Pur terroir Archives

Posted on 24 January 202524 January 2025 by marionfavre

Research in the Beaujolais region: towards the viticulture of tomorrow

In the Beaujolais region, the passion for wine research is nothing new. Inspired by the engineer and businessman Victor Vermorel at the end of the 19th century, it still strives to improve both wine quality and agronomic practices. Full of challenges, the viticulture of tomorrow is being invented today thanks to the work of Beaujolais researchers. Here is an overview of the jobs and research projects underway in the vineyard.

The Beaujolais region, historically at the forefront of vine and wine research

Victor Vermorel, visionary Beaujolais researcher and entrepreneur — Victor Vermorel – Senat.fr archives

Where does this Beaujolais passion for wine research come from?

If Beaujolais viticulture research had a face, it would be that of Victor Vermorel. Born on the banks of the Saône river, the researcher contributed to the advancement of knowledge in viticulture throughout his life. A visionary, the man who advocated ‘progress through experience’ made the Beaujolais region a leading centre in wine research.

Victor Vermorel impressed late 19th-century winemakers with his many inventions. Notably, he and Pierre Viala wrote the historic book “L’Ampélographie. Traité général de viticulture”. Published in 1900, this book documents and illustrates the 5200 grape varietals found around the world and is still a reference today.

L’Ampélographie. Traité général de viticulture, Victor Vermorel and Pierre Viala, 1900 — *L’Ampélographie. Traité général de viticulture*, Victor Vermorel and Pierre Viala, 1900

Petit Gamay, excerpt from Ampélographie, VIALA-VERMOREL 1900 — Illustration of gamay grapes, *L’Ampélographie. Traité général de viticulture*, Victor *Vermorel and Pierre Viala, 1900*

Chardonnay, excerpt from Ampélographie, VIALA-VERMOREL 1900 — *Illustration of chardonnay grapes, L’Ampélographie. Traité général de viticulture, Victor Vermorel and Pierre Viala, 1900*

Between 1888 and 1897, Victor Vermorel imagined the vine and wine research centres that we have today in the Beaujolais region. He created the very first Station Viticole at 210 Boulevard Vermorel in Villefranche-sur-Saône. This location – where researchers still work today – was initially composed of laboratories, an impressive library, as well as a mini vat room… The entrepreneur also made Château de l’Eclair, in Liergues, into an experimental wine estate. At the time, these locations aroused everybody’s curiosity and researchers from around the world came to visit them.

Interconnected research centres in the Beaujolais region

As you can see, Victor Vermorel’s legacy shaped today’s research into Beaujolais viticulture. It is the many interconnected organisations that work hand in hand that make it so unique. Inter Beaujolais – the organisation responsible for developing the wine sector – includes research and experimentation among its missions. These missions are carried out by the SICAREX Beaujolais (Société d’Intérêt Collectif Agricole de Recherches et d’EXpérimentations or Agricultural Research and Experimentation Collective Interest Company) thanks to a 20-hectare experimental wine estate. The research centre works closely with the Bourgogne-Beaujolais-Jura-Savoie division of the French Wine and Vine Institute (IFV). With 18 units in France’s wine-growing regions, it has a team of 9 researchers in the Beaujolais region. These three organisations are all located at the same address, nicknamed the ‘210 en Beaujolais’ in Villefranche-sur-Saône. The SICAREX Beaujolais and IFV carry out many of their vine and wine experiments at Château de l’Eclair. The estate, once occupied by Victor Vermorel, is now called the ‘Beaujolais region’s open-air laboratory’. Although they are based in the Rhône department, the SICAREX Beaujolais and IFV teams work on local, national and international projects. Their research is not limited to regional issues. It often concerns the French vineyard as a whole.

Harvest in the experimental plots at the SICAREX Beaujolais © Studio Baalt 2021

Château de l’Eclair and its vat room, the SICAREX Beaujolais’ experimental estate © Château de l’Eclair

In the field, the Rhône Chamber of Agriculture is responsible for sharing the results of the research with the Beaujolais region’s winemakers, estates and wineries. This is achieved through training, organising technical meetings or even hosting winemaker associations (Vigneron·ne·s du Vivant en Beaujolais for example).

Returnable bottles, example of a cross-disciplinary research topic

In the Beaujolais region, research often brings together the SICAREX Beaujolais, the IFV, lnter Beaujolais and Château de l’Eclair. This is the case for example for an experiment in bottle recycling that began in 2023.

Did you know? Research carried out by the IFV shows that packaging represents 40 to 50% of the industry’s global carbon footprint. To reduce this major impact, we must either opt for lighter bottles or adopt a deposit-return scheme. In order to provide data and feedback, research is being carried out in the Beaujolais region at all levels. The SICAREX Beaujolais’ Sensory Unit is studying the image of the deposit-return scheme among stakeholders in the industry. At the same time, Inter Beaujolais has set up an observatory to monitor wine quality and bottle weight. And finally, Château de l’Eclair is selling a test batch of Beaujolais Nouveaux in returnable bottles. The first results and feedback are available in a White Paper published at the end of the year.

Bottling in the Beaujolais region – F.Ferrer 2020

Current research in the Beaujolais region: projects and innovations

Carbon footprint, adapting to global warming, resistant grape varietals, consumer expectations… the major research topics in the Beaujolais region

The most important challenge facing winegrowers this century is adapting to the new circumstances dictated by global warming. As such, the main aim of research in the Beaujolais region is to provide guidance to those involved in the industry in this context. This includes measuring carbon footprints, agronomic experimentations, exploring plant material and studying consumer tastes…

« Notre métier est de répondre aux questions que se posent les professionnels. Elles sont le reflet des attentes sociétales et des besoins du secteur ».

Bertrand Chatelet, Director of the SICAREX Beaujolais and the Beaujolais-Bourgogne-Jura-Savoie division of the IFV, © Jonas Jacquel

Measuring the carbon footprint of viticulture

Based in the Beaujolais region, the IFV’s Environmental Assessment Unit is studying the industry’s impact with the aim of finding ways of mitigating it. This unit measures the carbon footprint of wine estates and compares data relating to each stage of a wine’s life cycle. It constantly monitors and studies different practices in order to provide guidance to professionals seeking to reduce their company’s carbon footprint.

Adapting vineyard practices in response to global warming

Adapting to climate change is another area of research for the IFV Beaujolais-Savoie’s Technical Unit. Agronomic experiments are being carried out with the aim of maintaining yields and wine quality despite climate change. The purpose of this research is to provide gradual solutions and short-term measures (shade nets, foliage modifications…), while keeping an eye out for longer-term solutions (resistant grape varietals in particular).

