Quantities extremely limited, 4 bottles maximum per purchase
Domaine Dupeuble’s 2020 Beaujolais Nouveau has arrived! Today, the 500-year-old domaine is led by Ghislaine Dupeuble, who was recognized two years ago as one of the youngest-ever recipients of the Chevalier de l’Ordre du Mérite Agricole, France’s knighthood for farmers and others associated with agriculture. Ghislaine’s Nouveau is fresh and juicy, evocative of the harvest that took place just a few months ago. But—unfiltered, unfined, and unchaptalized—it is also a delicious, worthy wine unto itself. Its unparalleled festive nature and low alcohol make for an irresistible bottle to start an evening, enjoy during a picnic, or pop open after a hike!
In the hamlet of Le Breuil, deep in the southern Beaujolais and perched above a narrow creek, the Domaine Dupeuble has been running almost continuously since 1512. Anna’s son Paul, and her grand children Ghislaine and Stéphane Dupeuble, manage the domaine. Today the domaine it is comprised of one hundred hectares, about forty percent of which are vineyards, planted primarily to Gamay. The grapes are harvested by hand and vinified naturally and without SO2. The wines of Dupeuble represent some of the best values in the Beaujolais today and are widely regarded for their very high quality and eminently reasonable price.
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.
A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!
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