mardi 1 juillet 2014

Note Parker dégustation juin 2014

2011 Anne-Sophie Dubois Fleurie Clepsydre

Rating: 91

Review by Neal Martin

WA # , #213 (Jun 2014)

Drink 2014 - 2018

The 2011 Fleurie Clepsydre (no, I cannot pronounce it either) is influenced more by Burgundian techniques than Beaujolais, with the grapes de-stemmed and undergoing a three-week skin maceration. It has an attractive, natural bouquet with briary, blackberry and wild strawberry scentsinterlaced with minerals. The palate is medium-bodied with fine tannins, good acidity and harmony.
This flows nicely across the mouth – refined and elegant, a classy Fleurie to savor. Drink now-2018.

Look out for Anne-Sophie Dubois. Both of her 2011 Fleurie wines were some of the best that I encountered during my time in Beaujolais. There is a Burgundian influence here: no surprise given that she learned her crafted up in Volnay. Since 2007, she has overseen 2.5 hectares of vine that are aged
between 20 and 70 years with high-density planting and inter-row grasses to inhibit excessive yields.

The fruit is de-stemmed and undergoes a three-week skin maceration before aging in a combination of barrels, demi-muids and stainless steel. Given their reasonable prices, I would be happy to snap up Anne-Sophie’s wines. 

2011 Anne-Sophie Dubois Fleurie l'Alchimiste

Rating: 90

Review by Neal Martin

WA # , #213 (Jun 2014)

Drink 2014 - 2018

The 2011 Fleurie l’Alchimiste has more fruit and vigor on the nose compared to the 2011, with attractive raspberry and wild strawberry scents that get to the essence of Fleurie. The palate is medium-bodied with ripe fleshy tannins, good fruit intensity and a composed, supple finish that is a delight. Go for this
over the 2012 folks. Drink now-2018. 

Look out for Anne-Sophie Dubois. Both of her 2011 Fleurie wines were some of the best that I encountered during my time in Beaujolais. There is a Burgundian influence here: no surprise given that she learned her crafted up in Volnay. Since 2007, she has overseen 2.5 hectares of vine that are aged between 20 and 70 years with high-density planting and inter-row grasses to inhibit excessive yields. 

The fruit is de-stemmed and undergoes a three-week skin maceration before aging in a combination of barrels, demi-muids and stainless steel. Given their
reasonable prices, I would be happy to snap up Anne-Sophie’s wines. 

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