Château de La Perrière



Region of production



Brouilly, Côte de Brouilly




Temperate; semi-continental

Soil composition

Pink granite, diorite, marl-limestone substrates, crystalline silicates


15 hectares


Sustainable viticulture

Production Volume

40 000 bottles. 100% red wine.

Varieties Grown


Ages of Vines

Average of 50-year-old vines

Behind the Wines

Luc et Arnaud Brac de La Perrière

The Château de la Perrière dates back to 1631 when Antoine Brac set up a simple “vendangeoir”, a small building used at harvest time primarily to press grapes. Over the centuries, the estate was built up to its current 15-hectates, of which 11-hectares are planted in Brouilly. Antoine’s descendants, Luc and Arnaud de la Perrière, are the 7th generation to manage the property. These brothers, from a family of 10 children, each have their area of expertise: one in the field of viticulture, the other in biology.

The Beaujolais of the South

The Gamay grape, a descendant of the Pinot Noir variety, originates from the region of Lyon in the centre of France. It is in the Beaujolais, just north of Lyon, where Gamay truly flourishes due to the region’s temperate climate and granite soils. Brouilly is the southernmost Beaujolais cru, yielding light, fruity, undeniably charming Gamay.

“Brouilly, the most southerly of the Beaujolais crus, is also the most exuberant. Its vines form a cordon around the base of the impressive Mont Brouilly.” 
- Georges Duboeuf

The Origin of the Gamay Grape

The first official mention of the Gamay grape variety dates back to the 14th century. According to Philippe le Hardi, the grape was widely planted at the time. It is therefore thought that the variety came into existence well before this period. Some scholars suggest that Gamay is an ancient variety brought to France from the Balkans by the Roman Emperor Probus in the 3rd century. However, scientific experts believe that Gamay is the genetic descendant of the Pinot Noir and Gouais grapes. 

The Power of Stoney Soils

The vineyards surrounding the Château de la Perrière are planted on diverse soils featuring decomposed blue stone clay and volcanic soils with high silica content. These plots on the slopes of the majestic Mont Brouilly are ideally situated at an altitude of 300 metres, facing east, sheltered from the winds and the rains coming from the west.

A Noble History

In 1631 Antoine Brac, a notary from Beaujeu, established a humble 1-hectare vineyard. It took over 150 years and 4 generations for the estate to attain its current size. Along the way, the family saw their status elevated when François Brac, lawyer in the Paris parliament, became county magistrate in Lyon and was made noble. François chose to append the name of his Château “de la Perrière” to his name, becoming Brac de la Perrière. The estate and the quality of its fine wines, renowned throughout Beaujolais, remains a source of familial pride to this day.

Good Vineyard Techniques for Great Beaujolais

The vines of Château de la Perrière are pruned in the traditional gobelet method. This bush vine format helps reduce yields, which is particularly important for the low vigour, yet fertile Gamay grape to ensure a long, healthy vine life. Gamay trained in this way, on Château de la Perrière’s fine soils, gives lovely ruby coloured wine with intense aromas of red berries and cherries, a generous, fruity palate profile, and well-structured tannins. This vibrant, fruit-driven red is an excellent companion to typical regional dishes like Saucisson Beaujolais or Andouillette Lyonnaise.