Thibault Ducroux Fleurie, Beaujolais, France

Raspberry, wild strawberry, and violet open with bright perfume, followed by a fresh, finely structured palate. 2023 Thibault Ducroux Fleurie comes from old Gamay vines rooted in Fleurie's pink granite, where whole-bunch carbonic maceration and eight months in concrete preserve the clarity and energy of the fruit. It reflects Ducroux's approach to Beaujolais: organic farming, indigenous fermentation, restrained cellar work, and a direct expression of Gamay and place.

Product Details:

• Owner/ Winemaker: Thibault Ducroux
• Grapes: 100% Gamay Noir à Jus Blanc
• Farming: Organic farming standards, in conversion
• Vineyard Source: Grille-Midi and Grand Pré
• Vine Age: Approximately 60 years
• Soil: Pink granite
• Vine Training: Gobelet, with approximately 10,000 vines per hectare across the estate
• Harvest Method: Exclusively hand-harvested
• Fermentation: Whole-bunch carbonic maceration with indigenous yeasts
• Aging: 8 months on fine lees in concrete tanks
• Fining: Unfined
• Filtration: Unfiltered
• Bottling: Very lightly sulfited
• ABV: 13%

Sensory Description:

Raspberry and strawberry lead the aromatics, layered with violet, red currant, and a subtle savory-herbal tone. The palate is fresh and supple, with fine tannins giving definition to the crunchy red fruit rather than adding weight. The energetic character of the 2023 vintage comes through in the wine's lively acidity and clear fruit profile, while delicate floral and spicy notes add detail through a persistent, finely textured finish.

Winemaker's Background:

Thibault Ducroux grew up as the son of a Beaujolais winegrower and learned the foundations of vineyard and cellar work alongside his father. Formal studies in viticulture and oenology were followed by a formative encounter with the writings of Jules Chauvet, whose work prompted Ducroux to explore less interventionist approaches to wine. He subsequently learned from growers including Jean-Claude Lapalu, Michel Guignier, Isabelle and Bruno Perraud, and Valentin Morel, before working with Julien Sunier and developing his experience in organic viticulture and natural vinification. Ducroux began his own estate with 1.25 hectares in 2019 and has since expanded to 10.5 hectares across Beaujolais, Morgon, and Fleurie. His brother Dimitri oversees the commercial side of the business, while Thibault directs the vineyards and winemaking.

Serving Suggestions:

Serve slightly chilled, around 14 to 16 degrees Celsius, in a medium-sized Burgundy or universal wine glass to emphasize the perfume, red fruit, and fine tannins. Pair with charcuterie, roast chicken, pork tenderloin, grilled sausages, mushroom dishes, or herb-driven lentils. Its freshness and restrained structure also make it a natural match for picnic fare and lightly chilled service alongside an assortment of cheeses and cured meats.