Sample: Quintessential Wines ~ Georges Dubœuf Fleurie 2016 (Flower Label)
PREFACE
- HEART ~ THE WINERY: This information came from an interview I had with Franck Duboeuf
- SCIENCE ~ WINEMAKING ~ From the winery
- SOUL ~ Jo’s notes
Photo Credit: ricochet64 ~ Chapel of Saint Pierre in Beaujolais with Mont Brouilly
World Region ~ A.O.C. FLEURIE, FRANCE
HEART
Fleurie is the name of the village where this wine is produce. It is one of the largest Beaujolais Crus, in terms of volume, as well as prestige, to the obvious satisfaction of its owners. From a geomorphological standpoint, its vineyards slope down from a chain of granite hilltops, which face eastward toward the morning sun, thus creating optimal exposure for the grapes. There is some variation of soil, according to altitude; from thin, dry and acidic on higher levels to the clay terrain below. The granular textured pinkish soil, which geologists call granitic sand, distinguishes, Fleurie from the other top cru wines, imparting characteristic elegance. Finely The soul is so French. perfumed, Fleurie is “delightful like the first days of spring.”
WINEMAKING
Georges Duboeuf ‘Flower Label’ Fleurie 2015 100% Gamay’s Harvest is done manually, with whole bunches, de-stemmed. Indigenous yeasts are used for fermentation at temperatures between 82°F-86°F. Maceration is between 8-10 days.
Fleurie is the name of the village where this wine is produce. It is one of the largest Beaujolais Crus in terms of volume, as well as prestige, to the obvious satisfaction of its owners. From a geomorphological standpoint, its vineyards slope down from a chain of granite hilltops, which face eastward toward the morning sun, thus creating optimal exposure for the grapes. There is some variation of soil, according to altitude; from thin, dry and acidic on higher levels to the clay terrain below. The granular textured pinkish soil, which geologists call granitic sand, distinguishes, Fleurie from the other top cru wines, imparting characteristic elegance. Finely perfumed, Fleurie is “delightful like the first days of spring.”
After a careful selection of grapes from small parcels in the region, they are pressed and undergo temperature controlled fermentation in stainless steel vats. Twenty percent of the wine is aged in French oak barrels. Harvest is done manually, with whole bunches, de-stemmed. Indigenous yeasts are used for fermentation at temperatures between 82°F-86°F. Maceration is between 8-10 days.
SOUL
Fleurie is a temptress, a bouquet of flowers, where you just bury your nose to take in of the sumptuous aromas. I really loved this one. Hints of spring, when my irises, violets, and roses begin to bloom again…. those aromas! Then, it develops into more rich flavors of summer, then into fall on the finish. Before it finished, though, the mid palate was the joy of juicy strawberries just picked. It followed into the roundness of peaches, and finished with deep purple/brown figs.
This is a wine that I’d recommend to anyone, at any time, because it makes you think!
[PHOTO: fontaineg1234]
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