Sourced from Domaine De Fa’s estate Cru of Roche Guillon organically/biodynamically grown in Fleurie. Whole bunch fermentation of grapes grown on a soil mix of pink granite, sand, clay and limestone make for an interesting drink. Domaine de Fa Roche Guillon is showing dark and tight straight out of the bottle but with some air, it comes to life. Blueberry, grapefruit a hint of funk with some crunchy acid and some persistent tannins. Domaine de Fa Roche Guillon is really a wine to store and watch it evolve.
Because I know you want to drink some of your Domaine de Fa Roche Guillon now, I suggest decanting and serving with salumi, cheese and accompaniments.
Domaine de Fa Fleurie Roche Guillon 2016, 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.
When Brothers Maxime and Antoine Graillot purchase an Estate in Beaujolais, it is worth taking note. The Domaine de Fa estate has parcels in Côte de Besset, Saint Amour and fruit from Fleurie. Changes to the management of the Domaine de Fa vineyards include introducing Biodynamic viticulture. Vintage 2015 will see each Cru bottled individually. Maxime is also responsible for the immensely popular Crozes Hermitage and this wine carries on my love affair with his work.
Domaine de Fa Fleurie Roche Guillon 2016
“From Maxime and Antoine Graillot (sons of Crozes-Hermitage legend Alain Graillot), this cracking Fleurie is certified organic but farmed biodynamically from the Roche Guillon lieu dit. Great mouthfeel, packed with vibrant acidity, red cherry, mineral and undergrowth notes.”
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.