Fleurie 2021
AOC Fleurie
The Château des Bachelards vineyard was created by the Benedictine monks of Cluny around 1100. Today, it extends over 12 hectares, solely farmed organically and biodynamically, in keeping with this monastic heritage. The absence of chemicals in the soil for 16 years, combined with biodynamic practices, allow the terroirs to fully express themselves in the wines of Bachelards. The very old Gamay vines, only red grape variety in Château des Bachelards, blossom beautifully on our acidic granitic soils.
The terroir of Fleurie is based on the very old, fine-grained, pink granite source rock, which imparts considerable subtlety to the wine. This Fleurie is characterized by elegance and finesse. Very wellbalanced, its silky tannic structure is full of finesse and its length is endless. A wine of class and grace. This wine is unique, it belongs here.
TASTING NOTE : The finesse and elegance of Fleurie are sublimated by this 2021 vintage. A brilliant garnet-red colour, the nose is a bouquet of subtle flowers combining peony and violet. The palate is beautifully fresh, with a satiny, perfectly balanced texture. The finish, with itspeppery perfume and velvety tannins, is dazzling in its purity, freshness and grace. This wine is unique, it belongs here.
FOOD PAIRING : The Fleurie 2021 will enhance medallions of monkfish with lime and thyme, accompanied by baked garden tomatoes, or a vegetable tian with Provençal herbs. In winter, it can be served with pike quenelles or beef tartare au couteau with capers and a twist of pepper.
VITICULTURE :
Organic certified FR-BIO-15 and biodynamic certified by Demeter and Biodyvin. High density (10,000 vines/hectare), very old Gamay vines under massal selection. Agroforestry and plant cover in the vineyards for biotope balance and biodiversity. Hand-picked fruit at optimum maturity in 16kg boxes only. Very low yields of around 30 hl/ha.
VINIFICATION AND AGING:
Reception of grape harvest by gravity, destemming, vinification in raw concrete vats, 28-
day vatting time, 22-month ageing in casks and oak barrels in order to preserve its freshness and to consolidate its substance. Indigenous yeasts only, no carbonic or semi-carbonic maceration, no thermovinification.
