Château des RavatysLes Pierres Bleues Côte de Brouilly
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Les Pierres Bleues Côte de Brouilly from the Château des Ravatys
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Pierres Bleues Côte de Brouilly of Château des Ravatys in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Les Pierres Bleues Côte de Brouilly
Pairings that work perfectly with Les Pierres Bleues Côte de Brouilly
Original food and wine pairings with Les Pierres Bleues Côte de Brouilly
The Les Pierres Bleues Côte de Brouilly of Château des Ravatys matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with tuna, garlic and lemon cream, oxtail confit in red wine or rabbit stew the old fashioned way.
Details and technical informations about Château des Ravatys's Les Pierres Bleues Côte de Brouilly.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Les Pierres Bleues Côte de Brouilly from Château des Ravatys are 2016
Informations about the Château des Ravatys
The Château des Ravatys is one of of the world's greatest estates. It offers 13 wines for sale in the of Côte de Brouilly to come and discover on site or to buy online.
The wine region of Côte de Brouilly
Beaujolais cru on the slopes of Mont Brouilly, ~320 ha of Gamay on blue volcanic schists (diorite). Reds fleshier and more structured than Brouilly with signature notes of black cherry, blackberry, raspberry, violet, peony, hot-stone minerality and spice touch, fine tannins and deep palate — aerial finesse of the cru. "Grand Beaujolais" style of medium aging, to drink with roasted poultry and stews. Deep ruby robe, expression of the volcanic terroir.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Vintage (champagne)
It is a champagne made from a single harvest. In principle, we only vintage the great years: 1988, 1990, 1995, 1996... We find more often, now, the very good 2002, and the 2004, a little short.
