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Georges Descombes, Brouilly Vieilles Vignes, 2022

Red Wine from Beaujolais, France
by Georges Descombes
$46.99
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From one of the top producers in Beaujolais, Georges Descombes’ Brouilly Vieilles Vignes comes from a select plot of old vines in the Brouilly cru, where the vines’ deep roots give the wine its complexity and depth. The 2022 vintage showcases the signature freshness of Gamay, but with the added richness that comes from older vines.

The wine opens with lively aromas of red berries—strawberry, raspberry—along with hints of earth and spice that add a rustic charm. On the palate, it’s silky yet structured, with a vibrant acidity that keeps the fruit bright while the tannins provide a firm, balanced framework. The finish is long and earthy, with a subtle herbal note that lingers.

The wax cap indicates a natural, low-intervention approach, and this wine reflects that ethos with its purity and authenticity. Brouilly Vieilles Vignes 2022 is an ideal choice for those who love Beaujolais with more depth and complexity than the average bottle—perfect with charcuterie, roasted meats, or a simple cheese platter.

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More about Georges Descombes

Georges Descombes is the unofficial fifth member of the legendary 'Gang of Four' of Beaujolais natural winemakers. He took over in 1988 and immediately pushed viticultural and winemaking practices forward—organic farming, zero manipulation, indigenous yeasts, semi-carbonic maceration. He owns 15.5 hectares across five AOCs. These wines taste alive.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2022

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

100% Gamay. About 3.5 of Georges Descombes' 15 hectares of vines are in the Brouilly cru; he also purchases a bit of Brouilly fruit. There are two Brouilly bottlings: one from the younger vines (ranging from 5 up to almost 50 years old) and this one from the oldest vines (from 50 to 100 years old). ll are planted on hilly sites of decomposed granite soils. The farming is organic, though not certified, and the harvest is manual. The vinification is traditional: whole-bunch, semi-carbonic maceration in large vats (cement, fiberglass, stainless steel) with native yeasts and no sulfur. The vieilles vignes wine is aged in used Burgundy barriques for a year or more, making Descombes' release generally quite a bit later than those of his fellow vignerons. It is bottled with a very small amount of sulfur and without fining or filtration. Note that the label does NOT indicate the old-vines factorit is distinguished from the regular Brouilly by its stark white background, conservative black script and red wax cap.

Tasting Notes & Food Pairings

Perfect Pairings

Roasted chicken, beef meatballs, mushroom ragù, aged Gruyère

Tasting Profile

Deep ruby color with aromas of cherry, plum, and spice. Medium body with soft tannins, red and dark fruit flavors, and a smooth, balanced finish with subtle earthiness.

Georges Descombes may not be as famous as his neighbors (and friends) Jean Foillard and the Lapierre clan, but his Cru Beaujolais are every bit as elegant, energetic and delicious! Georges grew up in the vines, working with his vigneron father and taking jobs at various cellars as a teenager. It was during this time that he first tasted the wines of a young Marcel Lapierre and was inspired to make wines as close to that experience as possible.

Fast forward a few decades and Georges is now an elder statesman in Brouilly, helping to mentor young winemakers like Damien Coquelet and his son Kevin Descombes. But he still makes some of the best, most elegant and age-worthy Beaujolais himself.

The key to his success, as he will tell you, is the special parcels he possesses. His Morgon plots are some of the steepest and highest elevation vines in the village. His Brouilly vines are very old (some over 100) and all of his farming is done organically, which is hard work given the steep terrain. In the cellar, the approach is gentle and “neo-classic” in the sense of partial carbonic, mostly neutral barrel aging and patience during elevage.