Coudert 2011 Fleurie Clos de la Roilette (Beaujolais) — Bracing, with its gritty fruit cowering a bit under a quick brake-tire screech. An ill-timed opening, but I’ve no reason to believe things won’t resolve for the better. (8/16)

Coudert 2005 Fleurie Clos de la Roilette (Beaujolais) — Autumn into winter, with the structure slightly exposed. I wouldn’t think this would hold much longer, but I’ve been wrong before. Nonetheless, I’m drinking mine. (4/16)

Coudert 2005 Fleurie Clos de la Roilette (Beaujolais) — Was there a Tardive in 2005? (Checks.) There was. And yet, this clings, and clings well. It’s not robust, it’s not vibrant, it’s not singing. It’s pale and wizened and rather beautiful. It’s a beloved memory, well-preserved. (4/16)

Coudert 2008 Fleurie Clos de la Roilette (Beaujolais) – Awkward, its acidity gangly and uncoordinated with body (itself tart and brilliant red). There’s some gravel, as well, but it rests in a pile in the corner, awaiting some sort of conclusion to the motion. Whether bottle-specific or a general comment on maturation, I can’t say. But this is an elbows-and-knees drinking experience. (1/12)

Coudert “Clos de la Roilette” 2005 Fleurie (Beaujolais) – The precise nature of the maturation here is a little difficult to describe. Perhaps a fist, just starting to unclench and letting a little light shine through the interstitials, is the best analogy. It’s not exactly generous, but it’s generously fruited, and the softness that the wine had always brought to an otherwise fairly structured package has not changed; all the development has been wrought within the wine’s structure. There is so far from any hurry to get to this wine. (9/10)

Coudert “Clos de la Roilette” 2009 Fleurie (Beaujolais) – I really don’t like this, and the reason isn’t immediately identifiable, other than the fact it doesn’t taste like much aside from a very basic notion of Beaujolais. Undoubtedly not right in some fashion, and another bottle is required. (8/10)

Coudert “Clos de la Roilette” 2005 Fleurie (Beaujolais) – Told to bring pinot noir for a salmon dinner, I switch to this when the preparation is announced as involving green beans and tomatoes. And it works beautifully, with the food bringing out more acidity than I’ve previously noticed in this wine, yet leaving the irresistible small red berries intact. And then, in the absence of the food, there’s the long, lingering finish of surprising delicacy yet firm insistence. I have no idea what to make of this wine, other than I’m glad I have a lot of it. (10/08)

Coudert “Clos de la Roilette” 2004 Fleurie (Beaujolais) – Coming along well, with an earthy, violet-hued aroma giving partial way to more interesting lavender and black truffle underneath. There’s plenty of sprightly acidity and a little bit of balancing tanning, and the finish is a long as it is pretty…though there’s hidden strength, as well. Beautiful wine. (7/07)