Harvest is done manually, with whole bunches, de-stemmed. Indigenous yeasts are used for fermentation at temperatures between 82°F-86°F. Maceration is between 8-10 days.
Fleurie is the name of the village where this wine is produce. It is one of the largest Beaujolais Crus in terms of volume, as well as prestige, to the obvious satisfaction of its owners. From a geomorphological standpoint, its vineyards slope down from a chain of granite hilltops, which face eastward toward the morning sun, thus creating optimal exposure for the grapes. There is some variation of soil, according to altitude; from thin, dry and acidic on higher levels to the clay terrain below. The granular textured pinkish soil, which geologists call granitic sand, distinguishes, Fleurie from the other top cru wines, imparting characteristic elegance. Finely perfumed, Fleurie is “delightful like the first days of spring”.
Grilled sausages, lamb chops, savory rice dishes such as Paella, or a pasta with red sauce would pair nicely with this wine.
PRODUCER: Georges Duboeuf
REGION: A.O.C. Fleurie
GRAPE VARIETY: 100% Gamay
RESIDUAL SUGAR: 1.5 g/l
2016: 90 Pts 'Best Buy' - Wine & Spirits, Oct. 2017
2015: 93 Pts - James Suckling, Feb. 2017
2011: 90 Pts -Wine Spectator, Feb. 28, 2013
2010: 90 Pts - Wine Spectator, Feb. 28, 2013
2010: 89 Pts - Wine Enthusiast, Nov. 1, 2013
2009: 90 Pts - Wine Spectator, Feb. 2011
2003: 91 Pts - Wine Advocate #153, June 2004
2002: 90 Pts - Wine Spectator, Aug. 2003