When the Gang of Four brought attention to Beaujolais, many vignerons from Burgundy and elsewhere descended upon the region. One of the most exciting newcomers is Anne-Sophie Dubois.

Dubois's work in Volnay and fondness for the wines of the revered Henri Jayer greatly influence her winemaking approach. Most Cru Beaujolais producers utilize whole clusters and semi-carbonic fermentation—a method that instills tell-tale fruity and bouncy qualities. Although I adore the wines of Foillard, Lapierre, and Métras, something about Dubois grasps you differently.

Compared to the traditional method, Dubois's approach (de-stemmed Gamay and traditional Burgundian fermentation) provides more structure and definition than the norm. If Fleurie is the Queen of Beaujolais, then Dubois shows it through a lens of rigor, discipline, and depth. This Vin de Garde Cru Beaujolais shows obvious potential in the cellar but also offers some joy for immediate drinking.

L'Alchemiste is from 40-plus-year-old vines traditionally vinified with no carbonic maceration. The aging occurs in a combination of cement and used oak. Always bottled unfined and unfiltered. Les Labourons is from the best grapes from the same lieu-dit (Bottled as Clepsydre in the past). These are Dubois's oldest vines up to 70 years old. 100% destemmed and aged in used barrel for 12 months.

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