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J.L. Dutraive (Grand'Cour), Brouilly "Vuril", 2024

Red Wine from Beaujolais, France
by J.L. Dutraive (Grand'Cour)
$51.99
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Jean-Louis Dutraive, who took over his family's Fleurie estate in 1989, is a trailblazer in natural viticulture and among Beaujolais's leading organic vignerons. Alongside childhood friends Foillard and Lapierre, he championed farming and winemaking guided by nature rather than chemistry. This pre-arrival Brouilly Vuril (arriving 2/19) showcases a serious, concentrated expression of Dutraive's approach: classic, savory, sappy Brouilly with layers of ripe red and black fruits, crushed herbs, and toasted exotic spice. More powerful and concentrated than Fleurie, it maintains the signature Dutraive freshness and lift.

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More about J.L. Dutraive (Grand'Cour)

Since 1989, Jean-Louis Dutraive has been the heart of Beaujolais, a cornerstone of the region's organic and natural-wine renaissance. His Domaine de la Grand'Cour, already ancient when he took it over in 1989, is farmed organically with official certification from 2009. Alongside childhood friends Marcel Lapierre, Jean Foillard, and others, Dutraive proved that Beaujolais could produce world-class wine without chemistry.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Polaner Selections has to say about this wine:

VineyardAn old family parcel kept by Jean-Louis' father when the family purchased Domaine de la Grand'Cour and moved to Fleurie. Average vins age is 50 years but many vines are well over 100 years old.OrientationSouth-facingSoilWhile Brouilly is known for its volcanic and decomposed rock, Jean-Louis’ parcel is unique in the Crus as it sits on limestone and clay, which gives the wine a little extra stuffing.Viticulturesoils are worked. Jean-Louis is a pioneer for natural viticulture in the region.VinificationTraditional "beaujolaise" vinification in concrete tank: natural yeast fermentation, semi-carbonic maceration, no sulfur in vinification (small amount added at the blend before bottling). Jean-Louis' motto in the cellar is "minimal intervention and maximum surveillance."Aging60% in stainless steel and 40% in neutral barrel for 6 months, no fining or filtration, 10 mg/l SO2 added at blend just before bottling.

Tasting Notes & Food Pairings

Perfect Pairings

Braised lamb | Roasted game birds | Mushroom-based dishes | Aged cheeses

Tasting Profile

Ripe red and black fruits with crushed herbs and toasted spice. Medium-full body, soft tannins. Serious, savory palate with concentration and Dutraive lift.