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Jules Desjourneys, Fleurie Chapelle des Bois, 2010

Red Wine from Beaujolais, France
by Jules Desjourneys
$99.99
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Serious, age-worthy Beaujolais from a man who used to sell great Burgundy for a living and decided he could make wine just as profound from Gamay. Fabien Duperray launched Jules Desjourneys in 2007 after buying ancient vines in Fleurie and Moulin-a-Vent, naming the project for Jules Chauvet, the chemist-philosopher who inspired Beaujolais' whole natural-wine movement. Chapelle des Bois is one of Fleurie's high-altitude lieux-dits, and Duperray farms it biodynamically at punishingly low yields, aiming for structure and length rather than easy fruit. This 2010 is now a mature back-vintage from a private collection, so expect a savory, evolved Gamay that drinks far more like fine Cote de Nuits than Beaujolais Nouveau. Drinking beautifully now.

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Robert Parker

95 points

"I hesitated before offering another long note as purple as the wine it purports to describe, but from bottle, Desjourneys’s 2010 Fleurie La Chapelle des Bois Tres Vieilles Vignes has indeed well-exceeded even my exalted Issue 196 expectations, so I feel bound not just to offer an update, but one that reflects my awe. Almond extract, rowan, freesia, and dark berries and stone fruits shadowed by their distilled counterparts combine for a penetratingly high-toned and hauntingly complex aroma. The texture here has turned positively silky and this essence from centenarian vines finishes not just with the “pristine purity of fruit ... complex depth of flavor (and) vibratory intensity” on which I commented before it was bottled, but with a soaring sense of buoyancy and a kaleidoscopic interaction of floral, fruit, and mineral nuances."

More about Jules Desjourneys

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2010

  • Size

    750ml

  • Farming Practice

    Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast duck, braised short ribs, mushroom risotto, or a well-aged hard cheese.

Tasting Profile

Dry and mature, with the fruit settling into savory, earthy, dried-cherry territory. Fine-grained tannins, real Burgundian structure, and a long finish. Fully resolved and ready.