- Producer
- Bret Brothers
- Grape variety
- Gamay
- Region
- Beaujolais
- Country
- France
- Vintage
- 2023
- Alcohol
- 13 % vol
- Volume
- 0.75 l
- Item no.
- 9950217599
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Saint-Amour Climat "Côte de Besset" Zen AOC 2023
The Saint-Amour Climat "Côte de Besset" Zen AOC 2023 from Bret Brothers is a bright, fragrant Gamay from a northeast-facing slope on blue sandstone.
CHF 37.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A fragrant Gamay of very pale, transparent crimson red colour. The nose opens with lavender, blood orange, red berries and sweet cherries, with yeast, tobacco, dry wood and cinnamon behind. Light-footed in structure, without ever feeling thin.
Terroir and origin
The parcels lie on the northeast-facing Côte de Besset slope within the Saint-Amour appellation in Beaujolais, on blue sandstone. Bret Brothers is the négociant project that Jean-Philippe and Jean-Guillaume Bret founded in 2001 for Beaujolais. They buy grapes exclusively from growers working organically or biodynamically, and harvest by hand.
Grape variety and vinification
Pure Gamay, harvested on 7 September 2023. The whole bunches ferment via carbonic maceration, spontaneously with natural yeasts, in the cellar of Domaine La Soufrandière in Vinzelles. This is followed by ten months' ageing in used barrels. The pH is 3.77, total sulphur under 10 mg/l, and alcohol 13.0% vol. The wine is dry.
On the palate
Round and silky. The lavender of the nose gives way to violets, joined by ripe, crushed red berries, cinnamon-spiced cherries and a touch of liquorice. The tannin is silky, the fruit core sweet, the acidity lively. A Beaujolais with effortless drinkability.
Food pairings
Pairs well with charcuterie featuring Lyonnaise sausages, grilled poultry and light pasta with tomato sugo. Equally good with goat cheese, grilled salmon or a mushroom risotto.
Special features
The Bret brothers vinify bought-in grapes to the same standards as their own: whole-bunch fermentation, spontaneous fermentation, minimal sulphuring. The total sulphur of under 10 mg/l marks the lower limit of what is technically achievable here.