Presentation of experimental results during the annual SICAREX-IFV ‘Open plot day’ at Château de l’Eclair © Inter Beaujolais 2022

Vinification trials using resistant grape varietals carried out by the SICAREX-IFV at Château de l’Eclair © Studio Baalt 2021

Preserving the iconic Beaujolais grape varietal

Researchers at the SICAREX Beaujolais still carry out one of its historic missions: selecting and preserving the genetic diversity of the gamay grape. They maintain an impressive collection of over 1000 different gamay grapes (from Italy, Switzerland, south-west France…). This effort to preserve plant life goes even further with the “Qanopee” project. Led by winegrowers from the Beaujolais region, Champagne and Burgundy, the project aims to pre-multiply healthy vine stocks in a 4500m² bioclimatic greenhouse. And the objective? Safeguarding the vineyards’ plant heritage.

Gamay bunch in Beaujolais — Gamay bunch – E.Ramousse

> Also read: “The viticulture of tomorrow according to Beaujolais researchers”

Creating grape varietals capable of rising to this century’s challenges

Young vines – SICAREX Beaujolais – Jonas Jacquel

Varietal creation is a central theme for the SICAREX Beaujolais according to its Director, Bertrand Chatelet. As early as the 70s, the research centre joined an unprecedented programme set up by the INRAE and became a reference in the field. Varietal selection is a lengthy process, involving the observation and comparison of the 180 grape varietals planted on a plot at Château de l’Eclair. Notably, the SICAREX Beaujolais created the gaminot, a cross between gamay and pinot noir. The teams are currently focusing their research on varieties that are resistant to both fungal diseases and drought. Some of these resistant grape varietals have already been planted in the Beaujolais region. The gamaret and the voltis – to name just a couple – could also be included in the specifications for appellations.

Identifying future consumer expectations

To generate knowledge for science and the industry as a whole, a sensory analysis unit was set up in 2023. Its team of engineers is leading research projects that extend far beyond the Beaujolais vineyard, and even the French vineyard as a whole. They put the consumers’ sensory judgment at the heart of their research, via focus groups and tastings. One of the key projects set up in 2020 focuses on the perception of wines with no added sulphites. The results of this study, conducted with a panel of consumers and professionals, will be published at the end of 2024.

Focus on GES&Vit, the first tool to measure the wine industry’s carbon footprint, created in the Beaujolais region

The Environmental Assessment Unit pulled out all the stops to respond to the pressing need to measure the carbon footprint of winegrowers and makers. It was the first to offer a tool capable of doing so as early as 2021. Given the name GES&Vit, its purpose is to support the wine industry in its low-carbon transition.

https://www.youtube.com/watch?v=4tC7EBdyi-k

Ges&Vit, the carbon footprint measuring tool made in Beaujolais – Video IFV & MarnieProduction

GES&Vit is used to assess current practices and simulate different methods of vine management. It also provides the necessary tools to take action thanks to an action plan designed to reduce the carbon footprint of wine estates. The tool is available to wine advisers and technicians, provided they have taken a training course to learn how to use it. Many professionals in France have already started using it.

While Victor Vermorel laid the foundations for wine research in the Beaujolais region, the wine industry has successfully shaped itself so that it could bear fruit. The teams at Inter Beaujolais, the SICAREX Beaujolais, the IFV and the Rhône Chamber of Agriculture work hand in hand to ensure that it continues to flourish. Firmly rooted in their time, their research is a mine of information for building the vineyards of tomorrow.

Curious to know what wine experts think? Check out the article “The viticulture of tomorrow according to Beaujolais researchers”

Posted on 10 January 202510 January 2025 by marionfavre

Beaujolais Whites, hidden gems

Did you know that in France white wines have overtaken reds in the hearts of consumers*? And that chardonnay is by far the French people’s favourite grape variety? And that’s fortunate because it’s precisely with this variety that Beaujolais estates, cellars and wineries work to produce their white wines. Overview of these gems which are highly valued by connoisseurs!

*Source: SOWINE/Dynata 2024 Barometer

Beaujolais White, what is your flavour profile?

The Beaujolais White and Beaujolais Villages appellations are true revelations for those lucky enough to try them. Even though they are all made from chardonnay grapes, these white wines all express themselves differently from one cuvée to another and reveal the qualities of the terroir.

Beaujolais and Beaujolais Villages white © Studio Baalt 2021 — Beaujolais whites are produced in Beaujolais and Beaujolais Villages AOC © Studio Baalt 2021

Beaujolais whites have a bouquet full of white flowers as well as citrus and white flesh fruit aromas. The Beaujolais Villages white appellation is known for its heroic plots: specific, very hilly, terroirs with different types of soils (granite, blue stone, limestone…). The white wines produced under this appellation provide mineral notes and a certain intensity.

In terms of the wine making process, Beaujolais white wines are usually obtained after directly pressing chardonnay bunches and a 15-day fermentation period in vats. The wine is sometimes matured in oak barrels but also in casks. Known for their excellent value for money, Beaujolais whites and Beaujolais Villages whites have been a favourite with wine lovers for several years now.

From the north to the south, the Beaujolais terroirs are ideal for Chardonnay

It’s no secret to anyone that clayey-limestone soils and chardonnay go hand in hand. The largest white wine terroirs are limestone. Luckily, the Beaujolais vineyard also has clayey-limestone soils. Mainly located in the Pierres Dorées and on the doorstep of the Mâconnais region, these areas include several chardonnay plots.

-> Click here for more information about the Beaujolais soils.

Map of the Beaujolais soils, 2018 © Sigales

Sonja Geoffray, winemaker at Château Thivin, produces two white wines including the Beaujolais white “Clos de Rochebonne” in the Pierres Dorées. Matured in barrels, this wine is complex on the palate and offers mineral notes. In this area in the south of the Beaujolais region, well-known for its brightly coloured limestone, a group of winemakers assert the typicality of their wines and, for several years now, the “Pierres Dorées” indication has earned a place on their labels.

Chardonnay in the Beaujolais vineyards, Studio Baalt 2021 — Bucket of chardonnay, wine harvest in the Beaujolais region © Studio Baalt 2021

Beaujolais white, Château Thivin, Clos de Rochebonne 2021 — Beaujolais white Pierres Dorées, Château Thivin Clos de Rochebonne © Studio Baalt 2021

“By focusing on chardonnay, we are breathing new life into the magnificent region that is the Pierres Dorées.”

