Tasting Notes
Beaujolais wines, made 100% from the Gamay grape, are the quintessential fruity wines but memories of characterless, peardrop-scented Beaujolais Nouveau mean that the name “Beaujolais” often sends a shudder down the spine. But it is possible to find superb wines in the Beaujolais region especially in the higher classified wines of the crus Beaujolais - and because they are no longer particularly fashionable, the wines are often good value. Fleurie is one of the 10 crus (cru here meaning a wine producing area rather than a single vineyard) and is noted for its more 'feminine' style, lighter body and floral aromas.
Marc Delienne left behind the bright lights of Paris only in 2015 to buy his vineyards full of old vine Gamay in Beaujolais. Already gaining accolades for his wines, he is definitely one to watch. He produces wine as naturally as possible, using bio-dynamic principles and he is in the process of gaining organic certification.
Another cru Beaujolais, this one from cru Fleurie known for its lighter, elegant, fruity & floral red wines. My full tasting notes are coming soon but in the interim read what the reviewers have written about this wine. In brief it makes a great summer red wine.
These bottles are sealed with wax - I recommend that you don't try to peel the wax off but use a winged corkscrew directly into the wax & cork making sure you don't drop any bits of wax into the bottle. It is worth the hassle!
Food Pairing
This is a refreshing red, perfect for spring and summer; recommended to drink with charcuterie, paté, cheese, roast ham, roast lamb, roast chicken and turkey and with spicy Thai and Chinese dishes
Serve at the lower end of the suggested temperature range if you like your light red wines served cooler like the French
Awards
92 points RobertParker.com Sep 2018
"The best rendition of this cuvée to date, the 2017 Fleurie Greta Carbo soars from the glass with a fragrant bouquet of rose petals, Griotte cherries and a hint of wood smoke. On the palate, it's medium to full-bodied, supple and melting, with a glossy attack, tangy fruit at the core and a mouthwateringly saline finish."
