Fleurie 'En Remont' 2019
A Wine That
takes 'sugar, spice, and everything nice' in a bottle, but then takes the sugar out again. What we mean by that is that this is dry and savoury in style, but there's still a whisper of sweet raspberries in the background. On top of that you'll find the wilderness of the forest that borders this parcel. Get ready to go hiking.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Julie Balagny
Where and How?
Fleurie 'En Rémont,' is Julie's parcel bordering the forest, sitting on granite and quartz. Some vines are 90 years old. She says it's always a little wilder, and we ponder whether that could be due to the microorganisms from the forest playing a role in the vineyard, too.
In her cellar, you'll find big traditional cement tanks where the whole bunches of Gamay remain for three weeks or more. She uses CO2 gas to ensure the grapes remain without oxygen. She leaves the juice which forms from the weight of the bunches at the bottom of the vats; "to give more energy to the yeasts, so they don't suffer too much" she explains. The grapes are then pressed in her ancient vertical press, and then the juice is moved to the barrel cellar where it finishes fermenting naturally. She explains that as they continue fermenting in barrel, the CO2 released by the fermentation process prevents the unsulphured wines from developing brettanomyces (a yeast that can cause off-tastes and aromas). All the wines are bottled unfined, unfiltered and without added sulphites.
Julie Balagny might have become a celebrity in the wine world — but she remains one of the most humble, generous and thoughtful winemakers.
Having left her native Paris in 1999 to take a job as a winemaker in the South of France, Julie arrived in Beaujolais ten years later and, cliché as it may be, the rest really was history. It’s not too often that two esteemed winemakers in the world (Yvon Métras and Jean-Francois Ganevat) call you and say,
“Hey Julie. There’s a spot in Fleurie with some available parcels. You in?”
We think you know the answer to that question already.