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2022 Beaujolais Rosé

Domaine Dupeuble
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There’s always more than what meets the eye when you open a bottle of wine from Domaine Dupeuble. It’s a credit to this 500-year-old family business that their whites, rosés, and reds are so utterly delicious and value-driven that we don’t often stop to contemplate such features as terroir, winemaking, etc. But when we do pause to consider those things, the wines become all the more impressive. This rosé, for instance, comes from vines up to seventy years old! As you might expect, then, the Dupeuble family treats these vines with the utmost care, fertilizing them with natural compost and harvesting them by hand. In the cellar, Ghislaine Dupeuble vinifies this cuvée without SO2, using only natural yeasts. The result is a pretty, round, and versatile rosé full of notes of red fruit, melon, and rhubarb. It finishes with a subtle herbal note and foodfriendly acidity.

Tom Wolf

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Technical Information
Wine Type: Rosé
Vintage: 2022
Bottle Size: 750mL
Blend: Gamay
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Domaine Dupeuble
Winemaker: The Dupeuble Family
Vineyard: Vines ranging from 3- to 70-years-old; 3 ha
Soil: Granite
Aging: Vinified and aged in stainless steel tank - Aged for 3 months before bottling
Farming: Lutte Raisonnée
Alcohol: 12.5%

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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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Inspiring Thirst

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!

Inspiring Thirst, page 117

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