Jean-Paul et Charly Thévenet

Jean-Paul Thévenet took control of the family domain in 1976, becoming a third-generation producer in Morgon. In the early 1980s, under the mentorship of Marcel Lapierre and the influence of négociant and scientist Jules Chauvet, he helped forge a new direction for Beaujolais. Together with Lapierre, Guy Breton, and Jean Foillard, he became one of the original Gang of Four, a cohort of winemakers who pushed back against the dominant commercial Nouveau model and raised the bar for quality in the region. Son Charly has since joined the winemaking team, and the estate adopted organic and biodynamic farming practices in 2008.

• Third-generation domain; Jean-Paul took over in 1976
• Mentored by Marcel Lapierre and influenced by Jules Chauvet in the early 1980s
• One of the four founding figures of the natural wine movement in Morgon
• Son Charly joined the estate; organic and biodynamic conversion completed in 2008

The estate works less than 5 hectares of vines within the Morgon cru in Beaujolais. Soils are primarily decomposed granite and schist, with sandy textures on the lower-lying slopes. The climate is semi-continental with Mediterranean influences, delivering mild conditions and abundant sunshine that suits Gamay ripening well. Some of the estate's vines are over a century old, contributing depth and concentration to the wines. Alongside Gamay, the estate also grows Chardonnay, Aligoté, and Melon de Bourgogne.

• Under 5 hectares farmed, with some vines over 100 years old
• Soils of decomposed granite and schist; sandy on lower slopes
• Semi-continental climate with Mediterranean influences and abundant sunshine
• Grapes grown include Gamay, Chardonnay, Aligoté, and Melon de Bourgogne

The Thévenets practice low-intervention winemaking from vineyard to cellar. All fruit is hand-harvested and carefully sorted in the vineyard. Fermentation uses lengthy carbonic maceration at low temperatures, a technique central to the Gang of Four's approach to Gamay, which preserves freshness and builds aromatic complexity. Wines are then aged for 6 to 8 months in used Burgundy barrels. Sulfur dioxide is frequently omitted entirely during winemaking. No synthetic herbicides or pesticides are used in the vineyard, and the estate operates under organic and biodynamic principles.

• Hand-harvesting and meticulous fruit sorting in the vineyard
• Lengthy carbonic maceration at low temperatures
• 6 to 8 months aging in used Burgundy barrels
• Frequently ferments and bottles without added sulfur dioxide

The estate produces several distinct Morgon cuvées, including Morgon Vieilles Vignes, Morgon Tradition, and La Roche Pilée. Wines from the Régnié appellation are also part of the portfolio. The style across the range is elegant and complex, with silky texture, earthy character, and aromas of stone fruit and kirsch. These are Beaujolais wines built for the cellar as much as the table, a direct expression of the estate's commitment to terroir-driven, natural viticulture.

• Morgon cuvées include Vieilles Vignes, Tradition, and La Roche Pilée
• Also produces wines in the Régnié appellation
• Style is elegant, complex, and silky with earthy and stone fruit character
• Wines are built for aging as well as early drinking