Louis Max Fleurie 2018

$30.41 per single bottle
Size: 750

About This Wine

TERROIR
Fleurie is an appellation from the Beaujolais area, in
the south of the Burgundy wine region. The soils are
schistose-clay and granite, a perfect combination for the
Beaujolais’ emblematic grape, the Gamay. Fleurie wines
are very delicate and have a feminine touch; this is why
Fleurie is often referred to as “the Queen of Beaujolais”
GRAPE VARIETY
100% Gamay
WINEMAKING
Manual harvest with a rigorous sorting of the grapes.
Fermentation and maturation in stainless steel tanks,
to preserve the Gamay’s fruitiness.
WINE TASTING
Deep ruby red in colour, with beautiful purple
reflections.
Very fruity in the nose with aromas of small red and
black fruits like strawberry, blackberry, and blueberry
with a hint of spices.
Well-balanced and fresh, it is an easy to drink wine,
with smooth tannins and a long finish.
FOOD PAIRING
Pairs well with grilled red meats; poultries in red sauce
like Coq au Vin, and light cheeses.
SERVICE TEMPERATURE AND AGEING
Wine to be served at 14°C .
This wine is ready to drink, but can also be enjoyed after
an ageing of 2 to 5 years.
Type Red Wine
Varietal(s) Gamay
Country France
Region Beaujolais
Brand Louis Max
Vintage 2018

Wines from Beaujolais

The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.

Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.

The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.

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