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Anne-Sophie Dubois, Fleurie 'L'Alchemiste', 2021

$46.99
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This is Fleurie made the way Burgundy makes Pinot Noir: old vines and fully destemmed fruit, from a grower who names Henri Jayer as an inspiration. Anne-Sophie Dubois was born in Champagne and trained in Burgundy, which is an unusual background for a Beaujolais vigneron. L'Alchimiste shows that schooling more than anything else she makes. It's a selection of her vines over forty years old, from her plots in the lieu-dit Les Labourons at 380 meters, where the soils are sandy and shallow over pink granite bedrock. In the cellar she barely touches the wine. She does almost no pumping-over or punching-down. It's bottled unfined and unfiltered. The name comes from Paulo Coelho's novel The Alchemist, a book about following your dreams, which fits a Champenoise who came to Fleurie to make serious Gamay. If you think of cru Beaujolais as an easy, glug-it-young wine, this bottle makes the case for taking it seriously.

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More about Anne-Sophie Dubois

Anne-Sophie Dubois moved from Champagne to Fleurie and quickly established herself as one of the region's most thoughtful vignerons. Since 2015 she's been making Les Cocottes with 100% whole-cluster carbonic maceration, bottled in spring for early drinking, but with an Anne-Sophie Dubois level of aromatic nuance and mineral backbone underneath. This is bright, juicy Beaujolais that doesn't compromise on complexity. After years away from the market, Les Cocottes is back, and it's everything you remember.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2021

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Juicy

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Coq au vin; roast chicken with morels or wild mushrooms; seared duck breast with cherries; pork chops with lentils; a charcuterie board with jambon persillé and saucisson.

Tasting Profile

Expect the floral, perfumed side of Fleurie: red cherry, raspberry and violet, with a hint of spice and a stony edge from the granite soils. Fully destemmed and gently extracted, this style typically comes across silkier and more Burgundian than juicy, fruit-forward Beaujolais (think a fresh red Burgundy), with fine tannins, bright acidity and a dry, lingering finish.