Tasted 8 April 2011
Fleurie, is known for producing some of the Beaujolais’ most aromatic and intriguing wines. Beaujolais may not be the trendiest or most fashionable of wine regions – but this in itself adds to the enigma of the region. Deep red in the glass, the nose is packed with dark red fruits and a subtle earthiness. This is a wine that I’ve often put on wine lists (in my previous life) and it’s never disappointed me, guests nor the chef either for that matter. It just lends itself to such a spectrum of foods and flavours because it’s just so damn aromatic, fleshy and layered on the palate.
I served it with roasted rack of lamb, crunchy rosemary roasted spuds and a fennel salad – delish! In winter, dishes that incorporate duck, lamb and fragrant chicken braises, go wonderfully well with Fleurie (or any other cru Beaujolais).
Andrew Jefford is a big fan of Jean Marc Depres, 9 ha domaine in Fleurie making the comment in ‘The New France’ ‘its a reliable source for the deliciously soft and quenching wine. The Vielles Vignes is especially good’.
