The Matrat family are masters of Beaujolais with Fleurie being the main draw card. Low cropping vineyards are hand harvested. Traditional winemaking with fermentation in cement with indigenous yeasts. Pure wines of perfume and silky texture. They are delicious young but will age gracefully if you let them. Chiroubles and Moulin a Vent are also produced here.
This Chiroubles is from vines older than 60 years. Facing full south on sandy granitic soil.Red fruits, aniseed and exotic spices. Full, silky and drinking well now.
The position of Chiroubles within the Crus is unique, as it is at the very highest altitudes of Beaujolais and the grapes take about a week longer to ripen than elsewhere. Chiroubles tend to have quite a bit of complexity, even as young wines, which makes the appellation a great source for Cru Beaujolais to drink young. To me, this complexity derives from a lovely velvetiness that is absent in the other Crus, as well as a floral note that is reminiscent of Fleurie.
Almost always red wines that are aromatic, light of body, high in acid and made from the Gamay variety. There is a Burgundian sensibility on Rhone soil types which makes for an interesting style. The quality wines are refreshingly tart with aromatic complexity and enough fruit weight to balance out the tartness. Due to their light weight Beaujolais is under estimated for their ability to age at all, the great Beaujolais can improve over the mid to long term. Although the best wines are often found in 10 Crus of the region, some of the lesser appellations can impress. 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. At one point outlawed from Burgundy by Duke Philippe the Bold for “being disloyal” but Gamay 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.