannins. On the one hand dark and expressive, at the same time enthusiastically impetuous and powerful, but on the other hand the wine is by no means overloaded and above all not "designed", but allowed. Straightforward, fruity and uncomplicated, the middleweight shows its light chocolate side. Its slightly higher acidity suits it like a glove, especially when enjoyed at a drinking temperature of 14 ° Celsius.

That's living wine.

Food recommendations from Peter Müller

  • Braised beetroot with sunflower seed cream and colourful chard
  • Grilled salmon trout with beluga lentils, oven carrots and purslane
  • Roasted calf's heart with turnips, quail egg and celery puree


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