Jean Louis Dutraive, 'Clos de la Grand Cour' Fleurie 2021
France / Red

Jean Louis Dutraive, 'Clos de la Grand Cour' Fleurie 2021

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Notes from Polaner Selections:

"Domaine de la Grand Cour dates back to 1969 when it was purchased by Jean Dutraive, making it one of the oldest in the village of Fleurie. Jean Dutraive was joined by his son and fifth generation vigneron Jean-Louis in 1977. By 1989, the reins were fully in Jean-Louis’s capable hands. The foundation of the property are the lieux-dits of Clos de la Grand Cour, Chapelle des Bois and Champagne which make up a total of 9 hectares of vines in Fleurie, surrounding the house and cellars. Additionally, the family has 1.6 hectares in the cru of Brouilly where the Dutraive family originates. The average age of the vines are around 40-50 years, with a good chunk over 70 years of age. Jean-Louis is a devout practitioner of organic viticulture with the property certified by ECOCERT since 2009. Jean-Louis, however, was practicing organic viniculture many years before that.

The Dutraive lineup includes some of the most aromatically and texturally unique wines in all of Beaujolais. One whiff and the wines give an almost exotic floral and spicy aroma, followed by lush minerally Gamay fruit, sort of like a top Morey St. Denis 1er or Grand Cru nose combined with earthy, Volnay-like fruit. There is also a textural lushness and exuberance backed up by ample structure and acid. These are substantial Beaujolais, and ones that could certainly stand up to food. They also have the requisite material to develop and evolve over the medium term, i.e. 10-12 years of aging."

Certified Organic
Decomposed granite
Harvested by hand and immediately placed in tank at low temperatures to begin carbonic maceration (without sulfur). Fermented naturally with indigenous yeast. The wines are gravity fed to the cellar and elevage occurs mostly in used burgundy barrels. S02 is rarely added during elevage; a small amount is added when the wines are racked and assembled for bottling. Generally fining and filtration is only used when absolutely required. In the words of Jean-Louis, he practices "low intervention, high surveillance" winemaking.