Tasting Notes: Chateau des Deduits Fleurie Beaujolais

Earlier in the season, I came across this article from Bon Appetit that discussed good alternatives to rosé during the summer. One of those was the Gamay grape, which is the grape of Beaujolais, France. I thought it would be great to try out a wine made from Gamay, mainly because I still crave red wines in the summer, but don't necessarily want a heavy Cab or red blend. According to this article, it can also be found in California and Oregon now, but I decided I would try a version for its homeland first. The self-proclaimed "wine nerd" at Total Wine helped me pick this one since Fleurie is known to be a lighter "cru" (or group of vineyards) and generally less expensive.

The Facts

  • Producer: Chateau des Deduits
  • Region: Beaujolais, France
  • Vintage: 2011
  • Variety: Gamay
  • Where I purchased: Total Wine
  • Price: $19.99
  • Eyes: This wine was a medium red color with just the slightest hint of purple. It was also partially transparent... you could see through the outer edges, but the very center was opaque.
  • Nose: This Fleurie smelled of dark red fruit like raspberries and plum. It was very aromatic and took me a second to grasp what it was... floral! I am not great at picking out specific floral aromas, but it finally dawned on me that it smelled like flowers! Of what flowers, I am not sure, but maybe roses? 
  • Mouth: The raspberry definitely came through on the palate as well. There was a hint of spice, but at first I found the wine to be sour. Maybe sour isn't the right word, but tart and acid was very present. It was definitely a lighter body red, which was nice.
  • Thoughts: Overall, this one wasn't my favorite, but it did grow on me a bit as the glass went on. I think the lightness almost came across as thin and the tart acidity really threw me off. I'm starting to wonder if I served it too cold, but even after it would have warmed up, I wasn't wowed. Or maybe I should say that I would prefer other light reds, like Pinot Noir. I'm not giving up on Beaujolais or Gamay, but I may give an American version of Gamay a try next.