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2023 Beaujolais

Domaine Dupeuble
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Avec toutes mes amitiés Beaujolaises, “with all my Beaujolais friendship,” is how Ghislaine Dupeuble signs her emails. That detail succinctly summarizes her warmth and the essence of her family’s wines, which exude just what her signature suggests. Domaine Dupeuble is our most southern Beaujolais producer, situated in the hamlet of Le Breuil, just northwest of the food capital of Lyon. This part of the region boasts such dramatic landscapes and striking terroir that just a few years ago UNESCO declared the area a Geopark—worthy of protection for its spectacular geology. Here, Gamay grows on granite, schist, and pierres dorées, golden limestone that offers a privileged terrain for grapevines to dig deep in a way that’s wildly different from plantings in the sandier soil surrounding Villié-Morgon.
     The 2023 vintage in Beaujolais gave us one of the most bountiful years of late, with an abundance of bright plump fruit. Dupeuble’s rouge is thirst-quenching and tangy with loads of violet and réglisse, aromas you might expect from fruit that grows so close to the Rhône. Enjoy it with anything from grilled sausages to homemade pizzas, herby rice and beans, or late-summer tomato salads. One glass of this simply made and easy-drinking Beaujolais will provide centuries’ worth of tradition, generosity, paysan culture, and friendship.

Jane Augustine

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Technical Information
Wine Type: red
Vintage: 2023
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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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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