André Colonge is a 30-hectare domaine run by two brothers, Landry and Samuel, and their father Serge. It was originally started by Andre’s grandfather. 7 of their hectares are in Fleurie and 18 are Beaujolais / Beaujolais Villages.

Fleurie is one of the ten cru villages of Beaujolais, located in the central part of the region on the rolling, south‐east facing slopes of the Beaujolais hills. It enjoys a relatively warm, semi‐continental climate with plenty of sunshine, but benefits from cooling breezes that descend from the higher granite hills, helping to retain acidity in the grapes and protect against excessive heat. Spring frosts and summer hailstorms can present challenges in some vintages, and yields must be carefully controlled to ensure concentration of flavour.

The soils of Fleurie are predominantly pink granite with areas of sand and light schist, which offer excellent drainage and are particularly well suited to Gamay, the region’s sole permitted grape variety. The vines often grow on steep slopes and require manual work, making viticulture labour-intensive.

Fleurie is celebrated for producing some of the most fragrant and elegant wines in Beaujolais. Made entirely from Gamay, the wines are typically light to medium in body with a silky texture. Aromas and flavours tend to be delicate and floral, with notes of rose, violet and peony, alongside red berry fruit such as strawberry, raspberry and red cherry. While approachable in youth, the finest examples from lower-yielding plots can develop greater depth and subtle spice with a few years of bottle age.

Gamay is a red grape variety best known for producing the wines of Beaujolais in eastern France. It originated in the Burgundy region and was first mentioned in the 14th century. Though once banned from prestigious Burgundian vineyards, Gamay found its true home in the granite-rich soils of Beaujolais, where it thrives.

Viticulturally, Gamay is an early-ripening variety that performs best in well-drained, acidic soils, particularly granite and schist. It is relatively vigorous and productive, making canopy management important to maintain quality. The grape is sensitive to site, with higher-elevation and cooler locations producing more structured, complex wines.

While France remains its heartland—particularly the ten Beaujolais Crus like Morgon, Fleurie, and Moulin-à-Vent—Gamay is also grown in Canada, the United States (notably Oregon and California), Switzerland, and New Zealand.

Gamay is probably most famous for Beaujolais Nouveau, a light, fruity wine made via carbonic maceration, released just weeks after harvest and best served chilled. However, more serious styles from the Cru villages offer greater depth, structure, and ageing potential.

Flavour-wise, Gamay typically shows vibrant red fruit such as cherry, raspberry, and cranberry, often with floral notes, earthy undertones, and a touch of spice. Naturally high acidity and low tannins make it fresh, food-friendly, and highly drinkable.