2010 Potel-Aviron Côte de Brouilly "Vieilles Vignes" Cru Beaujolais

SKU #1115841 90 points Robert Parker's Wine Advocate

 Clearly evincing the high extract and acidity of its vintage, Potel-Aviron’s 2010 Cote de Brouilly Vieilles Vignes displays bright, tart-edged blackberry and huckleberry on a dense, subtly oily palate, its peppery, saline, and pencil lead accents lending interest and saliva inducement to a mouthwateringly long finish. Expect this to deliver great pleasure and versatility at least through 2015. Stephane Aviron – who has long taken the lead in his Beaujolais collaboration with Nicholas Potel – is bottling under his own name beginning with the 2011s (sources, style, and indeed label design remain the same), so my reviews of those wines along with more information about the evolution of this project will be found in this report under his name. I tasted the Potel-Aviron 2010s last autumn, re-tasting only two of them in the course of my visit with Aviron in December at his wife’s family’s domaine in Fleurie La Madone.  (6/2013)

90 points Stephen Tanzer's International Wine Cellar

 Bright purple. High-pitched aromas of black raspberry, candied flowers and Asian spices. Silky and tightly focused, offering lively red and dark berry flavors that gain weight and sweetness with air. Finishes very fresh and taut, with suave floral and spice qualities.  (4/2012)

Wine Spectator

 Well-balanced and fresh, this offers an aromatic core of clove, bergamot, graphite and nutmeg, and flavors of black cherry, mulberry and a touch of cocoa powder. Fine texture and length. Drink now through 2018. (Web-2013)

K&L Notes

This bright and attractive wine has a nose of black cherry and some sous-bois (forest floor) notes. It comes from the small appellation on the slopes of an extinct volcano. It is one of the smaller of the crus, and less-often seen, but has more drive and less earthiness than its larger cousin, Brouilly. On the palate this shows bright acidity, crunchy red fruit notes, and notes of wild cherry. We found the 2010 particularly delicious, and loved the intensity and fruit. It's a terrific match for a holiday meal, but will also age very well in your cellar. (Keith Wollenberg, K&L Burgundy Buyer)

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- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir à Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-à-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.


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- Region in east central France, often considered a part of Burgundy, but really quite distinct. The principal grape grown here is Gamay Noir. Familiar to many as the source of the Beaujolais Nouveau, the first wine of the vintage, Beaujolais is often fresh, fruity and very appealing red wine. Besides the straight Beaujolais, there is also Beaujolais Villages, and what is known as Cru Beaujolais. The 10 individual Crus, such as Moulin à Vent, Brouilly, Fleurie, Julienas, St. Amour and Chénas, each have their own character, and much more depth than someone who has only tried a simple Beaujolais could ever guess. These often represent value-priced, lovely, food-friendly wines.