Domaine Dupeuble Beaujolais Nouveau 2024

Domaine Dupeuble, established in 1512, is a historic winery located in the hamlet of Le Breuil, deep in the southern Beaujolais region of France. The estate has been managed by the Dupeuble family for generations, with Anna Asmaquer marrying Jules Dupeuble in 1919, leading to the current family name. The domaine spans approximately 100 hectares, with about 40% dedicated to vineyards primarily planted with Gamay grapes. The vines, aged between 50 and 100 years, thrive in soils composed of granite, clay, and limestone, contributing to the unique character of their wines.

Adhering to sustainable viticulture practices, Domaine Dupeuble employs the lutte raisonnée approach, minimizing chemical interventions to maintain ecological balance. Grapes are harvested manually and vinified without adding sulfur dioxide (SO₂). Fermentation occurs naturally with indigenous yeasts, and the wines are neither chaptalized, filtered, nor degassed, preserving their authentic expression. The winery's portfolio includes Beaujolais Rouge, Beaujolais Blanc, Beaujolais Rosé, and the special cuvée "1512," produced in exceptional years. Their wines are celebrated for their high quality and reasonable pricing, offering a genuine representation of the Beaujolais terroir.

The Beaujolais wine region, located in the eastern part of France, is an integral part of the Burgundy wine area but maintains a distinct identity due to its unique wine production methods and grape varieties. It stretches from the southern tip of Burgundy to the northern parts of Lyon, encompassing about 55 kilometers from north to south and 25 kilometers from east to west.

Beaujolais is primarily known for its use of the Gamay grape, which is relatively easy to cultivate and ripens early. The region's soils are diverse, with granite predominating in the northern areas and sedimentary rock in the south. This geological variance significantly influences the flavor profile and structure of the wines produced here.

The region is famous for Beaujolais Nouveau, a young wine released annually on the third Thursday of November. This tradition celebrates the end of the harvest. It involves the wine made with carbonic maceration, emphasizing fresh, fruity flavors without extracting bitter tannins from the grape skins.

Apart from Beaujolais Nouveau, the region also produces more structured and complex wines, particularly from the ten Crus of Beaujolais, named areas recognized for higher quality. These crus include Brouilly, Morgon, and Moulin-à-Vent, among others. Wines from these areas are capable of aging and evolving complexity over several years.

Beaujolais wine production is divided into three classifications: Beaujolais AOC, for wines typically light and fruity, suitable for immediate consumption; Beaujolais-Villages AOC, coming from 38 designated municipalities and offering slightly higher complexity; and the aforementioned Cru Beaujolais, from the ten specific areas known for their distinctive and more robust wines.

The Beaujolais region produces approximately 70 million liters annually, accounting for nearly half of all Gamay-based wines globally. Wine growing and production here rely heavily on traditional knowledge and practices, with many growers adhering to natural wine production methods. These practices emphasize minimal intervention in the vineyard and winery to preserve the natural expression of the grape and terroir.

Beaujolais wines are celebrated for their versatility in pairing with a wide range of foods, from light salads to hearty meat dishes. This makes them a favorite among various dining contexts, from casual to refined. The region's commitment to quality and tradition, along with its innovative approach to winemaking, continues to attract interest from wine enthusiasts worldwide.