2014 Anne Sophie Dubois, "Fleurie" Beaujolais


Press and Tasting Notes

"Dubois makes some of the most soulful, Burgundy-like versions of Beaujolais that I’ve encountered..." Jon Bonne, The San Fransisco Chronicle

[93 pts Vinous] "Bright ruby-red. A wild, assertively perfumed bouquet evokes cherry pit, dark berries, licorice and pungent flowers, and a subtle touch of gaminess emerges ... Read More »

A Merchant's Pick

Featured August 11, 2016


Warning: Do not consume this wine with your favorite cheeses or cured meats as it may be habit forming. Side of effects of this delicious Cru Beaujolais may include increased joy, cheese cravings, roast chicken hands, and heightened savings.
     I first tried the wines of Anne Sophie Dubois in a great little wine bar on the edge of Georgetown. I had some small plates there: goat cheese, cured meats, and the their magical duck prosciutto. Also on the menu were Ms. Dubois' wines, which I had heard of but had yet to try. Pairing her Beaujolais with this intoxicating food was immensely rewarding. Its not often that a wine lives up to its hype, but this is not your average Beaujolais.
    When people think of Beaujolais, they tend to think of Beaujolais Nouveau and Thanksgiving. But if you do, you are missing out on some of the finest red wines from the Burgundy region. Unlike a Beaujolais Nouveau, which is lighter, soft and simple, Cru Beaujolais are complex, juicy and downright delicious.
    Finding this Cru Beaujolais could not have been more timely. With many of the recent Burgundy crops damaged by hail, Burgundy prices are rising, supply dwindling and dinner tables everywhere are begging for the great food friendly wines of France. Beautifully structured, this delicious Cru (Fleurie) has more in common with a Volnay than a typical Beaujolais and offers an outstanding alternative to the evermore elusive Pinots to the north. "Fresh raspberry, floral pastilles and Asian spices on the highly perfumed nose, lifted by a zesty mineral nuance. Concentrated red berry, cherry and rose flavors are complicated by notes of star anise, allspice and white pepper." Josh Reynolds
    Pair with your favorite cheese plate and you'll understand why this Fleurie is addictive like no other. Enjoy!Read More »



Wine has been made in Burgundy for over 2,000 years.  The monks were responsible for first identifying specific plots of lands as superior to others; this hierarchy later became the basis for the region’s classification system. ... Read More »