Brouilly Jean Lafitte 1990
This 1990 red wine is produced by Jean Lafitte under the Appellation Brouilly Contrôlée. Bottled directly in the production region, this French wine originates from Beaujolais, a classic wine-producing area located south of Burgundy, and is presented in a 750ml bottle with an alcohol volume of 12.5%.
Beaujolais is globally recognized as the homeland of the Gamay grape. While the region gained fame for its early-release wines, its true quality is found in the ten cru villages. Brouilly is the largest and southernmost of these Beaujolais Crus, having received its AOC status in 1938. The appellation spans approximately 1,250 hectares across the municipalities of Odenas, Quincié-en-Beaujolais, Saint-Lager, Saint-Étienne-la-Varenne, Cercié, and Charentay, all situated around the extinct volcano Mont Brouilly.
The vineyards in Brouilly are planted on a diverse mosaic of soil types, including pink granite, limestone, marl, and a volcanic diorite locally known as "cornes vertes." Gamay is the dominant grape variety cultivated in this terroir, though the appellation also permits small quantities of Chardonnay, Aligoté, and Melon de Bourgogne. Gamay is a traditional French grape variety that is most frequently found in the vineyards of Beaujolais and the Loire Valley.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Beaujolais
Beaujolais south of Burgundy is the homeland of the Gamay grape. The area became world-famous for the young, fruity Beaujolais Nouveau, but the real quality lies in the ten cru villages such as Morgon and Fleurie. The granite subsoil yields juicy, light red wines with fresh acidity and aromas of red berries, flowers and spice. A classic and incredibly food-friendly French red wine region.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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