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2024 Beaujolais
Domaine Dupeuble
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.
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
Wine Type: | red |
Vintage: | 2024 |
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 Producer
Domaine Dupeuble
About The Region
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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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.