Sonja Geoffray, Château Thivin

Beaujolais whites are not just produced on clayey-limestone soils. The estates, cellars and wineries with chardonnay plots in Beaujolais Villages are experimenting with various soils (including granite and blue stone). The results in the glass are surprising and bear witness to the fact that the organoleptic properties of chardonnay vary from one plot to another. The richness of the soils in the Beaujolais region ensures the richness and variety of its white wines.

The estates, cellars and wineries located in the north of the vineyard are also seeking recognition for the quality of their white wines. They are more precise on their labels in order to assert their singularity. We can now see the names of communes such as “Beaujolais Leynes white” or “Beaujolais Lantignié white” on labels.

Sébastien Besson from Domaine du Penlois in Lancié is a member of a group of winemakers determined to gain recognition for the white wines produced on the Chatelard hill. A fourth-generation winemaker on the estate, his wines have received three awards in the Best Chardonnay in the World competition.

When and with what should you drink Beaujolais white wines?

Beaujolais white wines are ideally drunk young. They generally reach their potential within 5 years of production. Some great cuvées however have good ageing potential. These bottles can be opened at any time and are best enjoyed between 10 and 12°C. While white wine is often served with the apéritif, Beaujolais whites can go perfectly well with a main course.

Some examples? Cauliflower curry, spice-crusted salmon or even Mac’n Cheese pair wonderfully with Beaujolais white wines.

Beaujolais Villages white and Mac’n cheese, Emma Vernay 2024 — Mac’n’ Cheese and Beaujolais Villages white Axiome, Domaine Les Capréoles, © Emma Vernay 2024

Sonja Geoffray likes to pair her Beaujolais white with a simple quiche, or even fish, either grilled or with a sauce. Sébastien Besson recommends pairing his white wines with white meat, goat’s cheese or seafood. In his opinion, his cuvée “La Criée”, characterised by its freshness, calls out for a platter of oysters and good company.

Glass of Beaujolais white © Studio Baalt 2021

Sébastien Besson, winemaker in Lancié, Beaujolais

“Working with chardonnay is thrilling, especially with a beautiful terroir such as ours. Our whites pair wonderfully with a platter of oysters or at a mâchon – an authentic Lyon breakfast – in good company”

Sébastien Besson, Domaine du Penlois

Beaujolais whites, like Beaujolais rosés, are of the highest quality and deserve to be (re)discovered. With a grape varietal acclaimed the world over (that can pride itself on having a ‘Chardonnay-day’), varied terroirs and winemakers determined to get the best out of them, Beaujolais whites have a bright future ahead of them!

Key figures for Beaujolais whites in 2023:

In volume, 4% of the wines produced
574 hectares of vines harvested
Around 450 producers
2.3 million bottles from the Beaujolais appellation and 930,000 from Beaujolais Villages

Posted on 19 September 202419 September 2024 by laulanier@beaujolais.com

Interview with Laurent Derhé, sommelier

BEAUJOLAIS WINES ARE AN OFFICIAL PARTNER OF THE ASI BEST SOMMELIER OF THE WORLD CONTEST, PARIS 2023. IN PREPARATION FOR THIS PRESTIGIOUS EVENT, WE MET LAURENT DERHÉ, BEST ARTISAN SOMMELIER OF FRANCE 2007 AND PRESIDENT OF THE ASSOCIATION OF SOMMELIERS OF LYON AND RHÔNE-ALPES. HE GAVE US HIS OPINION ON THE EXCEPTIONAL BEAUJOLAIS WINES.

Interview conducted during the tasting of exceptional Beaujolais wines at the Paul Bocuse Institute & the restaurant Saisons* – Ecully, October 2022, in preparation for the Best Sommelier of the World Contest, 2023. The video of the interview with Laurent Derhé, sommelier, is available at the end of the interview.

WHAT CAN YOU TELL US ABOUT TODAY’S TASTING IN PREPARATION FOR THE BEST SOMMELIER OF THE WORLD CONTEST?

“Today the objective was to select wines that are typical of our magnificent Beaujolais vineyard, Gamays and Chardonnays. The idea is to present them to the sommeliers of the world [during the week-long competition*]. We have to have the most representative and high-quality selection possible, which will allow us to show that this vineyard is a great vineyard.”

*The short-listed wines will be presented to sommeliers from around the world, at the Best Sommelier of the World Contest 2023.

LAURENT DERHÉ, YOUR REACTIONS AFTER THIS TASTING?

“The first thing that struck us was the quality of the wines as a whole! Of course, we’re aware of the current increase in quality of Beaujolais wines, which didn’t make the task of selecting wines any easier. But we were able to pick some fairly modern cuvées with a certain concentrated style. Some were chosen for their freshness, another of Gamay’s fortes. Or even some fine, typical Chardonnays, for their youthful character. It was a great day’s tasting!”

ANY FAVOURITES AMONG THESE EXCEPTIONAL BEAUJOLAIS?

“I remember a very, very fine Chénas from Domaine Anita for example. A young wine, from 2020, that tasted very good. I also liked the Lardet family’s wines, and some cuvées that have aged a little.

Some Beaujolais wines age very well, thanks to their balance between acidity and maturity. We saw that once again this morning. Great vintages like 2015, for the classic Château des Jacques in Moulin-à-Vent for example, once again showed us that Beaujolais crus age very well.”

THE BEAUJOLAIS REGION IS VERY DIVERSE IN TERMS OF TERROIRS, LIEUX-DITS, MICROCLIMATES, WINEMAKERS… DID THAT COME THROUGH DURING THE TASTING?

“Today, we saw everything that the Beaujolais region has to offer, with its diverse terroirs, granitic in the north and sandy in the south. Nevertheless, we did see something that all these wines have in common. It’s this upsurge in quality that is taking hold of all the vineyard and its new generation.

It’s nothing new, this has been going on for 10, 15, even 20 years. But for ten years or so, we’ve seen a generalised momentum, where some wine-making processes are a little more modern. Some of the wines are a bit more concentrated, while others have a woodier flavour… And yet, from under it all, these terroirs re-emerge clearly, softly or more intensely depending on their specific characteristics. All the wealth and diversity the Beaujolais region has to offer did indeed come through this morning.”

WHAT ROLE DO BEAUJOLAIS WINES PLAY IN THE RESTAURANT BUSINESS? WHAT DO THEY BRING TO THE TABLE?

“What’s so fascinating about Beaujolais wines, it’s that they can adapt to meals.

