DOMAINE DAVID-BEAUPÈRE

Juliènas, Beaujolais

Domaine David-Beaupère is a third generation domaine in Juliénas, which is run today by Louis-Clément David-Beaupère. Louis-Clément’s grandfather emigrated to the region from Algeria in the 1960s and first established the domaine, but mostly sold grapes to the local coop, as was the norm during this era. Although Louis-Clément’s father gave it the current name in the 1990s, it didn’t truly begin to assume its current form until 2008. At that point, Louis-Clément assumed responsibility, and began the long and arduous process of converting the vines to organic and shifting to natural processes in the cellar.

The winery itself took is surrounded by La Bottìere, one of Juliénas’ most prized climats. La Bottìere is very typical of the village, known for a mix of blue diorite, richer roils, and a lack of granite, a contrast from many of the surrounding areas in Beaujolais. These vines are over 70 years old, planted just after the end of World War II. The other major holding is a sizeable chunk of Vayolette, another well-regarded parcel, although rather atypical of Juliénas, given its poorer and stonier soils, which imparts a more angular and structured personality on the wines. Louis-Clément enjoys working with these two rather distinct vineyards, because he believes they allow him to capture the full range of possible expressions Juliénas is capable of offering. In total, the domaine owns 12ha total, although 2ha in Moulin-à-Vent are currently in the process of being replanted. All the vines are certified organic.

In the cellar, Louis-Clément works naturally and in the tradition of many of the region’s greats: long whole bunch macerations in concrete tanks, followed by 8-9 months aging in a combination of very old barrels and tanks. The wines are never filtered, and a small amount of SO2 is added, although he has begun to experiment with no-sulfur cuvées in recent years. The wines are charming and can certainly be consumed young, but their underlying strength, structure and deep complexity means that they can benefit from a few years in the cellar.