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Clos de la Roilette (Coudert), Fleurie, 2024

Red Wine from Beaujolais, France
by Clos de la Roilette (Coudert)
$28.99
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Classic cru Beaujolais with Moulin-à-Vent muscle—the heavy clay and manganese-rich soils give this Fleurie uncommon structure. Named after a beloved racehorse from the early 1900s (the label still features a horse's head), the estate borders Moulin-à-Vent. Fernand Coudert bought and replanted in 1967; his son Alain has been winemaker since 1984, now joined by grandson Alexis. Whole-cluster carbonic, aged in foudres.

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More about Clos de la Roilette (Coudert)

Alain Coudert inherited a poorly maintained Fleurie vineyard in 1967 and spent five decades proving it could rival Moulin-à-Vent. His vines border Moulin-à-Vent and taste like it—richer, more structured, with clay and mineral manganese rather than pure granite. The Cuvée Tardive is built for aging, but even the regular Fleurie ages beautifully. A generational project completed and handed down.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

100% Gamay. From 50-year-old vines on heavy clay soils with relatively little granite and quite a lot of the iron-like mineral manganese. The farming is sustainable. All vineyard work is by hand; the soils are worked only superficially, at most twice per year, to protect the roots of these old vines. Vinification is traditional, semi-carbonic Beaujolais style. The whole clusters are harvested by hand and fermented spontaneously with native yeasts in open-top concrete tanks. Maceration lasts around 14 days for this bottling, with a submerged cap rather than punchdowns. The wine is aged in large oak foudres of 80 to 100 years old for 9 months with only one racking before bottling. Sulfur use is quite minimal.

Tasting Notes & Food Pairings

Perfect Pairings

duck confit, mushroom tart, soft cheeses, charcuterie, herb dishes

Tasting Profile

Cherry, raspberry, and black pepper with floral and herbal notes. Medium body with silky tannins, vibrant acidity, and a dry, elegant fruity finish.

Dominique Gruhier makes special Burgundy. Becky Wasserman (who imports both Mugnier and Gruhier) describes Gruhier's reds as Chablisien Pinot Noir. Which makes sense: his village, Épineuil, is north of Chablis and has the same bedrock of kimmeridgian limestone. And the Pinot that grows there does taste Chablisien: clear and pure with fruit that shimmers and minerals that evoke white wine. Elegance. When you taste it you understand why Mugnier (famous for his pure and graceful wines) was such a fan.

The reds are surprising. But what shouldn't be surprising is that Gruhier makes great white and sparkling wines. After all, he isn't just close to Chablis, he's also only a few kilometers southwest of the Aube in Champagne. The Aube is where top growers like Cedric Bouchard and Vouette et Sorbée make killer Champagnes. And so, in addition to uniquely elegant Pinot, he also makes a Chablis-like Bourgogne Blanc and a very Champagne-like Crémant de Bourgogne.

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