At Château des Tours, 50 hectares of the vineyard are in Brouilly. Twenty additional hectares are nearby, in the town of Saint-Lager. Our priority is to respect nature and its biodiversity so that the terroir can reveal itself through an intense interpretation of Gamay.

Brouilly is the largest and southernmost of Beaujolais’s ten crus, spreading around the flanks of Mont Brouilly. The climate is semi-continental with a gentle Mediterranean influence: warm, sunny summers, cool winters and useful diurnal swings that preserve acidity. Elevations mostly sit between 200 and 400 metres, with varied exposures that ripen fruit reliably while avoiding excessive heat.

Soils are a mosaic. On the slopes you find decomposed pink granite and sandy “gore” that drain freely and give fragrant, supple wines. Patches of harder, blue-green volcanic rock (diorite, locally called cornes vertes) add a mineral edge, while lower sites include schist, sandstone and some clay-limestone that can yield slightly rounder, fleshier styles.

Gamay Noir à Jus Blanc is the sole variety. Traditional bush-vine (gobelet) training remains common, alongside more modern trellising in newer plantings. In the cellar, whole-bunch or semi-carbonic maceration in concrete or stainless steel is the norm, emphasising fruit purity; oak is used sparingly, if at all.

Wines range from bright, early-drinking bottlings to more structured cuvées with a few years’ potential. Typical aromas include red cherry, ripe raspberry and strawberry, often with plum, peony and violet, and hints of kirsch or warm spice. The palate is medium-bodied, juicy and energetic, with fresh acidity and fine, rounded tannins. Compared with the neighbouring Côte de Brouilly—usually tauter and more mineral—Brouilly tends to be a touch broader and fruit-forward.

Gamay is a red grape variety best known for producing the wines of Beaujolais in eastern France. It originated in the Burgundy region and was first mentioned in the 14th century. Though once banned from prestigious Burgundian vineyards, Gamay found its true home in the granite-rich soils of Beaujolais, where it thrives.

Viticulturally, Gamay is an early-ripening variety that performs best in well-drained, acidic soils, particularly granite and schist. It is relatively vigorous and productive, making canopy management important to maintain quality. The grape is sensitive to site, with higher-elevation and cooler locations producing more structured, complex wines.

While France remains its heartland—particularly the ten Beaujolais Crus like Morgon, Fleurie, and Moulin-à-Vent—Gamay is also grown in Canada, the United States (notably Oregon and California), Switzerland, and New Zealand.

Gamay is probably most famous for Beaujolais Nouveau, a light, fruity wine made via carbonic maceration, released just weeks after harvest and best served chilled. However, more serious styles from the Cru villages offer greater depth, structure, and ageing potential.

Flavour-wise, Gamay typically shows vibrant red fruit such as cherry, raspberry, and cranberry, often with floral notes, earthy undertones, and a touch of spice. Naturally high acidity and low tannins make it fresh, food-friendly, and highly drinkable.