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Fleurie, La Chapelle-des-Bois, Jules Desjourneys - 2020

  • Provenance: Beaujolais
  • Appellation: Fleurie
  • Domain: Jules Desjourneys
  • Grape variety(ies): Vieilles vignes de gamay en sélections massales
  • On-call time: 20 years
  • Alcohol degree: 13%
In Fabien Duperray's heart, this terroir and its two very old vines hold a very special place and give perhaps the most sophisticated and idiosyncratic wine of the estate, the most Vosnian too. The floral fragrances are as refined as possible, with a hint of spice; and the tannins are reminiscent of the most exquisite and fragile lace. Sublime.
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One vine of about 60 years old, close to the village, on a rather steep slope; and another of 140 years old, planted on Viala rootstock, on a gentle slope and situated slightly higher up. Mostly south-facing with variations to the east and west. Biodynamic cultivation, integral soil work, all work is done by hand, including weeding and digging. Goblet cultivation on stakes, yields never exceed 35 hl/ha for densities between 10'000 and 14'000 vines/ha.


Vinification in whole bunches. Semi-carbonic fermentation called "Beaujolais" in truncated wooden vats. No chaptalisation, except in exceptional cases. Long maceration of at least three weeks. Aged for at least 18 months in stainless steel vats. Bottling by hand.


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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