Some vintners make wines that are soft and smooth. This is the case for the Beaujolais and Beaujolais Villages we tasted this morning for example, or even some of the crus. They can go with lunchtime meals, or summertime meals, served fresh and crisp. Others offer gastronomic wines that are more structured, with an interesting strength and complexity.

They allow us sommeliers to make highly sophisticated food and wine pairings. The freshness and perfect balance of Gamay grapes make them an extremely modern varietal, producing wines that are very well suited to a meal.

They are restaurant, gastronomic and sommelier wines. And it’s our job to showcase them. In the Beaujolais region, there are many winemakers and just as many different identities, and we love telling their stories!”

EARLIER YOU MENTIONED BEAUJOLAIS WHITE WINES; WHAT SETS THEM APART?

“In the Beaujolais region, we are fortunate to have white wines. Chardonnay, a grape varietal found all over Burgundy […], in the Mâconnnais district or the Côte Chalonnaise, offers something different in the Beaujolais region. Freshness. Not the freshness of Chablis on these chalky terroirs, but a well-placed freshness that remains on the finish.

Chardonnay with its classic flavours of green apple, citrus fruits, notes of hawthorn or white flowers: that’s what we look for in a Beaujolais! The crisp, fresh, well-balanced and refreshing quality we particularly appreciate at the beginning of a meal.

Some winemakers produce cuvées with a slightly longer ageing process, which, when it’s done well and skilfully, results in more opulent wines.

No matter how they’re produced, we love Chardonnays from the Beaujolais vineyard. We like them for their balance, elegance or freshness.”

WHAT IS THE BEST SOMMELIER OF THE WORLD CONTEST?

“It’s an opportunity to bring together the world of sommellerie and to elect the Best Sommelier of the World through a series of tests. Around sixty countries take part. There are quarter-finals, semi-finals, and the final takes place in front of an audience, there’s incredible pressure… a true sporting competition. It’s going to be magnificent!

It’s also the opportunity to showcase our profession to the general public and the media. We are able to show that it is a wonderful profession based on knowledge, culture and tastings, where we share the meaning of life.

And it’s also the opportunity to meet people! The sommeliers come from all over the world: Asia, South Africa, the Americas, Australia and Europe, of course. We can share and chat during this week-long event, all the while showcasing French gastronomy.

And Beaujolais is part of that, and we are proud to see it at this momentous event. During one week, Paris will be at the heart of the global winemaking system, of catering and sommellerie. It’s a great opportunity for us, for our vineyards, and for Beaujolais wines in particular.”

LAURENT DERHÉ, AS A SOMMELIER AND MEMBER OF THE FRENCH TEAM, HOW ARE YOU HELPING THE FRENCH CANDIDATE, PASCALINE LEPELTIER?

“The sommeliers of Lyon are proud to support the French candidate in this competition. As the president of the Sommeliers of Lyon, I am extremely proud that she is representing us!

She embodies the international aspect of sommellerie. A Frenchwoman passionate about the Loire Valley, she has a wealth of experience in France and now also in New York. She also represents everything that modern sommellerie can express. She’s a woman, of course, but that’s not all… She is above all a great sommelier who will be representing us!

All the sommeliers of France are behind her, so we hope she will go all the way, and we believe she will!”

Interview with Laurent Derhé, sommelier

FOR MORE INFORMATION ABOUT THE WINES CHOSEN TO BE PRESENTED AT THE BEST SOMMELIER OF THE WORLD CONTEST IN PARIS IN 2023, CLICK HERE!

Posted on 19 September 202419 September 2024 by laulanier@beaujolais.com

Interview with Gaëtan Bouvier, sommelier

Beaujolais wines are an official Partner of the ASI Best Sommelier of the World Contest, Paris 2023. In preparation for this momentous event, we spoke to Gaëtan Bouvier, best french sommelier 2016 and best artisan sommelier of France 2022. He talked to us about the exceptional Beaujolais wines.

Interview conducted during the tasting of exceptional Beaujolais wines at the Paul Bocuse Institute & the restaurant Saisons* – Ecully, October 2022, in preparation for the Best Sommelier of the World Contest, 2023. The video is available at the end of the interview.

What was the purpose of today’s tasting?

“The purpose was to select the cuvées that will represent the Beaujolais region at the Best Sommelier of the World Contest. I teamed up with Philippe Faure-Brac and Laurent Derhé to taste the various crus as well as Beaujolais and Beaujolais Villages, both whites and reds. And we highlighted what we considered to be the quintessence of the cuvées on offer. This special moment enabled us to make some wonderful discoveries that we can’t wait to share with the world of sommellerie next February!”

*The short-listed wines will be presented to sommeliers from around the world at the Best Sommelier of the World Contest 2023.

What stood out for you, Gaëtan Bouvier, sommelier ?

“As a sommelier working in the Lyon region, the potential of Beaujolais wines is not news to me! And it was in fact confirmed once again during the blind tasting this morning. Some crus I particularly like also showed me the collective quality of the work carried out by winemakers, for the various cuvées. It is very interesting to see that some plots, whose wine I tasted a year ago, are now fully revealing how they developed.”

What did you think of the white wines ? What is a Beaujolais chardonnay like ?

“I found the white wines to be brilliant, luminous. The ones we selected are slightly tangy, they are fresh, honest and straightforward. That’s how we like them. They often have lemony tones, but also a certain weightiness.

What really makes the difference are the geological conditions. Between granitic terroirs and clayey-limestone terroirs, the soil leaves its mark on the mouthfeel and the liveliness of the wine. Truly like a sponge, the Chardonnay varietal soaks up the characteristics of these two major geological families of the Beaujolais region. And when all is said and done, this translates beautifully in the glass!”

You mentioned the various terroirs that are characteristic of the Beaujolais region; was this diversity felt during the tasting ?

“The geological diversity of the Beaujolais region was clearly revealed in each glass. We often oversimplify the Beaujolais vineyard by talking about granite. But there are so many lieux-dits, micro-terroirs and soil textures that it completely changes the intrinsic quality of the wines. The elevation and exposure of the crus from hilly vineyards came through during the tasting. I’m thinking about “l’Héronde” for example, a very nice lieux-dit of the Côte-de-Brouilly cru. It stood out for many winegrowers this morning, which is proof that terroirs determine the quality of the wines.”

Gaëtan Bouvier, any favourites ?

“Yes, many! I loved the Domaine des Marrans in Fleurie and the Saint-Amour from Château des Bachelards. The Moulin-à-Vent from Richard Rottiers won me over with Les Thorins, a magnificent Romanèche terroir. I also found the Château des Jacques, a classic. It’s like listening to Mozart: it’s always beautiful and well done! Finally, the Domaine des Nugues, also in Fleurie, blew me away during the tasting with its incredibly powerful concentration.”

