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2016 AOC Beaujolais Villages "Cuvee l'ancienne" (Gamay)
2017 AOC Fleurie "Old Vines" (Gamay)
2016 AOC Morgon "Côte de Py"  (Gamay)


This fourth-generation winemaker has been farming and making wine from his 10 hectare vineyard since 1972. His grandfather Petrus was the founder of the the appellation Brouilly, but Marcel’s land sprawls across the AOC Beaujolais, Beaujolais Villages, Brouilly, Fleurie, Chiroubles, and Morgon, boasting sun-drenched hillsides, mineral-rich soils, and vines ranging from 30–100 years old.

His natural approach was spurred after meeting pioneering Morgon winemaker Marcel Lapierre at a motorcycle rally in the late 1980s. Joubert farms organically and has been certified since 2012. He uses seaweed as fertiliser, and grows a short, sturdy grass between the rows of vines, creating competition and encouraging deeper root systems. Recent re-plantings have been widely spaced to more easily allow for ploughing between rows.

Joubert’s winemaking is void of cultured yeasts, fining, filtering, and sulphites—this uncompromising purist approach is practically an extension of his larger-than-life personality. Despite the fame of his predecessor Lapierre, Joubert’s generation of Beaujolais winemakers are instead humble, quiet achievers, and so his incredible wines remain largely undiscovered.



After living, working, and learning in Chablis, Gaillac, Luberon, and Brouilly regions as well as South Africa, California, and New Zealand, this experimental winemaker put down roots in Moulin à Vent in 2007, taking over 3.15 hectares of vineyards, each with 40–80 years of age. He started his own winery, with the environment always at the forefront of his mind, tinkering with production methods to best reflect the unique local terroir.

Rottiers’ goal was to become completely organic within five to seven years. His now five hectares have been certified organic since 2012. Spurred on by a passion for the land, its history, and its potential, Rottiers and partner Corinne practise organic farming, using compost tea and liquid plant manure, along with small doses of copper and sulfur, to avoid the spread of vine diseases, and grow healthy, robust plants. The grapes are hand-picked and carefully sorted, before being fermented in temperature-controlled vats to gently extract the delicate aromatics of the Moulin à Vent terroir.

Rottiers bottles according to the lunar calendar. In 2018, he will take over the family's estate in Chablis (Domaine des Malandes), so his mother Lyne Marchive can retire.

The Moulin à Vent AOC was founded in 1924, but viticulture in the region dates back to the first century during the Roman invasion. The soil is primarily pink brittle granite, producing a more structured and vigorous Gamay than other Beaujolais derivatives. Hence, this area is sometimes referred to as the King of the Beaujolais villages.



Beauregard, meaning ‘beautiful to behold’, takes its name from the idyllic sight one enjoys when standing among the sprawling vineyard with the Roche de Solutré and Vergisson rising in the distance, overlooking the communes of Solutré-Pouilly and Fuissé. Winemaker Frédéric Marc Burrier stems from The Burriers, who have been a prominent wine-growing family in southern Burgundy since the 15th century, and have owned Château de Beauregard for six generations.

Frédéric produces wine under the château brand, and under the name of his grandfather, Joseph Burrier. Grapes for Château de Beauregard and Domaine Joseph Burrier are grown on a total of 43 hectares of vineyards that cloak the limestone-rich clay soils of AOC Pouilly-Fuissé, as well as Saint-Véran, Fleurie, Moulin-à-Vent, Morgon, Saint-Amour, and Chiroubles.

In this continental climate, the vines are cultivated with the respect for the environment to continually improve the microbial health of the earth and encourage deep root systems. Slow fermentation and natural clarification in vats or oak barrels are essential methods in achieving the best expression of a single vineyard’s terroir.

Frédéric has been focused on identifying the best single-vineyard sites since 1995, growing the number of distinct bottlings with each vintage. The single-vineyard cuvées are fermented entirely in barrel, using six different coopers to avoid any one imparting too strongly.