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2024 Régnié “Grain & Granit”
Jean Paul et Charly Thévenet
Scented of violets and licorice, this cuvée is as chiseled as its maker—Charly is an avid weightlifter when he is not out in his vineyards. His decision to raise it entirely in concrete—no more wood—gives it a newfound buoyancy, providing dynamic fruit to match its dark intensity. Have a whiff of this beauty and the only weight you’ll be lifting is your glass to your face.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2024 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Régnié |
Country: | France |
Region: | Beaujolais |
Producer: | Jean-Paul et Charly Thévenet |
Winemaker: | Jean-Paul et Charly Thévenet |
Vineyard: | Planted in 1932 and 1946, 3 ha |
Soil: | Granite |
Aging: | Aged in concrete tanks, no fining or filtration |
Farming: | Biodynamic (practicing) |
Alcohol: | 12.5% |
More from this Producer or Region

2023 Côte de Brouilly
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August Club Gourmand ~ Brambly and mineral, this bottling exudes both the convivial charm of Gamay and the crunchy intensity of the Côte de Brouilly.

2021 Beaujolais Blanc “Terrain Rouge”
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Charly Thévenet and his father, Jean Paul, now bottle a range of five different wines in their cellars in Villié-Morgon

2022 Fleurie
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An opulent, mouth-filling expression of granitic terroir, this bottling has the delicate floral nuances and fine-grained tannin that differentiates Fleurie from the other crus.

2024 Vin de France Rouge “Raisins Gaulois”
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This juicy red—brimming with bright, playful fruit—is low in alcohol and delightfully refreshing.

2024 Morgon “La Roche Pilée”
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2024 Morgon “Vieilles Vignes”
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If Beaujolais were Burgundy, we might consider Morgon to be Vosne-Romanée, with its haunting perfume and silky texture, the proverbial iron fist in a velvet glove.

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2024 Beaujolais “Le Beaujolais”
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2024 Beaujolais-Villages “Cuvée Marylou”
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French psychoanalyst Jacques Lacan says nostalgia is the longing for a past that never was. But, hand to god, this year's Cuvee Marylou tastes just like the raspberry thumbprint cookies my mother used to make for Christmas.

2024 Fleurie “Les Moriers”
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Chignard’s Les Moriers, coming from their old vines in the heart of this parcel, has distinction a-plenty, with a great mouthful of Gamay fruit to boot.
About The Producer
Jean-Paul et Charly Thévenet
Jean-Paul Thévenet is the third generation to produce wine at his family estate in Morgon, but as a young man he took the domaine in an unexpected direction. In the early 1980s Beaujolais was flooded with commercialized wine, pushing winemaker and viticultural prophet Jules Chauvet to invoke a return to more traditional practices. Jean-Paul and three other local vignerons, Marcel Lapierre, Guy Breton, and Jean Foillard, soon took up the torch of this “natural wine” movement.
Known as “Paul-Po” among friends, Jean-Paul is reserved yet fun-loving. He farms his small five-hectare domaine with his son, Charly, and since 2008 the two have taken the domaine to the next level by adopting organic and biodynamic viticultural practices.
About The Region
Beaujolais
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.
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Kermit once said...

Kermit once said...
A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!
Inspiring Thirst, page 117