You tasted wines that have aged a little, more than the years for some. What did you think of them?

“We need to get away from this idea that Beaujolais wines should only be drunk when they are young. Of course, at first glance, Gamay has, for some cuvées, the ability to express very aromatic notes. It has a crisp and seductive fruitiness when it’s young.

But winegrowers also look for a depth of terroir. When Gamay grapes balance out and mellow with time, they develop incredible smoky notes, particularly on granite. For me these are great, great wines, capable of rivalling the greatest crus in the world. So, we can move away from traditional gastronomic dishes and go for seafood stews or very elaborate gourmet meals.

Beaujolais is also a great gastronomic wine!”

What role do Beaujolais wines play on a wine list ?

“First of all, they appeal to people between the ages of 25 and 40, which is a good thing for the future. In fact, younger customers appreciate the fairly delicate tannins of a Gamay, its fruitiness, its generosity. It’s true that Gamay wines offer an immediacy that even great Beaujolais wines are able to provide.

Plus, nowadays, there is more and more diversity in the Beaujolais region. In terms of vinification, for example, many philosophies coexist. There are very structured wines and then there are those made by the disciples of Jules Chauvet, for example, which are a little more unconventional. And this diversity is also apparent in terms of terroirs. There are ten crus and just as many incredible nuances. And within these crus, we can also identify lieux-dits and plots with specific profiles.

It’s such a large selection and it needs to be represented on a wine list. I think that this wine region has once again become a great classic. This is why the ten Beaujolais crus are a minimum requirement on any wine list today. And no matter where you are in the world!”

What is the best sommelier of the world contest?

“It’s a competition of excellence that showcases our profession to the world. It puts candidates in the spotlight. I hope that this year, the winner will be the French candidate, Pascaline Lepeltier, who we support.

This competition is a fantastic opportunity for the sommelier profession and for all those involved in the industry. The winemakers we work with are not just suppliers. They are the driving force behind our restaurants, our wineries and our wine lists.”

As the coach, so to speak, of the french candidate, how are you helping her to prepare for the competition?

“I wouldn’t go as far as to say I’m a coach! But I’m sharing knowledge and doing everything I can to help Pascaline, that’s for sure! She can count on the team at the Union de la Sommellerie Française to give her all the support she needs.

We invited her here to the Paul Bocuse Institute. Here, she can work in a peaceful environment, where she can talk and share with others. We have brought together all the people we know who can help her, whether they are chefs, sommeliers or maîtres d’hôtel. There’s a whole team to welcome her and make sure she leaves with a little something extra. Whether it’s for her or for the competition.”

For more information about the wines chosen to be presented at the best sommelier of the world contest in Paris in 2023, click here!

Posted on 25 July 202425 July 2024 by marionfavre

Futures Beaujolais Premiers Crus ?

Premier cru: a move upmarket supported by the winegrowers.

Pissevieille, Côte du Py, La Madone, Champ de Cour… Have you ever noticed these names on bottles of Beaujolais crus? Whether you are familiar or not with the notion of ‘vins de lieux’, or ‘site-specific wines’, we are going to explain what it means, at a time where several crus are hoping to see the emergence of Beaujolais Premiers Crus.

Are some Beaujolais wines on their way to gaining recognition as Premiers Crus? This is in any case the path some of the vineyards’ ten crus have taken. Lieux-dits – literally “said-names” – are geographical areas recognised in the land register and have been recorded on maps for more than two centuries. Now, winegrowers are seeking recognition for these special terroirs. Will they go as far as to be classified as Premiers Crus? Let’s take a look at this lengthy undertaking, the progress of which varies from one cru to another.

Beaujolais : a vineyard made of crus and lieux-dits

Does “lieu-dit” and “premier cru” mean anything to you ?

Firstly, what are lieux-dits and what does Premier Cru mean? When it comes to wine, lieux-dits are specific registered terroirs within the appellation. There are almost 600 in the Beaujolais cru area alone and each one produces its own distinctive cuvées. An increasing number of winegrowers mention them on their labels. A Premier Cru is a step above crus in the hierarchy of wines and is recognised as an exceptional terroir with regulated practices.

A mosaic of soils in the beaujolais region

While the variety of soils found across the Beaujolais vineyard has not escaped the notice of winegrowers past and present, a veritable mosaic of soils was brought to light in 2018. An unprecedented study – which took 9 years to complete – revealed more than 300 types of soil from the 15 main types of rock. So it’s hardly surprising that Beaujolais wines are so different, not just from one AOC to another, but also from one lieu-dit to another.

Age-old lieux-dits

The lieux-dits found in the 12 appellations are part of the Beaujolais region’s winegrowing history. ‘Carriers of history’ still tell stories about these places named after a historical event, a family or even a natural feature of the landscape. Some lieux-dits are even mentioned on old maps, labels or harvest declarations… The 1869 Budker map for example identified no fewer than 200 lieux-dits! In other words, the plot-by-plot approach used in the Beaujolais region is nothing new.

Carte Budker -1869 — Lieux-dits of the “Beaujolais hillside” identified on the 1869 Budker map, Bibliothèque Nationale de France

Why does the Beaujolais vineyard want its own premiers crus ?

The plot-by-plot approach, an integral part of the Beaujolais region’s identity

Whether they are introducing their ‘lieux-dits cuvées’ or naming their bottles after them, an increasing number of Beaujolais winegrowers, like their ancestors, are using a plot-by-plot approach. Aware of the variability of the soils they work on and determined to offer unique ranges of wines, they create cuvées and even micro-cuvées to reveal the potential of each lieu-dit. Some people call these wines ‘vins de lieux’.

Premier cru : a move upmarket driven by winegrowers

It is the winegrowers of each appellation themselves who are behind this project to recognise some wines as Premiers Crus. Their motivation? The desire to see the remarkable lieux-dits of the Beaujolais region fully appreciated and their specific characteristics fully acknowledged. As the presence of Premiers Crus is a guarantee of quality for the entire vineyard, it is the Beaujolais region as a whole that will gain recognition for its move upmarket.

A bird’s-eye view of Beaujolais plots. — A bird’s-eye view of Beaujolais plots © Beaujolais Wines / Etienne Ramousse

Is Beaujolais on a path towards premier cru recognition ?

How do you choose the lieux-dits that could be put forward for premier-cru recognition ?

