The wine story
Etienne de Monspey, companion of King Henry the 4th, bought the estate in 1632. The family managed to keep the property through several centuries. The present owners are Paul and Loïc Gibert, 12th generation descendants: Paul takes care of the vineyard and winemaking while Loïc is in charge of marketing and sales. They also produce Chiroubles and Brouilly as their domain has several terroirs. Fleurie is supposed to be the most « feminine » of the Beaujolais crus for its elegance and finesse. This wine grows on a soil of pink granite and sand on a slight slope at an altitude of 300 m. It is handpicked, sorted, and vinified in the ancestral method of semi carbonic maceration; the whole grapes are put in an oxygen-free vat for 10 to 12 days to start the fermentation. It is kept in steel vats to preserve its fruity aroma and lightness.
Beaujolais is easy to pair with…even fish like grilled tuna or salmon. You can have it with pasta and veggie dishes, salads, charcuterie, chicken Basquaise or with tarragon. Try it with tasty cheese like Brie or Roquefort, and finally chocolate mousse.
The Beaujolais Region is next to Burgundy, going south along the right bank of the Rhone River, near Lyon. It is a little warmer and protected from cold winds by mountains on its western side. The other difference is the grape varieties: Pinot noir in Burgundy, Gamay in Beaujolais are compulsory. The techniques are also different at every stage of the processes from vineyard to cellar. The ten crus of Beaujolais are named after the villages where the vineyards are situated. Learn more about this region at: Sommailier.com/wineregions
Aroma of rose, red fruits and violet
Bright and fruity with subtle tannins, ripe plums and black cherry with a hint of sweet spices in the finish.