Villa Ponciago Fleurie La Reserve 2011
Gamay from Beaujolais, Burgundy, France
Bright brilliant color, reflecting garnet and violet nuances. The nose is fine and elegant, developing pronounced notes of cherry and blueberry. Violets and peonies complete this complex nose, giving it great distinction. On the palate, the wine is expressive, with a freshness that highlights its balance, structure and aromatic richness. It evokes mineral tones balanced by a pleasing ripeness. This combination gives the concentration and density specific to great wines, but with the great finesse and elegance of Fleurie. The finish is enhanced by delicate spicy touches, with remarkable length.
International Wine Cellar - "Brilliant ruby-red. High-pitched, seductively perfumed aromas of fresh red berries, Asian spices and minerals. Juicy, penetrating and pure, with striking clarity to its lively raspberry and floral pastille flavors. Betrays no excess weight or rough edges and finishes sweet, focused and extremely long, with resonating florality."
Villa Ponciago Winery
Villa Ponciago is a centuries old domain with an ancient history; the first traces and its Latin name date back to AD 949. In 2008 the Henriot family purchased the domain in Fleurie, together with 48 hectares of prime vineyards. The terroirs of the estate are unique, with a total of 214 historically demarcated parcels that were previously classified as Premiers Crus and Premiere Classe. The crystalline granite in the soil gives the wines a complex minerality and elegance pushing the boundaries of preconceived notions of Cru Beaujolais.
Today, with their expertise in other great terroirs, the Henriot family has unveiled the domain to reveal the historic qualities which had formerly given it a reputation of excellence for the Fleurie Cru. The strength of the terroirs, the quest for quality, the expertise of the winemaking team, small yields – less than 50 hectolitres per hectare as in the 19th century, are once again producing exceptional Fleurie wines. View all Villa Ponciago Wines
About BeaujolaisView a map of Beaujolais wineries (boe-show-lay)
Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.
Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. It also does particularly well with the method of winemaking in Beaujolais – Carbonic Maceration. Carbonic maceration is anaerobic fermentation – meaning the fermentation takes place INSIDE the berry. How does this happen? Whole grape clusters are carefully put into a tank, given carbon dioxide and sealed to prevent contact with oxygen. Then a chemical process occurs inside the grape, turning sugars in to ethanol, aka alcohol. The process allows the fermenting juice to extract the color of the skins and the fruitiness of the grape without the harsh tannins of the skins. Not all Beaujolais use this method, but almost every Beaujolais Nouveau does. The result is a very fruity wine with fresh berry favors and super-light tannins and body.
The ACs of Beaujolais
Over half of the production of Beaujolais is under the Beaujolais AC. The second level is Beaujolais-Village, and the final is Beaujolais Crus, of which there are ten. Beaujolais Villages AC is a bit better quality than the first level, and the ten Crus are even higher quality. Most Cru Beaujolais AC wines use regular fermentation rather than carbonic, and some even let their wines age a bit in oak. In fact, after a few years in oak and bottle, a good vintage of Beaujolais can be mistaken for a Burgundy! But this is the exception to the rule - the majority of Beaujolais should be drunk within the first 2 years. In a good vintage a few of the cru wines may hold up for more, but Beaujolais is known for being fruity, light and easy drinking for right now. Serve a bit cool and enjoy without thought.
The 10 Cru Beaujolais to look for: Morgon, St-Amour, Juliénas, Chénas, Moulin-à-Vent, Brouilly, Côte-du-Brouilly, Fleurie, Chiroubles, Regnié.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
Customer ReviewsSign In to Add Your Review33 out of 5 stars
2 ratings, 2 with reviewsRon Blachman - Berkeley, CA35/11/2015
Tasted May 2015. Intense color, medium body, leggy. Nose is medium-sized and sort of nondescript-Gamay-vinous at first; with air the general vinous tone subsides and a smallish floral nose emerges. One expects Fleurie to be fragrant, this falls a little short. The flavors are good, tart and bright with fruit to balance. Tthere's enough tannin to suggest two or three years ageing will be rewarded. The composite cork is of good quality and length so I'd target 2017 to 2019 to drink this up. It is nicely priced at $20 and at the upper end of three star wines.walktard - Tahoe City, CA38/10/20143.5
- Pair With
- Highly seasoned lamb