Château Massamier La Mignarde
Frantz Vènes is no newcomer to the Languedoc. The now 70 hectare Château Massamier La Mignarde, in the Minervois, has been in the family for 300 years. He is a fan of carbonic maceration.
Sparkling berries
A revelation of carbonic maceration.
Semi-carbonic maceration
Carbonic maceration and semi-carbonic maceration are not quite the preserve of Beaujolais and the gamay grape, but this is the region where the techniques reach complex and varied permutations. The process can produce vibrant, lively, fresh, and sometimes also very serious, wines.
Château des Jacques
Château des Jacques has been part of the Maison Louis Jadot stable since 1996. Though not certified, certain biodynamic practices have been adopted as Guillaume de Castelnau revitalises the estate.
Domaine Julien Sunier
First generation winemaker, Julien Sunier is one of the new generation of producers doing excellent work in his vineyards, thus helping to revitalise the reputation of Beaujolais.
Julie Balagny
Julie Balagny, having spent ten years at Terre des Chardons in the southern Rhône, is renting 3.2 contiguous hectares on the remote, upper slopes of Fleurie, in Beaujolais. “I love gamay” she says.
Jean-Marc Burgaud
Jean-Marc Burgaud has 13 ha in Morgon, 5 ha in Beaujolais Villages and 1 ha in Régnié, which is “the maximum for me” he said, adding, while “it’s always possible to grow bigger, it’s important to stay precise” and it’s that attention to detail that is reflected in his wines.
