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2016 Beaujolais

Domaine Dupeuble

You would expect a winemaking family to get things right after over half a millennium of honing their craft. Sure enough, Domaine Dupleuble—founded in 1512—is one of the most reliable names in the business when it comes to making irresistibly delicious, spirit-lifting Beaujolais. Today, siblings Ghislaine and Stéphane Dupeuble carry on the family tradition at their estate in the southern part of the Beaujolais region. In these charming hills just north of Lyon, soils alternate between limestone and granite, and the semi-continental climate—with slight Mediterranean influence—is ideal for ripening Gamay. The Dupeubles ferment their Beaujolais via carbonic maceration: whole, intact grape clusters are thrown into tanks and coated with carbon dioxide, setting off a chemical reaction wherein each berry essentially ferments from the inside out. The resulting wines have low levels of tannin and trademark aromas of juicy red fruit and spice, and can be gulped down effortlessly. This is what good Beaujolais is all about!

Anthony Lynch

Vintage: 2016
Bottle Size: 750mL
Blend: Gamay
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Domaine Dupeuble
Winemaker: The Dupeuble Family
Soil: Granite, Clay, Limestone
Farming: Lutte Raisonnée
Alcohol: 13.5%

More from this Producer or Region

About Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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2017 Raisins Gaulois

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$18.00

2017 Beaujolais-Villages “Marylou”

Guy Breton  France  |  Beaujolais  |  Beaujolais-Villages

$25.00

2017 Morgon “Vieilles Vignes”

Jean-Paul Thévenet  France  |  Beaujolais  |  Morgon

$36.00

2016 Côte de Brouilly

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$35.00

2017 Côte de Brouilly

Château Thivin  France  |  Beaujolais  |  Côte de Brouilly

$29.00

2017 Côte-de-Brouilly

Nicole Chanrion  France  |  Beaujolais  |  Côte-de-Brouilly

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2017 Beaujolais-Villages “Grandes Terres”

Quentin Harel  France  |  Beaujolais  |  Beaujolais Villages

$22.00

2017 Chiroubles

Guy Breton  France  |  Beaujolais  |  Chiroubles

$36.00

2016 Juliénas “Beauvernay”

Domaine Chignard  France  |  Beaujolais  |  Juliénas

$25.00

2017 Fleurie “Les Moriers”

Domaine Chignard  France  |  Beaujolais  |  Fleurie

$26.00

2016 Régnié “Grain & Granit”

Charly Thévenet  France  |  Beaujolais  |  Régnié

$32.00

2017 Juliénas “Beauvernay”

Domaine Chignard  France  |  Beaujolais  |  Juliénas

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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

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa