Here is the wine that will carry Beaujolais into the future. Charly Thévenet, son of legendary “Gang of Four” Morgon producer Jean-Paul Thévenet, is doing everything right in creating his wine from old vines in Régnié. Tasting Charly’s sole bottling makes it clear that he inherited his father’s obsession for terroir and strives to bring forward every nuance of the vineyard. With an aroma of red fruit and roses, the palate exhibits that same fruit framed beautifully by fine tannin.
Growing up the son of famous “Gang of Four” Morgon producer Jean-Paul Thévenet, Charly Thévenet was exposed quite early on to traditional, more natural viticulture—a philosophy that his father and friends helped to resurrect in Beaujolais in the early eighties. A few years ago, he purchased a parcel of eighty-year-old vines in Régnié, west-southwest of his hometown of Villié-Morgon.
He uses biodynamic farming techniques in the vineyard, harvests late, with an aggressive sorting of the grapes, adds minimal doses of sulfur dioxide, ages the wine in four-year-old Burgundian barriques, and bottles his wines unfiltered. Add a dose of that Thévenet talent, and you have a recipe for excellent wine!
After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.
The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.
Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312
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