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Dutraive Fleurie Clos de la Grand'Cour VV 2014

Winemaker's Notes:

"The estate of Domaine de la Grand Cour dates back to 1969 when it was purchased by Jean Dutraive, making it one of the oldest in the village of Fleurie. Jean Dutraive was joined by his son and fifth generation vigneron Jean-Louis in 1977. By 1989, the reins were fully in Jean-Louis’ capable hands. The heart of the property are the lieu-dits of Clos de la Grand Cour, Chapelle des Bois and Champagne which make up a total of 9 hectares of vines in Fleurie, surrounding the house and cellars. Additionally, the family has 1.6 hectares in the cru of Brouilly. The average age of the vines are around 40-50 years, with a good chunk around 70 years old. Jean-Louis is a devout practitioner of organic viticulture and the property has been certified by ECOCERT since 2009. Harvest is done by hand and grapes are immediately placed in tank at low temperatures to begin carbonic maceration (without sulfur). The wines ferment naturally with indigenous yeast and are macerated on the skins for anywhere from 15-30 days depending on the vintage and the particular wine. The wines are then gravity fed to the cellar for a period of ageing of 6-15 months, depending on the cuvée. Elevage occurs mostly in used burgundy barrels, though the Brouilly and the Fleurie Chapelle des Bois are sometimes aged at least partially in old foudres or cement tanks depending on the vintage. Minimal S02 is added during the élévage, only when necessary, though a small amount is added when the wines are racked and assembled for bottling. And in general, no fining and filtration is used unless absolutely required. The wines of Jean-Louis Dutraive are some of the most unique aromatically and texturally in all of Beaujolais. One whiff, and the wines display an almost exotic floral and spicy aroma overlayed over lush minerally Gamay fruit, sort of like a top Morey St. Denis 1er or Grand Cru nose combined with earthy, Volnay-like fruit. There is also a textural lushness and exuberance backed up by ample structure and acid. These are substantial Beaujolais, and ones that could certainly stand up to food. They also have the requisite material to develop and evolve over the medium term, i.e. 10-12 years of aging, easily! Domaine de la Grand’Cour is truly an exciting yet still under-the-radar estate (always exciting to get in early!), and Jean-Louis Dutraive deserves his place at the top of the ranks in Fleurie." - Importer

Region: France » Burgundy » Beaujolais » Fleurie

Vintages

  • 2014

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Color: Red
Varietal: Gamay
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Domaine du Vissoux:
Martine and Pierre-Marie Chermette Domaine du Vissoux The art of making wine that reveals the grape A Child of Beaujolais Pierre-Marie Chermette was brought up in the vineyard of Saint Vérand, which is in the Pierres Dorées area. At the family table at Domaine du Vissoux, the white and red wines from their vines have given pleasure for generations. To complete his winemaking and vinegrowing e... Read more
Martine and Pierre-Marie Chermette Domaine du Vissoux The art of making wine that reveals the grape A Child of Beaujolais Pierre-Marie Chermette was brought up in the vineyard of Saint Vérand, which is in the Pierres Dorées area. At the family table at Domaine du Vissoux, the white and red wines from their vines have given pleasure for generations. To complete his winemaking and vinegrowing education, Pierre-Marie studied oenology at the University of Dijon from which he graduated in 1980. He then came home and put his whole heart into the family estate. In 1982 he decided on a full quality control approach from the vineyard through to the marketing of his wines. His wife, Martine Chermette, has a Business School diploma from the Ecole de Commerce in Lyon. She has always loved nature and the good things it produces. So her passion naturally led her to getting involved in selling the wines crafted by her husband throughout the world. Both were keen to make wines from other parts of the Beaujolais region, so they acquired plots in Brouilly, Fleurie and Moulin à Vent, in the Northern part of the appellation, on granitic soils that are rich in mica and quartz. Making quality their key Martine and Pierre-Marie Chermette were amongst the first in their region to use sustainable agricultural practices. They prune short to keep yields low, harvest by hand when the grapes are at their peak, and sometimes thin the bunches when they are still green to ensure full ripeness at picking. Over the years they have stayed true to their motto "quality before quantity". Pierre-Marie Chermette makes wines following Beaujolais tradition. Fermentation is natural, set off by the indigenous yeasts that are on the grapes. At bottling, minimal filtering allows the expression of each wine’s individual terroir. “With our eyes firmly fixed on the future, we invest in modern techniques while remaining true to our roots and tradition.” Martine and Pierre-Marie Chermette seek excellence at every level, through daily efforts. They have perfected the art of making wine that lets the whole grape show through giving a different approach to Beaujolais. Read less

"The estate of Domaine de la Grand Cour dates back to 1969 when it was purchased by Jean Dutraive, making it one of the oldest in the village of Fleurie. Jean Dutraive was joined by his son and fifth generation vigneron Jean-Louis in 1977. By 1989, the reins were fully in Jean-Louis’ capable hands. The heart of the property are the lieu-dits of Clos de la Grand Cour, Chapelle des Bois and Champagne which make up a total of 9 hectares of vines in Fleurie, surrounding the house and cellars. Additionally, the family has 1.6 hectares in the cru of Brouilly. The average age of the vines are around 40-50 years, with a good chunk around 70 years old. Jean-Louis is a devout practitioner of organic viticulture and the property has been certified by ECOCERT since 2009. Harvest is done by hand and grapes are immediately placed in tank at low temperatures to begin carbonic maceration (without sulfur). The wines ferment naturally with indigenous yeast and are macerated on the skins for anywhere from 15-30 days depending on the vintage and the particular wine. The wines are then gravity fed to the cellar for a period of ageing of 6-15 months, depending on the cuvée. Elevage occurs mostly in used burgundy barrels, though the Brouilly and the Fleurie Chapelle des Bois are sometimes aged at least partially in old foudres or cement tanks depending on the vintage. Minimal S02 is added during the élévage, only when necessary, though a small amount is added when the wines are racked and assembled for bottling. And in general, no fining and filtration is used unless absolutely required. The wines of Jean-Louis Dutraive are some of the most unique aromatically and texturally in all of Beaujolais. One whiff, and the wines display an almost exotic floral and spicy aroma overlayed over lush minerally Gamay fruit, sort of like a top Morey St. Denis 1er or Grand Cru nose combined with earthy, Volnay-like fruit. There is also a textural lushness and exuberance backed up by ample structure and acid. These are substantial Beaujolais, and ones that could certainly stand up to food. They also have the requisite material to develop and evolve over the medium term, i.e. 10-12 years of aging, easily! Domaine de la Grand’Cour is truly an exciting yet still under-the-radar estate (always exciting to get in early!), and Jean-Louis Dutraive deserves his place at the top of the ranks in Fleurie." - Importer

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Dietary Information: Organic


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