Domaine Brusset - Côtes-du-Rhône Laurent B 2023

Bettane & Desseauve

About the estate:

Laurent, André’s grandson and now the estate’s manager, produces a wide range of wines from nearly 70 plots, including terraced vineyards in the spectacular Dentelles de Montmirail. This fragmentation proves to be an advantage during the blending process. It’s worth noting that the 2017 vintage was somewhat challenging.

Guide Hachette des vins

About the estate:

Seventy-eight south-facing terraces make up this 70-hectare vineyard located at the foot of the Dentelles de Montmirail. Founded in 1947 by André Brusset, then managed by his son Daniel, it is now run by his grandson Laurent. The estate produces wines across 5 AOCs and offers a total of 14 different cuvées. A sure bet for Gigondas and Cairanne.

Robert Parker - Wine Advocate

About the estate:

Laurent Brusset's estate now spans 70 hectares, based in the village of Cairanne but extending as far as the Ventoux and into the Dentelles hills above Gigondas. Founded by his grandfather in 1947, the winemaking here is modern yet balanced, with a mix of tanks, demi-muids, and barrels used, depending on the cuvée. Similarly, some wines are made entirely from destemmed grapes or entirely from whole clusters, with a blend used for others. "When you have high ripeness," explained Brusset, "it’s better to keep the stems." In entry-level wines, Brusset aims for drinkability, but in top-tier cuvées, he seeks complexity and aging potential. "2016 is a very fine vintage," said Brusset. "It has good balance and high acidity." In 2017, there is about half a degree more alcohol and lower acidity. His yields in Cairanne averaged just 20 hectoliters per hectare, the lowest he has ever seen. He therefore adjusted his extraction accordingly, doing no punch-downs and only very gentle pumping, to avoid extracting harsh tannins.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

A fan of full-bodied wines, he has opted for a more refined style. Located in Cairanne, the Brusset estate cultivates 70 hectares of vineyards across five appellations. For many years, Laurent Brusset produced full-bodied wines, seeking density through aggressive extraction during winemaking. Today, he works more with infusion to produce finer wines. His conversion to organic farming over the past two years has required considerable labor on the slopes he cultivates, which are difficult to mechanize. But for him, the crucial factor remains the optimal ripeness of the grapes at harvest. It is therefore no surprise that we were captivated by his beautiful wines, bursting with generous fruit.

Jancis Robinson

About the wine:

Earthy notes blend with vibrant red fruit. A lovely briny note rounds out a creamy, ripe, and full-bodied palate with a hint of freshness. It’s already drinking very well—truly delightful.

James Suckling