There is a bit of an unspoken pact that the best Beaujolais are the ones that kind of taste like Burgundy. What Metrat does is prove that theory wrong and somewhat offensive. The charm of Gamay is the burst of fruity, floral, acid attack, it is not Pinot Noir. The Granite and schist of Cru Beaujolais are not the limestone and clay of Burgundy.
Metrat Fleurie from La Roilette is pretty, medium weight, and precise. It has floral, cherry, and strawberry aromas with a whiff of dark stones. Metrat Fleurie La Roilette dances across your palate, the acid keeps it lively and the perfume flows from front to back. Fine tannins play a small part in the wine.
Metrat Fleurie La Roilette is a joy to drink now, there are other Beaujolais to age, this one is to enjoy.
Bernard Metrat Fleurie La Roilette 2019, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
The Metrat family are masters of Beaujolais with Fleurie being the main drawcard. Low cropping vineyards are hand-harvested. Traditional winemaking with fermentation in cement with indigenous yeasts. Pure wines of perfume and silky texture. Metrat Beaujolais are delicious young but will age gracefully if you let them. Chiroubles and Moulin a Vent are also produced here.
Bernard Metrat Fleurie La Roilette 2019 Importer Notes
“From vines planted after 1945 this cuvee consists of the ‘younger vines’ mostly 40-60 years old planted in the heart of this outstanding lieu-dit La Roilette. This is also vinified in large cement vats with very gentle vinification of gently submerging the cap of the ferments giving very fine tannins. Each year we taste the different cuvees with Bernard we agonise about which cuvee of La Roilette to buy and for the tiny difference in price we usually opt for the vieilles vignes cuvee although in warmer years it is often the classic La Roilette cuvee which shows best in the first few years. This cuvee always has excellent depth and character right after bottling so in 2019 we have selected this cuvee – so you dont need to wait to enjoy this cuvee right now.”
Outside of Morgon, Fleurie appears to have the greatest concentration of good producers. And with particularly fine terroir, Fleurie is another great source of Cru Beaujolais. “Fleur,” of course, means “flower” in French, and indeed the wines of Fleurie are characterized by a distinct floral note – think violets.
Most famous for aromatic, light of body, high acid reds made from the Gamay variety. There is a Burgundian sensibility on Rhone soil types which makes for an exciting style. The quality wines are refreshingly tart with aromatic complexity and enough fruit weight to balance out the tartness. You do have the option of cellaring your quality Beaujolais, but often it is not required. The best wines are from the 10 Crus of the region with the lesser appellations being akin to an ocean in more ways than one. Whites from Chardonnay are available but hard to find.
Grown in the French regions of Beaujolais and Loire Valley. It is early budding, high cropping, aromatic and high acid. It was outlawed from Burgundy by Duke Philippe the Bold for being disloyal. But has no doubt made up for that with honourable service. The best wines from Gamay can be Burgundian in flavour and well worth seeking out. Often they are exceptionally good value too.
The land that so many New World (not European) wine producers look to emulate. To generalise about French wine, I would say it is savoury, lighter-bodied wines. They are the definition of elegant, complex. There are many styles, though. And there is a French wine for every palate. They lead the world in Pinot Noir and Chardonnay in Burgundy. Sparkling Wine in Champagne. Cabernet and Merlot in Bordeaux. Syrah(Shiraz) and Grenache in the Rhone Valley. Riesling, Gewurztraminer, and Pinot Gris in Alsace. Sauvignon Blanc, and Chenin Blanc in the Loire Valley. Gamay in Beaujolais.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.