Fleurie is an elegant, refined and subtle wine. Deep red robe with purple tints, the nose is a bouquet of floral aromas (iris, peony). On the palate blackcurrant and raspberry prevail. It can be drunk young but will come to the fore in 2 to 5 years.
|Wine maker notes
|Hand picked. Traditional 10 days carbonic maceration with rack and return. Temperature control. Pneumatic pressing. Matured in vats.
|Delicate white meat, poultry of the Bresse, veal, fishes, and cheese.
|Our family domain is situated at Fleurie in the heart of Beaujolais crus, 50 km North of Lyon. Jean-Jacques, took over of his father in 1970, with the « Clos du Pavillon », now the vineyard spread over 20 hectares and 6 appellations.
The main production is situated in Fleurie (10 ha). Julienas (2 ha) and Beaujolais-villages (1 ha) are from the steep slopes of Jullie. Chiroubles (2 ha) is from a slope named ”Les Cotes”. The Beaujolais (2 ha) is situated more in the South at Saint Jean d’ Ardieres.
In 2008, Mathieu joins the domain after his studies of oenology and bring 1 ha of Chiroubles and 2 ha of Morgon in the locality ” La Roche Pilee ”.
” After worked two vintages in the southern hemisphere - in Australia then in New Zealand - I am back on the domain. Still in traditional wine making, I hope to treat you in the next years! “
From the vineyard to the wine
Our unique variety, the Gamay is managing in the respect of the traditions and the « terroir ».
Crops control with a gobelet pruning, the high average age of the vineyards allows us to express all the potential of our variety. The vines benefit from our best care all year round with only one objective: produce the best possible grapes with minimum interventions.
The majority of the soils in the vineyards are granitic, thin, sensitive to the drought but are the best « terroirs » for the Gamay.
The harvest is manual with a very selective sorting respecting the integrity of the grapes.
We are looking for very elegant wines, the wine makings are traditional, in whole bunches and without heat treatment.
Macerations are from 7 to 15 days depending the appellations and the years, rythming by pumping overs. Then, the wines are maturing on fine lees in tubs or in vats and bottled at the domain after 6 to 10 months.