Winemaker Notes
Made from 65 year old vines on a sandy and clayish soil, this Fleurie shows a beautiful deep garnet red robe. The nose is beautifully complex with aromas of black and candied fruits. The mouthfeel combines concentration and elegance.
Professional Ratings
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James Suckling
A fresh and focused Fleurie with plums, red cherries, violets and a touch of moss on the nose. It’s medium-bodied with a creamy texture and a serious savory undertone to the fruit.
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Wine Enthusiast
Subtlety that doesn't go unnoticed is the strength of this Fleurie made from 65-year-old vines. Deep ruby in color, this wine has a perfumed nose of dried cranberry, rosehip, red plum, violet blossom and dried hay. On the palate the wine has slightly grippy tannin with some concentration on the mid- to back palate.
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Wilfred Wong of Wine.com
Fleurie is one of the prettiest Cru Beaujolais, and the 2022 Gilles is pleased to oblige. This wine exhibits aromas and flavors of early summer blackberries, hints of chalk, and savory spices. Enjoy it with Pork Adobo. (Tasted: January 9, 2025, San Francisco, CA, USA)
Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.