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2024 Beaujolais Blanc

Domaine Dupeuble
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For decades, wine merchants have lumped the Beaujolais and Burgundy together, sometimes in an effort to give the former the latter’s luster, and sometimes because their proximity has led many to consider Beaujolais a southerly extension of Burgundy. In 2025, however, we distinguish clearly between the two regions not only because they are home to two very different wine cultures, but also because Burgundian Pinot Noir and Beaujolais Gamay yield two very different wines. 
     What the two regions do share, though, are terroirs well suited to Chardonnay. While much of the Beaujolais is known for its granite soils, it is also home to patches of clay and limestone, which serve as the foundational terroir element of Burgundy. These calcareous soils, along with the relatively mild continental climate of this stretch of land north of Lyon, allow Chardonnay to fully ripen without becoming too sunny and concentrated. 
     For this cuvée, Ghislaine Dupeuble and her brother Stéphane apply the same experienced touch they’ve spent years honing with their Beaujolais rouge. Refined, balanced, and charming, this blanc evokes perfectly ripe orchard fruit, citrus, and spring flowers and serves as a beautiful accompaniment to Gary Podesto’s saffron stracciatella.

You can find Gary Podesto’s recipe here

Tom Wolf

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Technical Information
Wine Type: white
Vintage: 2024
Bottle Size: 750mL
Blend: Chardonnay
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Domaine Dupeuble
Winemaker: The Dupeuble Family
Vineyard: 2 ha
Soil: Clay, Limestone
Aging: Grapes are pressed and held in stainless steel tank for a brief cold-soak
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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Sampling wine out of the barrel.

When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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