Our wines

Around 80 wine-growers produce this ruby-red wine, with its aromas dominated by violet, iris, lily-of-the-valley, and peony. Its flavours of red berry fruits express the Gamay grape variety remarkably well. Chiroubles has an opulent quality, giving wine-lovers the pleasant sensation of sliding across the palate. Soft, fruity, with youthful freshness, it comes from poor, shallow soils that are remarkably homogeneous. Hard up against the Beaujolais hills, this is the highest appellation, lying at an altitude between 250 m and 450 m. Because the temperatures in Chiroubles are lower than the other areas in Beaujolais, grape harvesting for this wine is later, around a week after the general announcement to start the harvest has been given in the wine-growing region.

Referring to the village of Villié-Morgon that lies at the heart of the fine wine areas in Beaujolais, Morgon is produced by 250 wine-growers. It has a deep garnet colour and gives off aromas of ripe stone fruits like cherries, peaches, apricots, and plums. This wine is the most extensive after Brouilly. Rich, powerful, and full-bodied, with a solid structure, it expresses all the characteristics of its terroir. Overlooked by the Mont du Py, the plots of “rotten rock” formed from schists and very old igneous rocks are divided into six quite distinct ‘climates’, the most famous of which is the Côte du Py. Suitable for laying down (5–10 years), Morgon is perhaps the wine that best expresses its terroir, to the point that the growers of this wine have invented a word to describe it, when it is at its peak: they say that the Morgon “morgonnes”, and many wine experts have taken up the term.

Produced by 200 wine-growers across Chénas in the département of Rhône and la Chapelle-de-Guinchay in Saône-et-Loire, Chénas has a ruby colour tinged with garnet, and floral aromas of peony and rose, tinged with spicy, woody notes as it ages. A generous, full-bodied wine for laying down, it is nonetheless soft on the palate. On the rolling slopes where oak trees once stood, the vines of this appellation nourish the rarest of the fine wines of Beaujolais, fine and distinctive. Legend even has it that the grape variety got its name because of this wine: when a wine-maker storing his wine in a cask dipped into it, he tasted, tasted, and kept on tasting until he started singing all the notes of the scale (gamut > Gamay).

Over 60 wine-growers produce Juliénas, undoubtedly at the origin of the wine-growing tradition in Beaujolais. Marked by the greatest diversity of soils in the whole Beaujolais wine-growing region, this wine has an intense, deep ruby colour, and aromas of strawberry, violet, cinnamon, redcurrant, and peony, releasing a taste that is fleshy and full-bodied, discreetly spicy, with good length. Grown at an altitude of 230–430 m, the vines are split between soils of granite origin in the west and sedimentary soils in the east. It’s best to leave them to mature in the bottle for 2–3 years in order for the nuances of vanilla and spices to express themselves.

Grown by only about fifty wine-growers on soils of granite, clay, and schist, Saint-Amour gives two types of wines with a sparkling ruby red colour and a floral, fruity taste. Depending on the wine-making method chosen, the wine-growers produce tender wines with aromas of red fruits, peony, peach, very distinctive and complex, coming from short maceration. These are best drunk within 12–15 months. The powerful wines, on the other hand, are very rounded and full-bodied, marked with aromas of kirsch, spice, and reseda. They reach their best around 4–5 years from harvest, depending on the vintage. The home of Saint-Amour is one of the smallest appellations in Beaujolais, rubbing shoulders with the terroirs of Saint-Véran. People look forward to this wine for St Valentine’s Day.