AOC Fleurie: Domaine de Fa 2018
"Wafting from the glass with aromas of raspberries, plums, smoked meats and potpourri, the 2018 Fleurie Roche Guillon is medium to full-bodied, rich and fleshy, with powdery tannins, ripe acids and a carnal finish. Like all these releases, I suspect it will be at its best young, but it has turned out well. 90/100."
William Kelley - The Wine Advocate.
Known as the ‘Queen’ of Beaujolais Crus, Fleurie is renowned for its aromatically perfumed, floral wines. This Gamay from the Graillot family is no exception, with hints of roses and violets on the nose lifting soft red fruit flavours on the palate.
The wines produced in the ten crus in the north of Beaujolais are far superior to those produced in volume on the sandy and clay soils of the south. AOC Fleurie, a collection of rolling granite hillsides sandwiched between the appellations of Morgon and Moulin-à-Vent, is probably the most famous cru of all. Following small, hail-effected vintages in 2016 and 2017, the 2018 harvest was abundant and fleshy, 'gourmand' as they would say.
This Fleurie ‘Roche Guillon’ comes from a climat of around 3ha situated at around 300m altitude, one of the highest in Fleurie, and is planted with mature vines (around 45+ years old). Since acquisition, it has been farmed organically and biodynamically, with organic certification due from the 2019 vintage. This cuvée accounts for over half of the Domaine's production by volume and concurrent vintages have received rave reviews from the wine press and customers alike.
Brilliant with robust salads, antipasti such as air-dried ham, saucisson or a terrine compagnarde (preferably riddled with truffles), or soft-rind cheese like such as Brie de Meaux, Camembert or Chaource.
"Violet-scented fresh red and black berry aromas make this immediately appealing with more structure than its junior Beaujolais-en-Besset sibling with firmer tannins and fresh acidity." - Jason Yapp.
|Style||Red Wine, Sec, Medium-bodied, Non Sparkling|
|Wine Region||Burgundy, Beaujolais|
|Grape Variety (Cépage)||Gamay|
|Food & Wine Matching||Charcuterie, Chicken and Turkey, Pheasant and Game, Pork|
|Cellarage||Drink 1 to 5 years after vintage.|
|Vinification||Wild-yeast ferments start using Beaujolais process of semi-carbonic maceration using whole bunches (no destemming) in concrete tanks with half the fruit crushed to start the process. Fermentation goes for 9-12 days before maturation in large oak foudres and demi-muids. Wines are bottled unfiltered so can throw a light sediment.|
|Alcohol By Volume (%)||14|
Domaine de Fa (Antoine & Maxime Graillot)
World-renowned Crozes Hermitage producer, Alain Graillot and sons Maxime & Antoine looked north to Beaujolais for a new winemaking venture, acquiring Domaine de Fa in 2013, with their first vintage appearing the following year. The family had a long-term home in the area so making wine in the region was a natural progression.
Farmed according to organic and biodynamic principles, they will be certified organic from the 2019 vintage. Their approach mirrors their style of winemaking in the Northern Rhône, looking for similar freshness and perfume from Gamay. The cellars are situated in the commune of Boyer with around 4ha of vines in Beaujolais and Beaujolais-Villages, 3ha in Fleurie, just under a hectare in Saint-Amour.
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