Domaine Dubost is a fourth generation estate, which has been in the hands of Jean-Paul Dubost since the mid-nineties. They cultivate approximately 19 hectares, nine of which belong to the village denomination. The rest of the vineyards are divided between Brouilly, Moulin à Vent, Morgon and Regnié. He has gone biodynamic since 2005 and ferments all his wines with natural yeasts. The crus are made without sulfur or other additions.
The Moulin à Vent and Fleurie plots are farmed biodynamically. It's definitely worth noting that while natural yeast is used to ferment all the wines, the Fleurie and Moulin à Vent are made with an extremely minimalist approach. The wines mature for approximately 10 months in 500 L barrels, then bottled without fining, filtration, capitalization or acidification. These wines are best enjoyed with some aeration. The Beaujolais Village and Brouilly are fermented in cement, stabilized with SO2 and subjected to light filtration.
Jean-Paul is currently training his two young sons, Jeoffrey and Corentin, in natural wine, hoping that one day they will take over the family estate, which is now 21 hectares.