Winegrowers selected the lieux-dits that are likely to become Premiers Crus using a method approved by the National Institute of Origin and Quality (INAO). To justify these potential upgrades, the institute requires the following criteria to be taken into account:

claims : do the winegrowers already mention the lieu-dit on their bottles and do they make it known during harvest time?

past reputation : are there references to the lieu-dit in the archives (maps, books…)?

current reputation: are they mentioned in guides, magazines competitions?

tastings: does the lieu-dit have specific characteristics compared to the generic appellation? Which ones?

value: does mentioning the lieu-dit add value to the bottle? Does it highlight the particular attention the winegrower paid to the cuvée? In other words, is a “lieu-dit” cuvée economically valued?

These criteria are used to rank the lieux-dits and ultimately select those with the highest scores and put them forward for the recognition.

Premier cru means regulated practices

So, what does recognition as a Premier Cru mean? Moving upmarket involves adopting more restrictive practices than those used for the rest of the appellation. Some examples? Among other things, Premiers Crus require lower yields during harvest time and longer ageing periods for the wines.

In order to standardise procedures, a set of basic Premier Cru specifications have been established. They are based on the practices described by winegrowers from each appellation. The crus put forward for a potential upgrade are welcome to go further.

Les 12 appellations du Beaujolais. ©Vins du Beaujolais — The 12 Beaujolais appellations.

Fleurie, Brouilly and Moulin-à-Vent, premier cru applicants

How are the ten crus doing ?

The ten crus have always showcased their terroirs, but it is only since 2019 that they have embarked on this joint mission to gain recognition for their lieux-dits, in order to more precisely define each terroir.

This undertaking may eventually lead to some of them gaining recognition as Premiers Crus. This will soon be the case for Fleurie, Brouilly, Moulin-à-Vent, Côte de Brouilly and Juliénas. For the remaining five, data collection continues.

The lieux-dits put forward for premier cru recognition

It was the Fleurie winegrowers who first applied for Premier Cru recognition. They were followed a few months later by those from Brouilly and Moulin-à-Vent. They adopted the INAO procedure in order to draw up a list of lieux-dits to be showcased. The applicants for the Premier Cru title selected at the General Assembly are:

7 lieux-dits in the Fleurie cru: Grille Midi, La Chapelle des Bois, La Madone, La Roilette, Les Garants, Les Moriers, Poncié

16 in the Brouilly cru: Briante, Combiaty, Combiliaty, Garanches, La Chaize, La Martingale, La Perrière, La Terrière, Les Maisons neuves, Marquisat, Pierreux, Pissevieille, Reverdon, Saburin, Saint Pierre, Voujon

14 in the Moulin-à-Vent cru: Au Michelon, Aux Caves, Carquelin, Champ de Cour, Chassignol, La Roche, La Rochelle, La Tour du Bief, Moulin-à-Vent, Les Perrelles, Les Rouchaux, Les Thorins, Les Verillats and Rochegrès.

And now ?

While the bulk of the work has already been done by the winegrowers, the Fleurie, Brouilly and Moulin-à-Vent crus are only at the beginning of the process. The application submitted by Fleurie is being assessed by the INAO, while those of Brouilly and Moulin-à-Vent are being finalised.

The body in charge of the original appellations begins its assessment once the applications have officially been submitted. This can take more than ten years and the INAO can make many adjustments. So, we have to be patient, it may take some time before we see the first Beaujolais Premiers Crus!

Le Clos, lieu-dit in the Chénas cru, © Beaujolais Wines / Jonas Jacquel

The steps towards recognition as a premier cru

2009 – 2018: unprecedented study to characterise the Beaujolais terroirs carried out by the Sigales pedological study agency

2017: launch of a joint project by the 10 crus to move upmarket

April 2019: creation of a work method to determine the lieux-dits to be put forward for Premier Cru recognition

2019 – 2024: survey of practices, creation of files for the lieux-dits, monthly tastings organised by each cru

28 March 2023: vote during the Fleurie cru General Assembly for the 7 lieux-dits to be put forward

16 October 2023: vote during the Brouilly cru General Assembly for the 16 lieux-dits to be put forward

22 November 2023: Fleurie officially submitted its application to the INAO

19 December 2023: vote during the Moulin-à-Vent cru General Assembly for the 14 lieux-dits to be put forward

In 2024: official submissions for the Brouilly and Moulin-à-Vent crus

By 2035: official recognition of the lieux-dits classified as “Premiers Crus”

Now the lieux-dits of the Beaujolais region and their potential to become Premiers Crus hold no secrets from you.

With this project to move upmarket, the ten crus both acknowledge that there is a treasure trove under the Beaujolais vineyard and share a common goal: to more precisely define each terroir.

This reappropriation by winegrowers of their lieux-dits is already changing the face of the Beaujolais vineyard.

Posted on 24 January 202424 January 2024 by cgil@beaujolais.com

A Moulin-à-Vent cuvée awarded World’s Best Gamay 2024

Last Saturday, January 13th, the 14th International Gamay Competition was held at the Cité Internationale in Lyon. 811 cuvées from 4 different countries – France, Switzerland, Italy, Brazil – competed for the much-desired title. And after Brouilly in 2022, and Côte de Brouilly last year, a Moulin-à-Vent cuvée won the trophy.

Learn more about the 12 Beaujolais AOCs.

A record number of tasters

This event is not to be missed for some wine professionals and educated amateurs. 181 of them attended the event to taste the numerous cuvées registered for this competition. Gold and silver medals were attributed after a first tasting.

At the end of the first selection, a special jury of experts – a sommellerie teacher, an oenologist, a restaurateur, a wine merchant and a sommelier – blind tasted again the gold medal cuvées in order to find the best. It’s finally Moulin-à-Vent Old Vines 2023 from Domaine de Colonat which was elected World’s Best Gamay 2024.

267 gamay cuvées awarded by a medal

267 medals, among which 164 in gold and 103 in silver, were granted to the best Gamay cuvées of this competition. The jury also awarded a special mention to the best wine from Switzerland: Coteau de Peissy AOC, Le Baron Rouge Old Vines 1^er cru 2022 from Domaine des Charmes, 100% Gamay.

Find the complete award list on the competition official website.

International Gamay Competition – © VBerlanda

Moulin-à-Vent Old Vines 2023 – Domaine de Colonat

Moulin-à-Vent awarded World’s Best Gamay

The “World’s Best Gamay 2024” trophy has been awarded to Moulin-à-Vent Old Vines 2023 from Domaine de Colonat.

