Laurence et Remi Dufaitre Cotes de Brouilly AOC 2022

Winery Background and History

Rémi Dufaitre and his wife Laurence began purchasing and restoring old vineyards in the Brouilly and Côte‑de‑Brouilly crus in 2006. Initially selling grapes to the local cooperative, Rémi honed his craft under the guidance of Jean Foillard, a pioneer of natural Beaujolais. By 2010, he began bottling under his own label. Their estate now enjoys acclaim in Paris’s natural‑wine circles and beyond, noted for pure, site‑driven Gamay renaissance. 

Producer and Wine Maker

Rémi and Laurence manage vineyard and cellar practices together. Rémi employs indigenous yeasts, whole‑cluster carbonic maceration, and minimal sulfur (0–2 mg/L). No temperature control is used—he crushes grapes only as needed, prioritizing gentle handling and reliance on natural yeast dynamics. This approach fosters transparency of terroir across each cuvée. ()

Vineyards and Micro Climate

Their vines are located on granite‑based slopes of Côte‑de‑Brouilly. These steep vineyards receive excellent sun exposure and maintain cool nights due to elevation. Older vine plantings yield concentrated, mineral‑driven Gamay with lifted aromatics and natural acidity. 

Vinification & Aging Methods

Fermentation is by classic, whole‑cluster carbonic maceration in open tanks, preserving fruit vibrancy. After fermentation, wines are racked with minimal sulfur additions based on stability. Aging is brief, unfiltered, and bottled early to capture freshness. 

Tasting notes

Bright and lifted, revealing fresh red fruits—strawberry, cranberry, redcurrant—with subtle herbal menthol and thyme notes. Medium‑bodied with smooth tannins, vibrant acidity, and a lingering, gluggable finish. Juicy yet refined. 

Food & Wine Pairing

Pairs effortlessly with roast chicken, turkey, pasta, charcuterie, lightly sauced grilled meats, or mushroom dishes. Its freshness and fruit balance work beautifully with poultry and creamy‑sauced dishes. ()

Service Methods and Temperatures

Serve at 13–15 °C (55–59 °F) in medium‑sized red wine or tulip glasses. Gently swirl to release aromatic profile and allow the wine to breathe briefly before tasting.

Storage and Aging Potential

Best consumed within 2–5 years of vintage to retain its fruit and vitality. When stored at 12–14 °C, it gradually develops more complexity, though early drinking is ideal.

Grape Varietals & percentage used

100% Gamay

ABV

Approx. 12.5%