2006 Yvon Métras Fleurie

Community Tasting Notes (3) Avg Score: 95 points

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  6/27/2017 - IzeAgeComing Likes this wine: 95 Points

  This was a total show stopper. Incredible purity of fruit with depth from the age. There was a light funk to this in a natural wine sort of way but in complete balance. Also drank this next to a 2015 example of the same and it was a very interesting experience to see the through lines.

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  6/17/2017 - retired_and_roving Likes this wine:

  Cru Beaujolais Tasting - Exploring all the Crus (New York, NY): #8 of 21 wines tasted. From magnum. The first of three Fleurie entries in the line-up and the head and shoulders stand out of the tasting. On the nose some light barnyard funk in a good way. Almost Burgundian tasting with a elegant mature fruit, balanced acidity and that nice complex barnyard funkiness. Overwhelming favorite of the tasting with the group voting 18 pennies - I voted 2 pennies.

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  6/7/2011 - Vinotas wrote:

  I plated the first course, a leek tart on a bed of greens, and began pouring the mag of 2006 Yvon Metras Fleurie, which had been opened upon the ladies' arrival. Right off the bat, you know you're not only in Beaujolais, but in Fleurie, as this lives up to the town's name. Gorgeous aromas of red flowers and soft cranberries, backed up by a hint of earthiness. The mouthfeel has that nice light waxy component that I get in Beaujolais, but it's not huge, it's rather lighter, allowing the fruit to express itself, and ending in a long mouthwatering finish. Absolutely stunning.
  
  The second course, a rack of lamb roasted with lemons and thyme, with garlic sauteed potatoes and sauteed zucchini, also went perfectly with the mag. However, just as the dishes had changed, so did the wine start to change. As the Metras breathed, it began showing more and more older Pinot Noir aspects, eventually settling into a fascinatingly interesting (and delicious to boot!) balance between young and old Beaujolais. In France, they say Bojo tends to "Pinote" as it ages, which means it begins to get Pinot Noir-like aspects, and this was doing exactly that. We caught this on the cusp, and it was really cool to watch it evolve slowly in the glass.

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