Domaine Dubost is a 4th generation estate, which has been in the hands of Jean-Paul Dubost since the mid-nineties. They farm about 19 hectares, nine of which are from the village appellation. The rest of the land is split between Brouilly, Moulin à Vent, Morgon, and a little in Regnié. He has been transitioning to biodynamics since 2005 and ferments all of the wines with natural yeasts. The crus are made without sulfur or other additions.

The Moulin à Vent and Fleurie plots are nurtured biodynamically. It is certainly worth noting that while natural yeast are used for the fermentation of all of the wines, the Fleurie and Moulin à Vent are made with an extremely minimalist approach. The wines are matured for about 10 months in 500 L casks, then bottled without fining, filtration, chapitalization, or acidification. These wines are best appreciated with some airing. The Beaujolais Village and the Brouilly are fermented in concrete, stabilized with SO2 and passed through a light filtration.

Jean-Paul is currently training his two young sons, Jeoffrey and Corentin, about natural wine hoping that one day they take over the family estate, which is now 21ha.

-Cream Wine Co.