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Clos de la Roilette (Coudert), Fleurie "Cuvee Tardive", 2024 (1.5L )

Red Wine from Beaujolais, France
by Clos de la Roilette (Coudert)
$76.99
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Eighty-year-old Gamay vines on pink granite—and a wine that ages so gracefully it takes on the aromatic character of Pinot Noir. Alain Coudert has been making wine at Clos de la Roilette since joining his father Fernand in 1984, establishing himself as one of Beaujolais' most consistent producers from nine hectares on one of Fleurie's finest slopes, bordering Moulin-à-Vent. The Cuvée Tardive is his old-vine selection: eighteen days of semi-carbonic maceration in concrete—far longer than standard Beaujolais—followed by eight months in foudre, building the tannic structure and complexity that allow this wine to cellar for a decade. In magnum, the slower evolution amplifies that potential. The 2024 vintage was challenging—wet and cool through spring, with August warmth rescuing the season—producing bright, fresh wines that emphasize fruitiness and acidity. A Beaujolais with the soul of something grander. Serve at cellar temperature.

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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

    1.5L

  • 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 the oldest estate vines, which are 80 years old and up, on heavy clay soils with relatively little granite and quite a lot of the iron-like mineral manganese. "Tardive" does not mean that the harvest is late but rather is a reference to the wine's ability and need to age for years. The farming is sustainable. All vineyard work is by hand, with the soils 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 tank. Maceration lasts around 18 days for Tardive, with a submerged cap rather than punchdowns. The wine is aged in large oak foudres of 80 to 100 years old for 9 months before bottling. Sulfur use is quite minimal.

Tasting Notes & Food Pairings

Perfect Pairings

beef ragu, braised lamb, mushroom risotto, aged pecorino, roasted game

Tasting Profile

Dark cherry, plum, and black pepper with floral and herbal complexity. Medium body with silky tannins, balanced acidity, and a long, peppery fruity finish.

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