Basic Beaujolais should be simply fresh, purple coloured, juicy fruit wine. But unfortunately most Beaujolais falls short of even these low standards, mainly because of the vinification methods and the sheer volume produced - 2 and 1/2 times the entire red and white production of the rest of Burgundy!

Fleurie, on the other hand, is most certainly not basic Beaujolais. The most famous of the 10 crus or areas where the best Gamay is grown, it is usually the most expensive but it is, without doubt, quintessential Beaujolais.

Daniel Rampon makes a full range from this area, yet all his wines respect the soil and the culture of the region. The initial charm of Fleurie belies a structure and depth of fruit that can sustain it for many years. Often regarded as the most feminine of the cru's, this example hints at earthy and vegetal notes, with a meaty palate, fresh acidity, and vibrant fruit flavours, easy tannins and a long cherry filled finish.

Food Match: pork, Thai dishes, mushrooms.