Domaine Dubost

Domaine Dubost is a fourth generation estate, which has been in the hands of Jean-Paul Dubost since the mid nineties. They cultivate about 19 hectares, nine of which belong to the village appellation. The rest of the vineyards are divided between Brouilly, Moulin à Vent, Morgon and Regnié. He switched to biodynamics in 2005 and ferments all wines with natural yeasts. The crus are made without sulfur or other additions.

The Moulin à Vent and Fleurie plots are cultivated biodynamically. It is certainly worth noting that while natural yeast is used for the fermentation of all the wines, the Fleurie and the Moulin à Vent are made with an extremely minimalist approach. The wines mature for about 10 months in 500 L barrels, then bottled without fining, filtration, capitalization or acidification. These wines are best appreciated with some aeration. 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.