Jean-Claude Lapalu is among the most respected and revered growers in Beaujolais, a darling of the Paris wine scene, and a leader in the so-called Natural Wine movement in France. The domaine is certified organic through Ecocert and biodynamic methods have also been incorporated. Lapalu is gifted in old vines, many of which are between an average of 50 and 100+ years of age. His patchwork of cuvées are a result of years of experimentation, with Beaujolais-Villages VV and Brouilly VV representing approximately 60% of his production. All grapes are hand-harvested, of course, and chilled for 24 hours before going to the tank for fermentation. Vinification varies by cuvée (carbonic vs. semi-carbonic) with whole clusters that macerate for 10-12 days. A 24-hour pressing is customary and done with a traditional vertical press from the late 19th century. Depending on the cuvée, the wines are raised in either glass-lined concrete tanks, or used barriques or tonneaux. During the élévage, many of his cuvées see little or no sulfur, and when they do, it is usually only a small dose at bottling. Nonetheless, he is not dogmatic on this point, but he believes he can make great wines without it, that one can make “natural wines that are correct."
This Cru Brouilly has a gorgeous perfume dominated by cherry aromas, which is often a characteristic of Brouilly. This is a more delicate and nuanced counterpart to its Cote de Brouilly neighbor. Complex and ethereal, Lapalu's Brouilly VV is for the Pinot-loving Beaujolais drinker.