Winegrowers for 9 generations, the Collonge family cultivates 3 hectares of vines and produces cuvées of Morgon, Moulin-à-Vent, Chiroubles, Brouilly, Régnié and white Beaujolais AOCs. After studying viticulture and oenology, Thomas trained in France and abroad before joining the family wine estate for 10 years of passing on knowledge from its parents. Since 2018, Julie and Thomas have been continuying to develop the wine estate. The knowledge of their best terroirs allows them to offer 5 cuvées from specific plots from Moulin-à-Vent and Morgon AOCs.

“Nous avons identifié au Domaine de Colonat trois éléments qui nous semblent essentiels pour produire des grands vins : nos vieilles vignes, le choix de la date de récolte et le tri des raisins à la récolte.” confie Thomas Collonge.

The grapes of this cuvée come from 3 different plots of Moulin-à-Vent AOC: les Greneriers, Bois Pontdevaux and Maison Neuve. The clay-granitic terroirs offer limited but regular water availability to the 61 to 93 year-old vines. The wine ages in concrete vats in order to preserve fruit and freshness.

Moulin-à-Vent AOC celebrates its centenary in 2024: get more news here.

Posted on 29 November 202329 November 2023 by laulanier@beaujolais.com

Exceptional Beaujolais wines: the selection for the ASI Best Sommelier of the World contest 2023

Concours Meilleur Sommelier 2023 Sélection des vins du Beaujolais

As partner of the Best Sommelier of the World contest, the Beaujolais vineyard will have the chance to present its exceptional cuvées. In Paris in February 2023, all international sommeliers will be able to taste these cuvées selected by a prestigious jury.

But how are these wines chosen? Let’s watch the video of this demanding tasting.

A jury of excellence to select 41 exceptional Beaujolais wines.

On the occasion of the partnership between Beaujolais wines and the Best Sommelier of the World contest 2023, three great French sommeliers were able to assess the finest cuvées of the vineyard. Among these exceptional wines, 41 will be presented to the best sommeliers on the planet during the competition week.

To find out more about the ASI Best Sommelier of the World contest 2023, read the dedicated blog article.

In order to make this qualitative selection, three renowned sommeliers took part in the tasting exercise. Philippe Faure-Brac, Best Sommelier of the World 1992 and president of the Union of French Sommellery, Laurent Derhé, Best Artisan Sommelier of France 2007 and Gaëtan Bouvier, Best French Sommelier 2016 and Best Artisan Sommelier of France 2022.

“Today, the aim was to select typical wines from our wonderful Beaujolais vineyard, among gamays and chardonnays, in order to present them to the best sommeliers of the world and […] prove that this vineyard is a great vineyard.”
Laurent Derhé, Best Artisan Sommelier of France 2007

Video : the sommeliers express themselves on the selection of Beaujolais wines

This tasting took place in October 2022 at the Paul Bocuse Institute, in Ecully, Rhône, France. The Paul Bocuse Institute also hosts the restaurant Saisons* awarded by 1 Michelin star. The jurors first selected 40 bottles that will have the honor of being tasted by the elite of world sommelier. Then, they confessed their impressions in front of our cameras.

https://www.youtube.com/watch?v=txl_0m-2r50

The sommeliers Philippe Faure-Brac, Laurent Derhé and Gaëtan Bouvier. They speak about their Beaujolais tastings for the Best Sommelier of the World contest 2023.

It was therefore a wonderful day of tasting and sommellerie held around Beaujolais wines. Another proof that those exceptional wines have their place on gastronomic tables around the world.

Beaujolais Wines, partner of the ASI Competition for the Best Sommelier of the World Paris 2023. Click here to learn more !

Posted on 30 August 202330 August 2023 by cgil@beaujolais.com

2020 vintage in Beaujolais : the vintage of the decade

The Beaujolais region has had many outstanding vintages in recent years, and 2020 was no exception. The success of this vintage is attributed to the exceptional conditions that have been offered to winemakers, allowing them to produce their signature wines.

Let’s dive into the factors that contributed to making 2020 the vintage of the decade for Beaujolais.

2020 : excellent weather conditions

The distinctive results of 2020 can be attributed to a range of factors, including the exceptional weather conditions that prevailed throughout the seasons. The year was characterized by dry and hot weather early on, which ensured optimal grape ripening and excellent vine health. Although there were occasional rains and temperature drops, these were timely and prevented overripe berries as well as significant yield reductions. Many Beaujolais producers agree that these very favorable conditions have produced great wines,

Gamay grape in summer – Beaujolais Wines / Etienne Ramousse

“Power, balance, freshness, fruitiness, roundness, and complexity… everything is there!”
Philippe Viet, winemaker in Régnié-Durette

2020 : ripeness, freshness and balance

Ripeness, freshness, and balance are the hallmarks of the 2020 vintage.

The warm temperatures allowed for beautiful ripening of the grapes and stems, providing winemakers with the opportunity to choose their preferred style, whether it be power or elegance.

Production methods were rethought which resulted in the discovery of wines with unique styles, offering new possibilities for gastronomic pairings. Cover crops, mulching, long macerations, low-temperature vinification, or extended aging were some of the techniques employed by winemakers to achieve their desired styles.

Although the alcohol concentration in this vintage is significant, it is beautifully balanced by the wines’ refreshing acidity. This harmony of sugars and acids results in a genuine balance that characterizes the wines of 2020.

2020 vintage : an expression of the Terroir

2020 wines express the terroir in a variety of profiles, depending on the specificities of their land. To learn more about the richness of Beaujolais soils, refer to the page The Beaujolais Vineyard, a Mosaic of Soils.

They gained power in some cases, taking on notes of black fruits, spices, and aromatic herbs from the south. In other cases, they are more delicate, revealing fresher, more lively aromas, and delicate tannins.

The aromatic profiles of the wines vary from one appellation to another, sometimes even from one plot to another, due to the extremely rich geology of the vineyard.

Rocks in Beaujolais – Floriane Tanneur / Beaujolais Wines

With their distinct characteristics and nuances, the 2020 wines exhibit a remarkable aging potential, ensuring they will endure the test of time.

The 2020 vintage is so particular that it got a dedicated booklet. Should you be curious to learn more, please refer to the detailed 2020 vintage report linked below.

in french

in english

Feel free to order the paper version of the 2020 vintage report on our online store.

Posted on 14 December 202222 December 2022 by laulanier@beaujolais.com

Best Sommelier of the World: contest in Paris in 2023

In February 2023, France will host the prestigious Best Sommelier of the World contest in Paris. Seventy candidates from around the world will compete in the major wine event! As an official partner of the ASI Best Sommelier of the World contest Paris 2023, Beaujolais Wines are proud to introduce you to this legendary contest!

