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Beaujolais rouge, Jules Desjourneys - 2020

This paragon of Beaujolais has an explosive nose of apricot with lavender, violets and black pepper, evolving towards arbutus jam and peaches in syrup. On the palate, it has astonishingly fresh flavours and tannins, with a healthy rusticity - but no harshness - that leads to irresistible liquorice and menthol accents. Wine Advocate : 91/100
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Fabien Duperray has decided to return to the roots of Gamay and to take care of the details with this wine that he describes as pataphysical, in reference to Boris Vian's phrase "I like to think about things that I think others won't think about". This phrase is also found on the label. Thus, from a mother vine of gamay called Saint-Romain, he has pushed all the sliders in order to produce this vintage. The grapes come from a granite arena terroir, ideal for the full expression of this grape variety.


The grapes are picked when fully ripe and then placed as whole grapes in enamelled vats for 7 days for maceration. The vinification follows the traditional Beaujolais method. The wine remains in vats for 11 months before being bottled.

Suggestions for accompaniment

Terrines • Cold meats • Lyon cuisine • Longeole with lentils.


Fabien Duperray has all the talents of wine, or almost all of them. A "haute couture" wine merchant in his first life (he still is!) in order to offer the greatest wines of Burgundy and elsewhere to restaurants and international customers, he also launched himself into the production of great wines from Beaujolais (where he lives) with the 2007 vintage; then into the production of whites from Mâconnais since the 2014 vintage, in collaboration with the winemaker Christophe Thibert.

Today he is unanimously recognised for this double production in France, in Europe and even throughout the world, winning the best rankings and scores. The recipes for his success are simple and at the same time very demanding: organic and even biodynamic viticulture, which does not cheat and goes to the end of its ideas; meticulous work on the soils; drastic control of yields; and finally a unique precision in the choice of harvest dates (to the nearest half-day).

In the cellar, the wines are matured with little or no wood, in order to preserve the identity of each cru and not to disguise the identity of the terroir, including the whites, which is rare in Burgundy. We therefore propose the following three wines to measure the very high quality of the work accomplished.


The wines of



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