Jean Paul and Charly THÉVENET

Among the Thévenets, I ask for the father, Jean-Paul, and the son, Charly.

Jean-Paul Thévenet: a true icon of natural wine! For over 30 years, he has been cultivating Beaujolais vineyards according to biodynamic principles. As early as 1985, he was one of the few—along with Marcel Lapierre—to produce healthy wines. Since then, the number of winemakers like him—influenced by Jean-Paul Thévenet—has been growing steadily in Beaujolais, and that’s a good thing. Back then, these wines were often rejected by the appellation under the pretext that they weren’t representative of the Morgon appellation. Unbelievable! The Winery located in Villié-Morgon, near the hamlet known as Le Clachet, on the edge of the Winery vineyards Winery it’s no coincidence.

The Thévenet's Morgons? It's hard not to like them! Gourmet, nuanced, crisp and fresh wines, with deep notes of black fruits, touches of spices and an excellent ageing potential. In short, we love them. Let it be said, the Thévenet family in the Beaujolais still has many good years ahead of it!

Charly Thévenet: a rich and varied career! Stays in the Loire Valley, in Italy, and—of course—with his father Jean-Paul, to learn the ins and outs of vineyard and winemaking. Then came the time to produce wine under his own name; the “Régnié” terroir offered advantages for setting up his business. First, its proximity to the heart of the family tradition. Second, because this little-known appellation offered plots that were easier to acquire than in other local appellations. In 2007, he settled there for good with 7.5 ares of vineyards under his belt and talent to spare. Gamay thrives here on south- and southwest-facing granite soils. Of course, as the saying goes, “the apple doesn’t fall far from the tree,” so the vines are cultivated according to biodynamic principles, without any inputs. Winemaking relies on natural yeasts and involves no added sulfur. Fermentation follows the region’s traditional method—carbonic maceration (lasting about fifteen days, or even longer depending on the vintage)—again, without the addition of external yeast.