White Beaujolais

White Beaujolais: the pearl in the estate’s crown

White Beaujolais crafted using Chardonnay grapes from vines on limestone soil.

A lovely golden robe full of light. The nose is of fleshy fruit (pear), fresh almond and blossom. The mouthfeel is rounded and balanced. A fresh, refreshing and fruity wine.

True to type enjoy at 8 to 10 °C (46 to 50°F) as an aperitif as well as with oysters, seafood and fish, chicken in cream sauce and toasted goat’s cheese salad.

  • Hachette coup de Coeur (love at first sip) in 2007 for the 2004 vintage.
  • Gold medal at Lyon 2016

Serve at between 8°C (8°F) and 10°C (10°F)

Cellar for between 3 and 5 years

Available in 3 or 5 litre wine boxes and in 75 cl bottles.

Oak barrel matured cuvée

White Chardonnay matured in oak for several months, giving it ripe primary aromas with a lightly oaked flavour.

Serve with fish, seafood and goat’s cheese.

  • Gold medal at Grands Vins du Beaujolais 2017

Acacia barrel matured cuvée

This is a rarely-used maturing technique, as acacia barrels are hard to get. Spending time in these barrels gives the Chardonnay light vanilla aromas and a lovely chestnut flavour that melds with blossom.

Serve with crustacean.

Serve at the Jean Brouilly’s restaurant, cooking chef Eric Lambolez

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