For November, we wanted to highlight one winery that gives a true expression of Beaujolais for both white and red. They can be enjoyed now to maximize the freshness and depth of fruit or can be laid down with great potential. They can pair with many things on a classic Thanksgiving table!
The crus of Beaujolais are interpreted through the Gamay grape and each illuminates 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 the 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.
In the hamlet of Le Breuil, deep in Southern Beaujolais and perched above a narrow creek, Domaine Dupeuble has been operating almost continuously since 1512. The name of the domaine has changed just three times in its history, most recently when the last heir, Anna Asmaquer, married Jules Dupeuble in 1919. Anna’s son Paul, and her grandchildren Ghislaine and Stéphane Dupeuble, manage the domaine. Kermit first met Ghislaine and Stéphane’s father, Damien, for lunch in Paris in the late 1980s, and thus began the annual tradition of blending the KLWM Beaujolais Nouveau.
Cheers,
Cameron Anderson
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2025 Domaine Dupeuble Beaujolais Blanc |
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Region / Country of Origin: Beaujolais, France |
About the Winery: Tradition runs deep in the family, but each generation has also managed to add something new, including increasing the property. Today it is comprised of one hundred hectares, about forty percent of which is consecrated to vineyards. Strong advocates of the lutte raisonnée approach to vineyard work, they tend their vines without the use of any chemicals or synthetic fertilizers. The vineyards, planted primarily to Gamay, face Southeast, South, and Southwest, and about two thirds of the property is on granite-based soil. The grapes are harvested manually and vinified completely without SO2. The wines are not chaptalized, filtered, or degassed and only natural yeasts are used for the fermentation. The wines of Dupeuble represent some of the best values in Beaujolais today and are widely regarded for their very high quality and eminently reasonable price. About the Winemaking: Grapes are gently pressed after a short cold soak. Soil: Clay, Limestone Vineyard Area: 10 hectares Tasting Notes: Crisp, balanced, and fresh white wine featuring aromas of ripe orchard fruit, citrus, white flowers, and a touch of minerality. |
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Winemaker: Paul Asmaquer, Ghislaine & Stéphane Dupeuble |
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Price: $22.99 |
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Varietal: Chardonnay |
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Suggested Food Pairing: Scallops, grilled pan-seared white fish, shellfish like shrimp or lobster, creamy pastas, mushroom or creamy risottos, spring vegetable dishes, fresh salads, and Saffron stracciatella or light poultry dishes that echo its citrus-and-stone-fruit profile. |
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2025 Domaine Dupeuble Beaujolais |
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Region / Country of Origin: Beaujolais, France
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Tip: Serve this light red slightly chilled (around 55°F / 13°C) to best highlight its fresh red-fruit notes. About the Winery: Domaine Dupeuble is certified Haute Valeur Environnementale, a certification supported by the Ministry of Agriculture and verified by independent organizations. To earn this certification you must have measurable protection of biodiversity of flora and fauna in the vineyard and microbial life in the soil (using minimal copper or insecticides), all fertilizer must come from organic matter, and water use must be measured, reduced, or eliminated. Soil: Granite, Clay, Limestone Vineyard Area: 42 hectares About the Winemaking: Fermented naturally (carbonic maceration), aged in cement and stainless steel, Fermentation lasts 8 – 12 days, and bottled unfiltered. Nose: Violets, licorice, bright cherry, freshly ground black pepper / white pepper, red fruit
Tasting Notes: 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. One glass of this simply made and easy-drinking Beaujolais will provide centuries’ worth of tradition, generosity, paysan culture, and friendship. Bright cherry, subtle white pepper, light tannins, and a fresh, easy-drinking style meant to be served slightly chilled. |
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Winemaker: Paul Asmaquer, Ghislaine & Stéphane Dupeuble |
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Price: $20.99 |
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Varietal: Gamay |
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Suggested Food Pairing: Lighter game meats, patés, roasted chicken, turkey, pork, soft-medium cheeses like Feta, Camembert, Brie, or Comté, burgers and fries, tomato soup and grilled cheese, or chicken salad |
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