Anne-Sophie Dubois is a Beaujolais star. She makes some of the most Burgundian Gamay we’ve ever tried, age-worthy Fleuries that ooze the confidence and style of those great Pinot Noirs. The crazy thing is, she’s only been making wine for about 6 or 7 years, and she’s already a master of her craft. She draws her own beautiful wine labels, too.Anne Sophie grew up in Champagne and cut her winemaking teeth in Volnay. Those early experiences as well as her fondness for the wines of the revered Henri Jayer greatly influenced her approach to winemaking. Most Cru Beaujolais traditionally utilizes whole clusters and semi-carbonic fermentation, a method that endows the wines with tell-tale fruity and bouncy qualities. Although we adore the wines of Foillard, Lapierre, and Métras, there's something about Dubois that grasps you in a very different way.Her approach of de-stemmed Gamay and traditional Burgundian fermentation provide more structure and definition than the norm. While her wines retain a fresh and bostrious fruit profile, they are uncommonly structured and focused. It’s a style we absolutely adore.The wines are reminiscent of Gevrey -Chambertin; intense yet supremely elegant, abounding in blackberry, lavender, and strawberry flavors with velvet ribbon-like texture and fine-point tannins. Add that to the unique, granitic mineral profile of Fleurie. What more can be asked of Gamay. Along with these more “serious” Anne-Sophie employs the traditional whole cluster fermentation of her adopted to make a couple of cuvees that are distilled joy.