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Tasting Note: “Les Moriers.” is an ancient, weathered site sits overlooking the village of Fleurie. Mineral-rich soils and open exposure to the sun produces Cru Beaujolais of singular intensity, restrained power, and remarkable aromatic detail. It’s truly a wine for the ages. From the moment the cork is pulled, it’s a storm of forest berries, plummy red fruit, and pretty wildflowers. But, do not mistake it for fruity, “simple Beaujolais”—on the contrary, it’s a wine of immense detail, structure, and complexity. It speaks far more loudly of Burgundian terroir than varietal Gamay fruit. Like his neighbor Clos de la Roilette, Hoppenot produces Fleurie of uncommon cellar potential, and you can rest assured that this bottle will be delivering the fireworks for at least 5-8 years to come.
About the winery:
Gregoire Hoppenot decided to start his own business at Les Roches in Fleurie, after years of experience in the wine business. His first wines were launched in 2018, and with success. His domain includes two slopes with very different characteristics, and between those slopes there is also a lot of diversity, variations in geology, aspects and exposures, and altitudes. He has five different 'climates' across the two slopes. The grapes for this wine come from the vineyards Les Garants and Les Roches. The first is really typical of Fleurie, poor granite soils with quartz are clearly visible here and have a special effect on the vines. The vines in Les Roches are deeper in the ground and dominated by granite and sand. The harvest is entirely manual in order to select the best grapes directly in the vineyard.
Named ‘Discovery of the Year’ in 2021’s Revue des Vins de France, Grégoire Hoppenot installed himself in Fleurie following two years as director of the Chapoutier-owned Maison Trénel in Beaujolais. Grégoire has leased nine hectares, along with a small plot in Morgon, which comprises several enviable parcels: Les Moriers, Les Garants, Poncié, La Roilette and Les Roches in Fleurie, and Corcelette in Morgon. Grégoire is meticulous and gentle in both vineyards and cellar. He describes his winemaking as ‘intuitive’, using indigenous yeasts and low sulphur, and practises organic farming in the vineyard.
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