The refinement of Gamay creates a full-bodied wine, built on powerful tannins and enveloped in notes of black cherries. Conceived by chef Paul Bocuse and his friend Georges Dubœuf, this wine is a wonderful companion for good bistro cuisine!
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Eye
Shiny garnet color
Nose
Evokes black fruits and cherries soaked in brandy, with a hint of blackcurrant
Palate
Dense, with powerful tannins, and remarkable length
Serve
At 15-17°C
Open
1 hour ago
Drink before
2028
Food and wine pairings
Enjoy it with roast poultry, duck breast, red meat with sauce, aged cheeses...
Guide Hachette des vins
Rated estate Award-winning wines (This producer's wines are regularly recognized by the guide)
About the estate:
Joined by Franck, Georges Duboeuf continues to lead the wine merchant and producer business he founded in 1964, which has played a major role in raising the profile of Beaujolais. The company works with numerous winemakers and cooperatives and generates 75% of its revenue internationally. Georges Duboeuf is also a pioneer in wine tourism with his “oeonoparc” (Hameau Georges Duboeuf), established in 1993 in the former Romanèche-Thorins train station.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2016 guide) Green Guide
About the estate:
A wine merchant and producer since 1964, the innovative and media-savvy Georges Dubœuf was the first to promote and bring Beaujolais to market. His son Franck has been successfully carrying on his legacy since 1983. Thanks to state-of-the-art equipment, winemaking techniques have continued to improve in recent years. Georges Dubœuf’s tireless work as an ambassador to promote his region is admirable, and the company’s worldwide reputation is well-deserved. The Beaujolais wine region owes him a great deal!
Customer rating
4.3/5
based on 3 reviews
Review and comment by Mr. EMANUELE C. Posted on 10/17/2025
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Review by Mr. YOLAND S. Published on May 15, 2025
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Review by Mr. JOFFREY J. Published on November 16, 2024
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