Domaine Grégoire Hoppenot, Fleurie 'Indigène'

£26.00
  • Domaine Grégoire Hoppenot, Fleurie 'Indigène'
  • Domaine Grégoire Hoppenot, Fleurie 'Indigène'

Domaine Grégoire Hoppenot, Fleurie 'Indigène'

£26.00

AVAILABILITY: 7 in stock

Grape Gamay
Style Dry, Red, Medium Bodied, Red Fruits, Fresh, Elegant, Floral
Country France
Region Fleurie, Beaujolais
Volume 75cl
ABV 14%
Dietary Vegetarian, Vegan, Sustainable, Organic

 

The Domaine Grégoire Hoppenot Fleurie 'Indigène' is a ruby red wine, expertly crafted to exhibit elegant notes of raspberry, cherry and dried rose. On the palate, it is well-structured with bright red fruit flavours, lifted acidity and polished tannins. For the perfect pairing, serve alongside dishes such as Guinea fowl, grilled meats, grilled tuna steak or tomato confit.

About the Producer

Named ‘Discovery of the Year’ by the 2021 Revue des Vins de France, Grégoire Hoppenot established himself in Fleurie following two years at Maison Trénel (owned by Chapoutier) in Beaujolais. Grégoire leases nine hectares, plus a small plot in Morgon, with exceptional parcels such as Les Moriers, Les Garants, Poncié, La Roilette, Les Roches in Fleurie, and Corcelette in Morgon. He's known for being a meticulous and gentle winemaker, relying on instinctive methods like indigenous yeasts and low sulphur, and utilising organic farming in the vineyard.

Vineyard and Winery

Fleurie `Indigene` is a blend of young vines from two parcels, 'Les Roches' and 'Les Garants'. The vineyards are situated around 300 metres above sea level on south and east facing slopes, trained in a double cordon system. The soil is very light and sandy over a granite bedrock. Fleurie `Indigene` is the first of the Hoppenot wines to be organically certified.

Upon arrival to the winery, the hand-harvested grapes underwent a 10-day maceration as whole bunches in 60-hectolitre concrete vats. Fermentation took place with natural yeasts at controlled temperatures below 30°C, with pump overs performed daily to achieve a gentle extraction. After pressing, temperatures were kept below 20°C to preserve the pure, fresh fruit characters. It spent seven months ageing in concrete vats before bottling.

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