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2006 Clos De La Roilette Fleurie

Retail: $18.99

$15.98

per bottle

Rating
91 Pts David Schildknecht - Robert Parker's Wine Advocate

Color
N/A

Size
750 mL

ABV
N/A

Closure Type
N/A

Vintage
2006

Varietal(s)


Collectable

Kosher

Sparkling

Dessert


Taste

N/A

Nose

N/A

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91

David Schildknecht - Robert Parker's Wine Advocate:

"Fernand and Alain Coudert’s Clos de la Roilette is the source for some of the most profound and ageworthy wines of Beaujolais (not that they neglect to be refreshing and fun to drink young). Their "Cuvee Tardive" (which transcends the price ceiling for this report) is meant – as the name implies – for keeping your hands off for a few years, but even their regular bottling of 2006 Fleurie will be worth following over the next two or three at least. Notes of leather, wood smoke, and forest floor mingling with the ripe cherry and raspberry in the nose signal that something more complex and mysterious is under foot than you will experience in all but a tiny fraction of Gamay-based wine. Generous juiciness on the palate is allied to a slightly grainy, palpable sense of extract and fine-grained tannin, while notes of toasted nut, raw beef, moss, and wet stones well up and add complexity to the wine’s long finish."

Product Description:

"Fernand and Alain Coudert’s Clos de la Roilette is the source for some of the most profound and ageworthy wines of Beaujolais (not that they neglect to be refreshing and fun to drink young). Their "Cuvee Tardive" (which transcends the price ceiling for this report) is meant – as the name implies – for keeping your hands off for a few years, but even their regular bottling of 2006 Fleurie will be worth following over the next two or three at least. Notes of leather, wood smoke, and forest floor mingling with the ripe cherry and raspberry in the nose signal that something more complex and mysterious is under foot than you will experience in all but a tiny fraction of Gamay-based wine. Generous juiciness on the palate is allied to a slightly grainy, palpable sense of extract and fine-grained tannin, while notes of toasted nut, raw beef, moss, and wet stones well up and add complexity to the wine’s long finish."

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