2024 Daniel Bouland Cuvee Melanie Cote de Brouilly, Beaujolais

On the steep blue stone slopes of Mont Brouilly, where volcanic rock gives a very different voice to Gamay, Daniel Bouland’s Cuvée Mélanie captures both the energy of the site and the depth that comes from old vines. Bouland, based in nearby Villié Morgon, has become a quiet benchmark in Beaujolais, farming organically, keeping yields low and working with a hands off approach in the cellar. This cuvée, named after his daughter, is drawn from Côte de Brouilly parcels where altitude, exposure and those distinctive diorite soils bring structure, spice and a firmer mineral line than many other crus.

The 2024 vintage leans into vibrancy, but there is no shortage of depth. Aromatically it opens with a darker register than Corcelette, black cherry, blueberry and wild raspberry layered with crushed violets and a subtle peony lift. There is an immediate sense of the hillside, a stony, almost ferrous note, alongside hints of cracked pepper, dried herbs and a touch of smoked earth. It feels lifted yet grounded, with complexity building as it opens.

The palate carries more tension and drive, medium bodied but tightly coiled, with fine, persistent tannins that give the wine a serious frame. Fruit sits in that sweet spot between ripe and fresh, dark berries threaded with spice and a savoury edge. The volcanic soils show through as a firm mineral spine, giving length and a slightly grippy, mouth shaping finish that lingers with notes of graphite, spice and a faint echo of liquorice. It is a more structured, architectural style of Beaujolais, one that edges closer to northern Rhône Syrah in feel while still retaining Gamay’s perfume.

Winemaking here leans traditional, partial whole bunch, native ferments and minimal intervention, with élevage that builds texture without masking the fruit. The result is a wine that feels alive and expressive rather than polished, very much about vineyard and vintage.

At the table it calls for dishes with a bit more weight and savoury depth. Think roast duck with crispy skin, lamb shoulder slow cooked with herbs, or chargrilled quail. It also works beautifully with earthy flavours, mushroom ragù, lentils with smoked sausage, or even a rustic pork terrine where the wine’s structure can cut through richness.

There is plenty of pleasure now with a bit of air or a light chill, but this is built to age. Eight to twelve years will see the tannins soften and more complex notes emerge, forest floor, dried herbs, spice and a deeper savoury character, while that mineral backbone keeps everything in line.