2021 Domaine de la Grand’Cour Clos de la Grand'Cour14063
WINEMAKER: Jean-Louis Dutraive
REGION: Beaujolais, FR
VITICULTURE: Certified Organic
Le Clos de la Grand'Cour vineyard is located south of the Fleurie appellation on a plateau about 300m above sea level on deep granitic soils. The grapes come from the youngest vines in the vineyard (45 years old!) and were hand harvested, vinified in concrete vats using native yeast and carbonic maceration and then aged 50% in oak barrels and 50% in foudre for 7 months. Very little, if any, sulphur is used and wines are bottled unfined and unfiltered. Aromas of dark cherry, violets and exotic spices on the nose. Rustic and complex on the palate.
Domaine de la Grand’Cour’s US Importer says: "This exotic beauty is perhaps the most understated and rustic in Jean-Louis’ range. Like all the wines made by Jean-Louis, this wine finds a striking level of purity and focus after some time in the glass. It is the only wine in the range that spends time in old large foudre in addition to concrete. This elevage slowly softens the piercing aromas into a wine that has a little more rustic and sauvage (but clean!) character than the rest of the wines. It is a beauty and is always underrated in this line of brilliantly expressive wines."
Domaine de la Grand’Cour is one of the oldest domaines in Fleurie and carries a tradition for producing some of the most renowned wines of this cru. Back in 1969 Jean Dutraive purchased the commune-like buildings and surrounding vineyards of the domaine. He was then joined by his son Jean-Louis Dutraive, a fifth generation Beaujolais winemaker in 1977. Today the wines are quintessential Fleurie and among the finest of all Beaujolais. The domaine now comprises 9.1 hectares in Fleurie - the lieux-dits of Grand’Cour, the 8-hectare walled Clos surrounding the house and cellar, Chapelle des Bois and Champagne; plus 1.6 hectares in Brouilly. Jean-Louis began farming organically in 2002 when he moved to live at the house inside the Clos and was certified organic in 2009.
Only natural inputs are used. All work is carried out manually and harvesting is exclusively by hand to ensure on the best quality, whole bunches arrive in the winery. The soils across the vineyards are variations on the classic coarse granite sand and gravel, with some clay-limestone plots. The natural Carbonic fermentation is carried out in cement vats with sulphur eschewed until a micro-dose pre-bottling, and some bottlings are available sans soufre (although rarely exported). The Grand’Cour Cru Beaujolais range are a beautiful blend of classicist and natural philosophies; producing finely structured Gamay of great mineral purity and freshness, with a natural vitality only present in the best Beaujolais. These wines are recognised by peers and global Beaujolais followers as being among the top few producers in Beaujolais today.