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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Wine Enthusiast
Complex aromas of black currant, blackberry and a definitive layer of field herbs are this wine's calling card. Slightly-grippy tannins take a backseat to bruised raspberry and field grass on the finish. Pair with creamy dishes, sauteed kale and sliders. This is a fantastic Fleurie!
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Wilfred Wong of Wine.com
The 2023 Domaine Gilles Copéret Fleurie “Les Roches,” crafted from old-vine Gamay rooted in Fleurie’s pink granite soils, reveals a deep garnet hue and opens with aromas of vibrant berries layered with subtle earthy nuances. On the palate, it glides with silky ease, offering a harmonious interplay of bright and dark fruit flavors. A superb match for ground round and sharp cheddar on a toasted baguette, or for a classic French bistro favorite like steak tartare, where the wine’s freshness and supple texture complement the dish’s savory depth. (Tasted: August 4, 2025, San Francisco, CA)
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James Suckling
An attractive Fleurie with aromas of of dried cranberries, blood oranges and hints of mint and chocolate. Medium-bodied. A mellow and fleshy palate offers plenty of fruit framed with fine tannins. Lingering and delicious.
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.