A longstanding contest for sommeliers from the world over

Every three years since 1969, the ASI (Association de Sommellerie Internationale) has been in charge of organising the contest. For that matter, this worldwide contest is the most prestigious in the realm of sommellerie. So it is no coincidence that the World’s Best Sommelier title is coveted by all highly-regarded sommeliers!

Back in 1989, France hosted the contest for the first and only time. Now, thirty-four years later, the UDSF (Union de la Sommellerie Française) has the privilege of hosting the event in France again. That’s why, in 2023, the organisers intend to give it their all to make the major contest truly unforgettable.

Winners since the initial contest

1969: Armand Melkonian (French)
1971: Piero Sattanino (Italian)
1978: Guiseppe Vaccarini (Italian)
1983: Jean-Luc Pouteau (French)
1986: Jean-Claude Jambon (French)
1989: Serge Dubs (French)
1992: Philippe Faure-Brac (French)
1995: Shinya Tasaki (Japanese)
1998: Markus Del Monego (German)
2000: Olivier Poussier (French)
2004: Enrico Bernardo (Italian)
2007: Andreas Larsson (Swedish)
2010: Gérard Basset (French on behalf of Great Britain)
2013: Paolo Basso (Swiss)
2016: Jon Arvid Rosengren (Swedish)
2019: Marc Almert (German)

And this year, Pascaline Lepeltier, with Benjamin Roffet as her substitute, has qualified to represent France. As the Best Sommelier of France 2018, she currently works as a sommelier at Chambers restaurant in Manhattan (New York). At the same time, she not only visits the vineyards as often as possible, but is also an author: her first work, Mille Vignes (A Thousand Vines), was published in 2022.

The Best Sommelier of the World contest: how it works

The contest will take place at the Hotel Pullman Montparnasse in Paris from 7 to 12 February 2023. However, the grand finale will be held at the Défense Arena. It is expected to be quite a show for the 3500 people in attendance.

The week-long contestschedule is made up of three competitions, including theoretical questionnaires and blind tasting tests. The quarter-final, on Wednesday and Thursday, 8-9 February, then the semi-final on Friday, 10 February and lastly, the final on Sunday, 12 February. Attending the final is open to wine professionals as well as connoisseurs and the simply curious.

Between the competitions, sommeliers and journalists will take part in several master classes on topics organised by partner vineyards. The Beaujolais vineyards will present, among other topics, its multiple terroirs and the impact of the latter on wine profiles.

This is an opportunity to “showcase France, make Paris shine and promote our restaurant industry, sommellerie, vineyards and winegrowers.”
Philippe Faure-Brac, Best Sommelier of the World 1992

“The event will have a triple impact”, as UDSF President Philippe Faure-Brac explained: “showcase France, make Paris shine and promote our restaurant industry, sommellerie, vineyards and winegrowers, in real life, of course, but also online.”

What a great aim for the 2023 French event, which will undoubtedly leave a lasting impression on the international history of wine!

Beaujolais Wines, an official partner of the ASI Best Sommelier of the World Paris 2023 contest: click here to find out more!

Posted on 30 September 20208 October 2020 by thibaultb

Chateau life in the Beaujolais region

Do you sometimes find it difficult to choose a wine? If you don’t have a friendly local wine merchant or winemaker to hand, the best solution is to look for the château on the label! The wine inside is sure to be fit for a king!

When it comes to Beaujolais wines, trust in conventional wisdom. There are more than 300 chateaus and country homes in the Beaujolais winegrowing area, many of which have vineyards.

Prestigious wines

What if we took you to Versailles to convince you? Versailles in Beaujolais, otherwise known as Château de la Chaize, in Odenas is a wonderful example of 17th century architecture. The estate covering nearly 330 hectares is landscaped with French formal gardens designed by the King’s famous gardener André Le Nôtre . Château de la Chaize has 140 hectares of vines, and is hence both an architectural and winegrowing wealth with the production of lovely Brouilly, Côte de Brouilly and Fleurie vintages. The wines are matured in the longest vat room in the Beaujolais region: a 108-metre-long building classified as a historical monument.

Other impressively sized cellars can be found in the chateau de Juliénas, former stronghold of the Lords of Beaujeu. They are in the basement under the courtyard and cover a surface area of over 200 metres, the equivalent of two football pitches! Juliénas has been produced there for five generations.

In Villié-Morgon, Château de Bellevue overlooks the village. The 19th century mansion was once inhabited by one of the Lumière Brothers’ children as well as by Princess Lieven, née Chateaubriand. With a vineyard that stretches out over 15 hectares in the Morgon appellation, the wine estate is considered one of the gems of the Beaujolais region.

Château des Bachelards, Château Thivin, Château des Moriers, Château Saint-Vincent or Château de Fleurie and Domaine de Briante, to name but a few, are also part of the long list of the winegrowing region’s heritage treasures. There’s no doubt about it, the area is full of Châteaux and to discover them all, you just need to come for a visit!

When the wine tells a story

If you want to follow the trail of the Lords of Beaujeu, visit the château de Montmelas in Montmelas-Saint-Sorlin, a former garrison that belonged to the Lords of Beaujeu in the Middle Ages. The château looks down on the surrounding area from the top of its hill.

In the 19th century, the architect Viollet-le-Duc gave it a new look by adding crenelated towers. Ever since it has been nicknamed “Sleeping Beauty’s castle”.

The chateau’s vines produce Beaujolais Villages wines; the profile of the Marquis of Montmelas whose family has owned the château for five centuries appears on the label.

Enigmatic wines

History and story lovers may want to investigate the chateau de Vaurenard in Gleizé, and more particularly a bottle of Baron de Richemont, a Beaujolais appellation. The Baron claimed to be Louis XVII, son of Louis XVI and Marie Antoinette. The building dates from the 17th and 18th centuries

Stunning chateaus of golden stones

Enjoy the sun’s rays at the château de Rochebonne in Theizé. Its 17th century façade of golden stones is to be enjoyed with a glass of Beaujolais Villages.

Another place to soak up the rays is Jarnioux: the chateau is a marvel in golden stones that will delight Renaissance enthusiasts. Some of the building dates from the 12th century, which makes Jarnioux château one of the best preserved in the region. It is the kingdom of the Beaujolais appellation.

For a relaxing break in a fully renovated 15th century chateau, try the château de Bagnols, a great starting point for exploring Pierres Dorées country and its wines.