A venir
COUP DE COEUR

Fleurie Cuvée Tardive

Clos de la Roilette
2023
Fleurie PDO
Color
Red
Grape variety
Gamay
Capacity
Bottle 75 cl
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Ce Fleurie Cuvée Tardive du Clos de la Roilette revêt une robe grenat étincelante. Le nez offre des arômes de cerise, framboise et prunelles, teintés par des notes d’épices (cannelle, muscade). La bouche dévoile des saveurs florales qui relèvent le style de ce Fleurie tout en minéralité et en terroir. Les tanins sont profonds et tout en volupté. Ils deviendront encore plus complexes avec le temps.

Terroir : le sols sont composées d'arènes granitique, sélection de vieilles vignes (plus de 60ans) plantées sur un terrain plus argileux, donnant plus de concentration et d'intensité de fruit. La viticulture se fait en lutte raisonnée, et les vendanges sont manuelles.

Vinification : en grappes entières, cuvaison de 12 à 18 jours en cuve ciment avec contrôle des températures. L’élevage en foudre de chêne prendra ensuite 6 mois.

Accord mets/vin : si vous le consommez tout de suite, il sera le parfait allié de votre planche mixte charcuterie / fromage. Laissez-lui quelques années pour qu’il devienne le parfait compagnon de votre fameux bœuf bourguignon. 

Our recommendations When and how to serve it?

What a dish with the Fleurie Cuvée Tardive?

Rillette, Hot Andouillettes
Cherries

Practical information

Apogee: 2024 - 2033

And to finish More Information

SKU 323523
Name of wine Fleurie Cuvée Tardive
Vintage 2023
A venir Yes
Limited production No
Consumption recommendation 2024 - 2033
Alcohol degree 14
Capacity Bottle 75 cl
Original packaging 12
Type of packaging Cardboard
Colour Red
Contient des sulfites Yes
Type of product Wine
Country France
Region Beaujolais
Appellation Fleurie PDO
Domain Clos de la Roilette
Dominant style Fruity - Floral
Grape varieties Gamay
Dominant grape variety Gamay
Grape variety Gamay

The Estate Clos de la Roilette

Alain Couderc farms 8 hectares in the famous La Roilette area. He produces mainly fine and velvety Fleurie wines. The wines are generally made from whole grapes and have a remarkable capacity for ageing. The 2015 is simply stunning... Concentrated, with very fine tannins and great balance. A great wine in perspective...

The Estate Gramenon

These wines are very popular with wine lovers, extremely tasty, fruity and dense, made mainly from Grenache, using biodynamic methods. "Domaine Gramenon, created in 1978, is located in Montbrison-sur-Lez in the Drôme Provençale, in the foothills of the Pre-Alps, at an altitude of 350 metres. In the northernmost part of the southern Côtes du Rhône. The originality of the Gramenon terroir comes from the limestone bar (tidal system) formerly covered by the sea (86 million years ago). The thrust of the Alps has caused a large amount of limestone to emerge from the layers of sand left by the tides, thus forming a plateau 550 m wide and with a slight altitude, while the clays have been brought in by the river system. Grenache is the grape variety best acclimatised to our latitudes, expressing itself here in elegance and freshness. Proof of this is the presence of numerous plots of old vines (from 50 to 120 years old). The cumulative influence of the age of the vines (and therefore of the deep roots) and the specific character of the soils, gives the wines a particular and original profile. In order to perpetuate the exceptional quality of the plant heritage, each vine planted comes from the estate's own massal selection. Since the creation in 1978, the vines have been cultivated in a natural and organic way. Nevertheless, the need to move towards biodynamic viticulture was felt. The first climatic accidents of the 2000s having impacted the vitality of the old vines, we started biodynamic practices and the Demeter certification arrived in 2010. The dynamisation of the soil and the strengthening of the plant's defences were immediate and very convincing. There is a new energy in the plots. This increased vitality at the plot level is reflected in the quality of the wines. The choice of harvest date is a crucial and determining point. The intrinsic quality of the grapes can only be expressed when they are truly ripe. The harvest is exclusively manual with careful sorting. The main idea is to respect the grapes as much as possible. To achieve this, no crushing equipment is used (pomace pump, auger). The grapes are transported by vibrating table and conveyor belt to the concrete tanks. We only sulphite very lightly after the malolactic fermentation if necessary. The wine is matured in vats for the Spring vintages and in old barrels for the old vines. Purity being the always unattainable and utopian goal of history, we strive to express the terroir and the grapes as closely as possible, while avoiding betraying them, by adapting to the effects of the vintage

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