Château Raousset Fleurie 2008

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Winemaker's Notes:

Château de Raousset lies largely in the commune of Chiroubles itself in the heart of the cru Beaujolais region. Chiro...

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User Reviews for Château Raousset Fleurie

Winemaker's Notes:

Château de Raousset lies largely in the commune of Chiroubles itself in the heart of the cru Beaujolais region. Chiroubles is perched 400m above sea level atop poor granitic soils. The village is set around a 12th century church that is at the centre of a territory that climbs to the west up to the slopes of Mont Avenas, which peaks at 700m and overlooks the village and houses a tasting chalet. Château de Raousset also has vineyards in Fleurie and Morgon. The estate, which has a long history, has established a reputation for consistency. Grapes are harvested manually to ensure optimal quality and, once the bunches have been sorted, they are put into stainless steel vats and undergo semi-carbonic maceration. Over the next eight to twelve days run-off juice is pumped over the cap (once or twice a day). Vatting time varies depending on the cru and the potential of each cuvée. The run-off juice is drawn off into some high-potential vats to improve the extraction of flavours, aromas and tannins. The wine is then matured is in old oak tuns, before bottling the following spring. The Grille-Midi Fleurie shows all the finesse one would expect of this appellation. Vibrant purple it is beautifully fruity, with raspberry, cherry, and summer fruit aromas.

Château de Raousset lies largely in the commune of Chiroubles itself in the heart of the cru Beaujolais region. Chiroubles is perched 400m above sea level atop poor granitic soils. The village is set around a 12th century church that is at the centre of a territory that climbs to the west up to the slopes of Mont Avenas, which peaks at 700m and overlooks the village and houses a tasting chalet. Château de Raousset also has vineyards in Fleurie and Morgon. The estate, which has a long history, has established a reputation for consistency. Grapes are harvested manually to ensure optimal quality and, once the bunches have been sorted, they are put into stainless steel vats and undergo semi-carbonic maceration. Over the next eight to twelve days run-off juice is pumped over the cap (once or twice a day). Vatting time varies depending on the cru and the potential of each cuvée. The run-off juice is drawn off into some high-potential vats to improve the extraction of flavours, aromas and tannins. The wine is then matured is in old oak tuns, before bottling the following spring. The Grille-Midi Fleurie shows all the finesse one would expect of this appellation. Vibrant purple it is beautifully fruity, with raspberry, cherry, and summer fruit aromas.

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