Our Domain History
Les Beaujolais Beaujolais Origine - Vieilles Vignes

Terra Vitis certification.
The wine is emblematic of the estate where, from 1986, we wanted to bring back the Beaujolais of yesteryear. This cuvée is crafted to pure Beaujolais tradition: not chaptalized, aged in the big oak casks for 6 months. The lovely, intense fruitiness is very close to the grape itself. Concentration and freshness in the mouth make this a Beaujolais with character.

Personality of the cuvee

This cuvée was created in 1986 under impetus from our friend Jean Brouilly, who used to be a ‘starred’ master chef in Tarare and who wanted a very natural Easter cuvée. This was at a time when the fashion was for Nouveaus with banana flavours. We decided to make a cuvée to buck the trend: the spring Beaujolais, as close as possible to its parent grape, non-chaptalised, without yeasts and vinified using the traditional method, hence its name back then - Cuvée Traditionnelle. It has been much emulated since then! It is this cuvée that introduced the winemaking style of the estate and this is the reason why Jean-Etienne Chermette renamed it Origine in 2018.

From the vine to the glass

Grape variety: Gamay - Gobelet and Cordon de Royat pruning - Density: 9,000 vines / hectare.
8 hectares in Saint Vérand, 35 to 100 year old vines on dark granite soil. Even though it is in a limestone-clay area, in Saint Vérand we are on a granitic enclave on a soil similar to that in Beaujolais Villages.
South facing.
Sustainable agriculture. Manual harvest at full ripeness.
Vinification: traditional for Beaujolais: half-carbonic maceration with two pump-overs per day, 6 days of maceration in concrete and stainless steel tanks, no chaptalization neither yeasts, minimum of SO2.

Food and wine pairings

All types of meats and dishes, charcuterie, Lyonnaiseries, Bresse poultry, guinea fowl, quail, veal, red meats, on a Comté or with a ganache for dessert.

Robe.

Robe.

Limpid, garnet with purple tints.

Nose.

Nose.

Small wild red fruits, aromas of flowers and a hint of white pepper.

Mouth.

Mouth.

Tender and fleshy attack. The wine is full of fresh, juicy ripe fruit. The tannins are enveloping and silky. Nice length and white pepper finish.

Aging.

Aging.

4 to 6 months in old oack casks allowing controlled oxygenation of the wine.

Keeping time.

Keeping time.

To drink within 2 to 4 years

Serving temperature.

Serving temperature.

15-16 °C.

Conservation.

Conservation.

In the cave

Robe.

Robe.

Limpid, garnet with purple tints.

Nose.

Nose.

Small wild red fruits, aromas of flowers and a hint of white pepper.

Mouth.

Mouth.

Tender and fleshy attack. The wine is full of fresh, juicy ripe fruit. The tannins are enveloping and silky. Nice length and white pepper finish.

Aging.

Aging.

4 to 6 months in old oack casks allowing controlled oxygenation of the wine.

Keeping time.

Keeping time.

To drink within 2 to 4 years

Serving temperature.

Serving temperature.

15-16 °C.

Conservation.

Conservation.

In the cave

Rewards / notes