Domaine Anne-Sophie Dubois Fleurie "L' Alchimiste" 2023

Winemaking

Anne-Sophie Dubois approaches winemaking with a focus on expressing the subtle elegance inherent to Fleurie's granite-rich terroir. Her philosophy emphasizes minimal intervention and respect for the Gamay varietal's natural character, allowing the vineyard's minerality and fruit expression to shine through without heavy-handed extraction or manipulation.

Tasting Notes

This elegant Fleurie opens with bright, perfumed red fruit aromas—cherry and raspberry—layered with subtle floral notes and a whisper of minerality that speaks to the appellation's character. On the palate, the wine is silky and refined, with cherry and raspberry flavors accented by a gentle spice note, all supported by fine-grained tannins and crisp acidity that give the wine lift and structure. The finish is clean and persistent, with a delicate expression of red fruit that lingers gracefully, inviting another sip.

Producer

Domaine Anne-Sophie Dubois is a small, meticulously run estate within the Fleurie appellation, where the focus remains on quality over volume. The domaine works its vineyards with care and respect for the land, allowing the distinctive character of each parcel to emerge naturally in the finished wine.

Terroir

Fleurie sits in the northern reaches of Beaujolais, where ancient granite bedrock and decomposed feldspar soils create ideal conditions for producing elegant, mineral-driven Gamay. The appellation's higher elevation and cooler microclimate favor wines with bright acidity and refined tannins, quite distinct from the broader, softer Beaujolais style found further south.

Food Pairings

The wine's silky structure and bright acidity make it ideal for pan-seared duck breast with cherry gastrique, where the wine's subtle spice and minerality echo the sauce's complexity. It also pairs beautifully with charcuterie and aged goat cheese—a classic Lyonnais pairing that lets the wine's perfumed elegance shine. For a casual weeknight, try it alongside roasted chicken with herbs and mushrooms, where the fine tannins won't overpower the dish.