It should come as no surprise at this point that we here at Spencer & Lynn have a love affair with French wines. When we are looking for approachable, plucky wines that are equally suited for patios, picnics, and a proper dinner pairing we normally lean to Beaujolias. 

Tucked away in the village of Le Breuil is a domaine that has been producing wine continuously since 1512: Domaine Dupeuble. A family-owned and operated winery, they are stewards of the land in every regard. Their vines are tended in the lutte raisonnee style, without synthetic or organic fertilizers, effectively practicing organic wine production without formal certification. Harvest is done by hand to preserve the integrity of the gentle grapes, and vinified completely without SO2. The use of native ambient yeast imparts a flavor unique to the domaine, and bottling the wines without filtration allows the true essence of Beaujolais from Le Breuil. Their head winemaker, Ghislaine Dupeuble, is one of the youngest (and one of a handful of women) to receive the prestigious Chevalier de l’Oerdre du Merite Agricole, an award presented by the French Ministry of Agriculture to honor those preserving French agricultural resources. 

Here at S&L, we proudly offer three wines from Domaine Dupeuble: Beaujolais Blanc, Rosé and Rouge. 

Their blanc is a rare presentation of chardonnay from the region, grown on a mere 2 hectares. Ageing this wine in stainless steel allows the chardonnay to be plucky and refreshing, the antithesis of “butterbomb” chardonnays that were all the rage in the 1980’s and 1990’s. The palate shines with granny smith apple, chalky minerality, and a subtle hint of creaminess. A perfect wine to enjoy with local cod, which just happens to be at the peak of its season right about now.

The rosé is lovingly made from Gamay grapes which have seen direct pressing to gently extract a rich robust watermelon-pink color while keeping the tannins at bay. White flowers, rhubarb, and juicy watermelon flavors intermingle with a subtle herbaceous note, held together by vibrant acidity. This wine is equally at home on its own, with delicate summer fare, or even paired with a dish as unctuous as braised duck. Dollars to donuts, this rose offers unparalleled versatility with easy-drinking sensibilities, which, ultimately, isn't that what everyone wants from their rosé?

Their rouge is fermented using carbonic maceration, a method unique to the region. Gamay grape clusters are gently placed into a massive vat, being careful not to puncture the delicate skins, then sealed off from all oxygen. The grapes begin to internally ferment, until they reach 2% ABV, when they explode, triggering a spontaneous fermentation with the entire vat. This process allows for red wine maceration and fermentation that minimises tannins and amplifies the juicy bright fruit characteristics of the wine. It is aged in stainless steel and concrete, and bottled unfiltered and unfined to retain the integrity of this delicate wine. Raspberry, ripe cherry, and blackberries dominate the palate, with an underscoring of cinnamon, violet, and graham cracker. A complex and structured yet infinitely quaffable wine, ideal for the fleeting days of summer.

These three wines are the perfect crossroads of complexity, versatility and unpretentious sensibilities, and we are incredibly happy to represent a house that is doing so much to preserve the heritage of an oft overlooked region that is near and dear to our hearts.