2019 Domaine des Marrans Fleurie Les Marrans

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Wine Critic Reviews for 2019 Domaine des Marrans Fleurie Les Marrans

From a five-hectare parcel around the domaine, the 2019 Fleurie Les Marrans is superb, mingling notes of raspberries, cherries and plums with hints of rose petals and orange rind in an inviting bouquet. Medium to full-bodied, layered and fleshy, with fine depth at the core, succulent acids and a sensual, charming profile, it will offer a broad drinking window.

Robert Parker Wine Advocate | 93 RP
Deep ruby-red. The mineral-inflected nose displays dark berry, cherry and floral qualities and a building suggestion of exotic spices. Pliant, juicy and appealingly sweet, offering concentrated blackberry, cherry preserve and bitter chocolate flavors that tighten up slowly with air. Smoothly blends power and finesse and finishes seamless and long, with resonating cherry and mineral notes and youthful tannic grip.

Vinous Media | 91 VM

Wine Details on 2019 Domaine des Marrans Fleurie Les Marrans

More Information
Producer Domaine des Marrans
Region Beaujolais
Cru Fleurie
Country France: Words fail us when trying to adequately portray France's place in the world of wine. It's downright impossible to imagine what wine would feel and taste like had it not been for France's many, many viticultural pioneers. Fine wine is the blood of France's vigorously beating heart, and it finds itself in many aspects of French culture. With a viticultural history that dates all the way back to the 6th century BC, France now enjoys its position as the most famous and reputable wine region on the planet. If you have a burning passion for masterfully crafted, mouth-watering, mind-expanding wines, then regular visits to France are probably already in your schedule, and for a good reason.
Type of Wine Beaujolais: Beaujolais offers a change of pace from the standard (although exceptional) French red formula. With a focus on the Gamay varietal, these wines are light on their feet, highly acidic, energetic, and slightly less tannic. The region keeps on giving, and one could spend months and years exploring it all - a task worthy of kings.
Varietal Gamay: Overshadowed by the illustrious Pinot Noir grape, Gamay has long suffered the unfair status of being the underachieving step-child. Most famous for producing light, fruit-driven red wines of Beaujolais, the varietal, which full name is Gamay Noir a Jus Blanc, has a long and storied history; one that portrays a struggle for acceptance, but also one of resilience and success. Through adversity, the varietal found its niche in its homeland of Beaujolais and today is the cause for celebration as it is being used to make some of the greatest wines the region has ever seen.

In a region where prominent wine grapes thrive in perhaps the greatest winemaking location on earth, Gamay was once considered the pariah of the wine-world. The varietal first arrived to France in the 14th century where it initially received an unenthusiastic welcome. Due to its unfamiliar taste and texture, it was outlawed by the ruling dukes of Burgundy and was relegated to the granite-based soils in the hills just north of Lyon, a terroir that it was much better suited to anyway. Despite the edict, the extreme south, backwater location of Beaujolais was rarely enforced by authorities, thus enabling the mass cultivation of Gamay, in which quantity over quality dictated its production.

The appellation of Beaujolais enjoys a borderline continental climate, tempered by the presence of the Massif Central to the west and the Alps to the east. This provides a relatively warm growing season making it ideal for generating the ripe, fruit-driven flavors which characterize the nouveau-style wines. The small, deep-purple berries grow in tight clusters on vines that are moderately vigorous. The varietal thrives in its native terroir composed of granite, clay and limestone, which gives the wines produced its mineral zip.

The wine produced by Gamay has long been used in the making of Beaujolais Nouveau; a style in which the wine is rushed to consumers on the third Thursday of November immediately following harvest. Much like its approach during the middle ages, this concept entails quantity over quality. The 1970’s and 1980’s were glorious times for Beaujolais producers, as the world seemed to have an insatiable thirst for the thin, precocious, tart, light crimson liquid. However, in the past few decades the palates of consumers have changed and the interest in Beaujolais Nouveau fell out of favor.

Today, Gamay’s stronghold is Beaujolais, where it is currently enjoying a comeback of sorts. Beaujolais producers have been forced to re-design their objectives and policies but are once again producing worthy wines of interest for serious wine lovers. Due to the magic combination of the Gamay grape and the particular characteristics of the best villages or ‘crus’ in the region, most notably Macon and Moulin a Vent, the quality of wine produced has greatly improved. This village designation has allowed the Gamay grape and Beaujolais to once again populate the market and ultimately, consumer’s wine cellars and tables. More and more growers are once again making their wines much more in the way of traditional red Burgundy, fermenting the grapes in open wooden vats and ageing them in small barrels. This process is resulting in much deeper color, more tannic, long-lived wines that may not be ready to drink until four or more years after the vintage.

These wines still have Gamay’s trademark refreshing acidity but also have many attributes that make them more like red Burgundy. They are described as having red fruit and candied aromas with flavors of red cherries and strawberries. Some producers using this method claim the wines taste more and more like Pinot Noir the longer they age. This should not be a completely blasphemous claim, even to “pinophiles,” since DNA analysis has concluded Gamay to be the progeny of Pinot Noir and the ever rare Gouais Blanc grape.

The Gamay grape no longer has a single image but on the international marketplace there are now examples all along the spectrum from thin and vapid to pretty and refreshing to deep-flavored and rewarding. As author of I’ll Drink to That: Beaujolais and the French Peasant Who Made it the World’s Most Popular Wine, Rudolph Chelminski states, “Nowhere else does the little black grape express itself so completely and cheerily as in the Beaujolais…from the 17th century onward, there has never been any other red wine grape for the Beaujolais.”

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