Domaine Gilles Coperet - Fleurie Les Roches2024

RED WINE

Estate

Starting in the 19th century, Gilles' great-grandfather, Charles Trichard, followed by Jean Trichard, his grandfather and today Gilles himself, share the same roots and passion for Beaujolais wines and their Crus.

With their visceral connection to their terroirs, Annie and Gilles Coperet have been crafting authentic wines for over 30 years.

As key motivators for them are respect for nature and people, they use eco-friendly integrated vine tending techniques and have been Terra Vitis certified since 2018.

Here Gamay Noir a Jus Blanc, the only red Beaujolais grape variety, expresses itself like nowhere else. The grapes for this single plot cuvee come from a hillside vineyard with a stone cadole (vine worker's shelter) at its heart. Facing the eponymous windmill of the Moulin-a-Vent appellation area, the vines are protected from high temperatures by the slope's northeast aspect. Gilles crafts a powerful Fleurie with a lovely mineral feel

Grape

100% Gama Noir a Jus Blanc.

Harvest

Hand picking only to ensure that each bunch remains whole.

Tasting notes

Beautiful deep garnet red robe. Complex nose of red, black and candied fruit and sweet spice enhanced by floral notes. Following on from the powerful attack is astoundingly great structure. The mouthfeel combines concentration and elegance; the silky tannins are palpable and contribute to the wine’s minerality.

Terroir

Sand and clay soil.

Vinification

17-day semi-carbonic maceration: inside the vat the berries macerate in their own juice. At the top, the whole bunches are bathed in an atmosphere where the oxygen from the air is gradually replaced by carbon dioxide. The tannins that are released form the backbone of the wine's future structure, while the pigments drawn from the skins give it color. This is the stage where the wine dons its red robe. Gilles lends his guiding hand in this natural process; including pumping the free run juice over the cap from the bottom of the vat twice a day to ensure that the contents of the vat are homogenous.

Gentle pressing using a pneumatic press, followed by maturing in concrete vats for 6 to 12 months before bottling.