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Domaine Dupeuble has been producing wine in the hamlet of Le Breuil, in the southern part of Beaujolais, since the year 1512! The Dupeuble family has exported their delicious Beaujolais to the U.S. for roughly thirty of the domaine’s more than five hundred years in operation, but this particular cuvée is available on American soil for the very first time. Unlike the bottling we usually sell—a light, juicy, fruit-driven quaffer—Cuvée 1512 represents a much more serious breed of Gamay pleasure. Sourced from three vineyard parcels home to the property’s oldest vines, these grapes saw a traditional “Burgundian” vinification with a long (three-week) maceration instead of the whole-berry fermentation typically employed in the region. This treatment yielded a more concentrated, structured red with abundant wild berry and spice notes. The domaine’s 499th vintage, it can easily stand up to red meats or stews and also has the potential to age further in bottle.
|Winemaker:||The Dupeuble Family|
|Soil:||Granite, Clay, Limestone|
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171