Duboeuf Fleurie Prestige 2000

France - Other regions

Winemaker's Notes

Such a lovely name! Fleurie evokes springtime and its first wildflowers or a beautiful summer evening over the main square of a happy little town prettily decorated with flowers. Fleurie also inspires the songs and dances of La Grappe Fleurie, the local folk group. It also evokes fine dining at Le Cep, the renowned gastronomic inn.

Also, and especially, Fleurie is a terroir that sits on hillsides of beautiful pink granite to which vines cling, working their roots into the rocks to draw their substance and imprint Fleurie wine with the scents and charm of this elegant appellation.

If Moulin-à-Vent is the King of the Beaujolais region, Fleurie is its Queen. Carefully selected from among the best terroirs of this evocatively named appellation, Moulin-à-Vent has a deep and radiant color, a very distinctive palette of aromas, dominant jammy red fruits and a slight oak taste. The palate wonderfully affirms the stable and promising value of this wine which is certain to have a bright future because it is dense, rich, structured, and full-bodied.

About the Region

Known for its bright, fruity, easily drinkable red wines, the Beaujolais region, south of Burgundy proper and just northwest of Lyon, specializes in gamay, though a small amount of pinot noir is also grown. The simplest wines of the region are labeled Beaujolais, with the next tier designated as Beaujolais Villages. Ten select villages, known for the quality and distinctiveness of their wines, are classified as crus, and are permitted to label themselves as Burgundy: Brouilly, Côte de Brouilly, Chiroubles, Chénas, Fleurie, Saint-Amour, Juliénas, Morgon, Moulin-à-Vent, and Régnié. Beaujolais nouveau, or new Beaujolais, bottled and released two months or so after harvest, became something of a cult in the latter 20th century. Though this style of wine is ancient, the term beaujolais nouveau is recent, having been invented by the most famous producer and bottler in the region, Georges Duboeuf. Released on the third Thursday of November every year, the wines — according to many connoisseurs — should be consumed before the end of the year. About a third of all beaujolais production is nouveau. A small amount of white beaujolais is made, principally from chardonnay, but with aligoté, pinot gris, pinot blanc, and melon de bourgogne also permitted.