Creation Vinium

"Les Saburins"

  • RegionBeaujolais
  • VillageCrus du Beaujolais
  • AppellationBrouilly
  • Grape varietyGamay
The Vine
  • Average vine age 30 years
  • SoilPink schistous granite
  • Average yield45 hl/ha
  • HarvestHand picked
Wine tips
  • Cellaring Potential2-3 years
  • Serving temperature 13-15°
  • The name and reputation enjoyed by Brouilly, a Cru du Beaujolais, is a fairly recent phenomenon. The Brouilly "Les Saburins" is produced from grapes grown on the ideally situated southerly facing pink granite slopes which gain maximum exposure to the sun's warming rays. As a result the Gamay fruit produced reaches maximum ripeness. Once harvested, by hand, the fruit is fermented in whole bunches of grapes in open vats. Brouilly "Les Saburins" is a soft, perfumed wine which marries tenderness with richness.
Vinification & Ageing
  • Fermentation
    Traditional in open vats
  • Ageing
    10 to 12 months ageing
Wine tasting
  • Tasting Note
    The wine exhales intense fruity aromas such as red summer fruit ending with an earthy undertone. It is powerful. Tasted August 2008.
  • Food Pairing
    Grilled meat - charcuterie - mature cheeses

Press review
    • Brouilly "Les Saburins" 2008 - Cellarmarque- April 2009 - "Lasting Flavours"This Louis Latour Brouilly "Les Saburins" 2008 has a lovely deep garnet colour. The nose reveals aromas of pear-drops and banana, typical of the Gamay varietal. It is round and smooth with nice balance and lasting flavours.
    • 2006 Les Saburins Brouilly - Jancis Robinson – February 2008 – 15.5 points :Lifted red fruit, hints of bubblegum, fine dry tannins. Drink 2009-11.
  • Press review
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