The grapes come from a 29.7 acre southeast facing estate vineyard with vines more than 50 years old (and some as old as 100 years). Harvesting of this wine is conducted manually, in whole bunches and the grapes are de-stemmed before pressing. Semi-carbonic maceration lasts between 10 to 12 days, with malolactic fermentation taking place in temperature- controlled stainless steel vats (between 78.8 – 82.4 F).
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”.
Pairs best with lamb, beef tartare, and matured cheeses.
Producer: Les Vins Georges Duboeuf
Region: A.O.C. Fleurie
Wine Composition: 100% Gamay
Total Acidity: 5.35 G/L
Residual Sugar: 2 G/L
2020: 91 Pts - James Suckling, Dec 2021
2019: 91 Pts - James Suckling, Jan 2021
2018: 91 Pts - James Suckling, Jan 2019
2017: 92 Pts - James Suckling, Dec 2018
2016: 92 Pts - James Suckling, Feb 2018
2016: 90 Pts ‘BEST BUY’ - Wine & Spirits, Oct 2017
2015: 93 Pts - James Suckling, Feb 2017