Anne-Sophie Dubois ‘Les Cocottes’ Fleurie 2024

Winemaking

Anne-Sophie Dubois represents a new generation of Beaujolais producers committed to expressing the finesse and terroir-driven character of Gamay. Her approach emphasizes restraint and precision in the cellar, allowing the wine's natural elegance to emerge rather than relying on extraction or oak influence. She works with minimal intervention, letting the fruit and the vineyard speak for themselves.

Tasting Notes

Les Cocottes opens with bright red fruit aromas—cherry and raspberry—accented by delicate floral notes and a whisper of white pepper. The palate is silky and refined, with red berry flavors that flow seamlessly across the tongue, underscored by a mineral quality that speaks to the granite bedrock beneath. Fine-grained tannins provide structure without weight, and the finish is clean and persistent, lingering with that same red-fruit character and a touch of spice.

Producer

Domaine Anne-Sophie Dubois is a small, quality-focused estate in Fleurie, one of the ten prestigious crus of Beaujolais. The domaine works with sustainable farming practices and focuses on low-yield viticulture to concentrate flavor and complexity in the fruit. This commitment to small-scale, thoughtful winemaking has established the domaine as one of the rising voices in the region's renewed reputation for elegant, age-worthy Gamay.

Terroir

Fleurie sits in the heart of the Beaujolais crus region, north of Lyon, distinguished by its granite-rich soils that lend mineral precision and brightness to the wines. The vineyards benefit from a continental climate moderated by altitude, which extends the growing season and allows Gamay grapes to develop complexity without overripeness. This combination of geology and climate creates wines of remarkable finesse and structure—quite different from the lighter, more fruit-forward expressions sometimes associated with Beaujolais.

Food Pairings

Try this wine with a simple preparation of roasted chicken with herbs and lemon—the wine's acidity and red fruit will enhance the poultry's delicate flavors without overwhelming them. It also pairs beautifully with a charcuterie board featuring prosciutto and aged Comté cheese. For something more composed, consider pan-seared duck breast with a light cherry gastrique; the wine's silky tannins and mineral undertones will balance the richness of the meat while echoing the fruit sauce.