This shows fine balance between its fragrant red fruits and firm tannins. It is a testament to how structured a Fleurie can be, with its acidity cutting through the firm structure. This is for aging for four years, when it will become round, with a rich texture.
— R.V.
(3/1/2013)
A supremely ripe wine, the fruit fitting well into the structure, which shows the perfumed, enticing character of Gamay. Flavors of red plums mingle with the lightest touch of tannins, the full-bodied character of the wine just edged with fresh acidity. As its name suggests, if you want to taste Gamay, this wine says it all.
— R.V.
(11/1/2009)
Solid and structured, this shows the firm side of Fleurie. It is dominated by tannins that overlay the red berry fruit and the firm plum-skin texture. With its weight and concentration, this needs to age for another 2–3 years.
— R.V.
(3/1/2013)
This is a fine example of how well some Beaujolais can age. The fruit is fading but it has been replaced by a wine with fine maturity, rich, concentrated, showing sweet tannins over still-fresh acidity. There is just a hint of wood aging to underline the richness of the wine.
— R.V.
(11/1/2009)
Powerful and concentrated, this has a dark red-plum flavor and solid tannins. It is dense, and it shows the structure of the vintage. This is worth aging, and it certainly needs food to show at its best.
— R.V.
(3/1/2013)
Very fruity, the red berry fruits are all round this juicy wine. It does have tannins, and they are about to assert themselves as the wine passes from its purely primary fruit phase. Then expect the wine to get richer, more concentrated, possibly worth aging for 3-4 years.
— R.V.
(11/1/2009)
A wine with some depth, this is layered with fine tannins. The acidity and red cherry flavor are held up by its firm structure. It’s also fruity enough to be consumed now.
— R.V.
(3/1/2013)
This is developing well, a wine from a fine year in Beaujolais. The fruit remains, with black plums, black berries and a light bubble gum freshness. But it has gained depth, and tannins are showing well over the acidity.
— R.V.
(11/1/2009)