From his base in Lantignie, Jean-Paul Dubost crafts gastronomic Beaujolais across a spread of crus, marrying regional tradition with organic and biodynamic farming.
Backstory
A fourth-generation vigneron, Jean-Paul took over the family estate in the mid-1990s and began converting the vineyards to organic farming, moving toward biodynamics from 2005 onward.
The Region
The Jean-Paul Dubost domaine draws on roughly 26 hectares across Lantignie, Brouilly, Fleurie, Moulin-a-Vent, and Morgon. The home parcels around Lantignie, just south of Chiroubles and west of Regnie, sit on muscovite granite and blue clay.
Vineyards and Farming
All of the Jean-Paul Dubost parcels are either fully organic or in conversion, with biodynamic practices in place since 2005. Roughly ten hectares of the production centers on the village of Lantignie.
Winemaking
Dubost ferments everything with native yeasts, using spontaneous fermentation and semi-carbonic maceration in the regional style, with only low levels of sulfur added at bottling.
The Wines
The Jean-Paul Dubost range showcases Gamay across Beaujolais-Lantignie and the crus, including a Moulin-a-Vent En Brenay, wines prized for their gastronomic poise and found on many fine restaurant lists.
