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2019 Beaujolais

Domaine Dupeuble

Discount Eligible $17.00
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Longtime customers don’t even bother with the name Dupeuble when ordering this perennially delicious Gamay. “Just give me a case of Kermit’s Beaujolais,” they’ll say. The 2019 is a big wine for the domaine, powerful and slightly tannic, with good ripeness balanced by great acidity, structure, and minerality. When the new vintage arrives each year, it’s like an old friend coming to visit.

Dustin Soiseth


Technical Information
Wine Type: red
Vintage: 2019
Bottle Size: 750mL
Blend: Gamay
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Domaine Dupeuble
Winemaker: The Dupeuble Family
Vineyard: 50 - 100 years, 42 ha
Soil: Granite, Clay, Limestone
Aging: Fermented naturally (carbonic maceration) and aged in cement and stainless steel
Farming: Lutte Raisonnée
Alcohol: 13.5%

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About The Region

Beaujolais

map of 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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