The manganese-rich, clay soils of this domaine’s Le Clos de la Roilette running right up to the Moulin-à-Vent border, yield Fleurie’s most original wine: densely-coloured and strongly-scented, with spice and olive notes, its firm extract is simply overpowered by its sweet fruit ripeness and amiable texture. Average vineyard age over the domaine’s seven-hectare Roilette holding is 40 years. Blocks are harvested separately according to maturity and kept apart through traditional fermentation and élevage, before blending and bottling in the Spring.
Three further hectares of Fleurie, in two separate locations – near Villié-Morgon and Lancié – go either into the Clos de la Roilette bottling or, very occasionally, into a separate more floral Cuvée Christal. A miniscule parcel of 80-year-old Roilette vines from in front of the house produces a robust and highly sought after old-vine Cuvée Tardvie.
And to explain the horse on the label…
When the Fleurie appellation was first created in the 1920s the previous landowner was so annoyed at having to loose the Moulin-à-Vent appellation (as the Clos was previously classified) that he used the name of his prized racehorse ‘La Roilette’, dropping the name Fleurie all together. Though this meant he wasn’t allowed to sell a drop to the French market.
Alain’s father Fernand Coudert bought the estate – which by then was in a bad way, having been neglected for many years – and the vineyards were replanted. Alain joined him in 1984.
It is the Coudert family’s deep understanding of their land that underpins this range of extraordinary good wines. “When you’ve understood the terroir, winemaking becomes pretty straightforward”, says the modest Alain Coudert.
|Wine||Grapetype(s)||Vine age||Soil type||Vineyard area|
|Fleurie Clos de la Roilette||Gamay Noir à Jus Blanc||Circa 40 years old||Clay, manganese & limestone||9ha|
|Fleurie Clos de la Roilette Cuvée Tardive||Gamay Noir à Jus Blanc||Over 80 years old||Clay, manganese & limestone||-|
|Fleurie La Griffe du Marquis||Gamay Noir à Jus Blanc||Planted in the 1930's||Clay, manganese & limestone||-|
Viticulture / Vinification
- Indigenous yeasts used for fermentations
- Traditional, semi-carbonic maceration
- Clos de la Roilette spends its élevage in oak foudres
- La Griffe is matured in barrique