Domaine Grégoire Hoppenot, Fleurie ‘Clos de l’Amandier’ 6x75cl

🍷 Domaine Grégoire Hoppenot, Fleurie 'Clos de l'Amandier' 6x75cl

The flagship wine of Domaine Grégoire Hoppenot — a former director of the Chapoutier family's Maison Trénel who founded his own Fleurie estate after years in Beaujolais. Named 'Discovery of the Year' by the Revue des Vins de France in 2021 and hailed as "one of Beaujolais' most exciting emerging talents" by William Kelley (The Wine Advocate), Grégoire farms meticulous, certified organic vines in the 'Clos de l'Amandier', a single vineyard at the south-eastern end of Poncié earmarked for 1er Cru status. Here, on steep granite, sand and shallow stony clay slopes between 280–395 metres, 15 to 30-year-old Gamay vines produce the domaine's most concentrated and characterful wine.

👁 In the Glass

Brilliant ruby with purple-violet reflections — the hallmark of high-altitude Fleurie Gamay in exceptional form.

👃 On the Nose

Beautifully perfumed with violet and strawberry compote — classically Fleurie in character. The nose is pure, expressive and inviting, reflecting the depth and intensity that comes from this remarkable certified organic single-vineyard site.

🍷 On the Palate

Generous depth of fruit underpinned by fine tannins and a striking backbone of acidity. Grégoire's 10-day whole-bunch maceration in concrete vats with daily pump-overs achieves a gentle but thorough extraction — the result is a wine of real structure and elegance, aged eight months in concrete before bottling. The 2023 vintage, harvested from August 28th after an exemplary ripening season, brings balance and precision to every sip.

🍽 Food Pairing

A natural partner for roast guinea fowl, duck breast with cherry sauce, herb-crusted lamb or Lyonnaise charcuterie. Also excellent with a Beaujolais-style chilled board of pâtés, terrines and soft cheeses. The vibrant acidity makes it a versatile companion for simple grilled meats and bistro fare.

⏳ Ageing Potential

Delicious now with its vibrant fruit and floral perfume; the structure and acidity give this wine excellent cellaring potential over 3–7 years, during which the fruit will evolve and the tannins will soften into something silkier and more complex.

✨ Why You'll Love It

Grégoire Hoppenot is Beaujolais at its most exciting — a scientist-minded vigneron who ferments with indigenous yeasts, uses minimal sulphur and farms entirely organically to express the full character of his remarkable terroir. The 'Clos de l'Amandier' is the jewel of the domaine: a soon-to-be 1er Cru vineyard producing Fleurie of real class and depth. If you want to understand why the world is talking about this corner of Beaujolais, start here.