In the glass
What it pairs with
-
Côte de boeuf au beurre maître d'hôtel
Full body and firm tannin cut through the richly marbled beef rib. -
Magret de canard fumé
Smoked duck fat echoes the subtle oak in L'Espigon. -
Tomme des Pyrénées
Semi-hard sheep's-milk cheese softens the wine's tannic grip.
How to serve Brouilly L'Espigon
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Côte de boeuf au beurre maître d'hôtel, Magret de canard fumé, Tomme des Pyrénées. Match the wine's structure to the dish's fat and salt.
History
L'Espigon is a post-renovation prestige cuvée introduced by Christophe Gruy to showcase Château de la Chaize's investment in premium parcel selection and modern oak élevage.
- 2017 — Christophe Gruy acquires Château de la Chaize and begins cellar renovation
- 2018 — L'Espigon first vintage released as premium Brouilly parcel cuvée
Facts
- Producer
- Château de la Chaize
- Grapes
- Gamay
- Classification
- Brouilly AOC
- Oak
- Aged in French oak barrels 8-10 months
- ABV
- 13.0%
- Price
- €18-26 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2018
Frequently asked about Brouilly L'Espigon
What does Brouilly L'Espigon taste like?
Structurally full-bodied, firm tannins, medium acidity with a long finish. Post-2017 renovation cuvée from the L'Espigon parcel: richer and more oak-influenced than the classique, with full body and concentrated dark-fruit structure.
When should I drink Brouilly L'Espigon?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Brouilly L'Espigon?
Côte de boeuf au beurre maître d'hôtel is the canonical pairing. Other strong matches include Magret de canard fumé and Tomme des Pyrénées. Full body and firm tannin cut through the richly marbled beef rib.
What grapes are in Brouilly L'Espigon?
The blend is Gamay. The wine is classified as Brouilly AOC.