Chateau de Javernand
Chiroubles, Beaujolais, France
Founded in 1917, Chateau de Javernand consists of a beautiful 18th century Château and almost 50 hectares of vines, located in the heights of Chiroubles, offering a wonderful view of the Saône valley. Arthur Fourneau and his good friend, Pierre Prost, produce benchmark Chiroubles from top quality vineyards, planted on poor, sandy, granite slopes, situated on what is arguably this cru's finest terroir.
Arthur's great grandfather, Auguste Faye, a wine merchant from Macon, bought Javernand in 1917, after visiting and falling in love with the Château and the surrounding property. Arthur, the fifth generation, and Pierre were both sons of winemakers who met in engineering school in Lyon. They became fast friends and Pierre wound up marrying Arthur’s cousin, Mathilde, and joined the estate in 2011. They now produce four cuvees of Chrioubles and one white Macon 6.5 ha of vines currently in organic conversion and agro-ecology (planting trees). The entire property consists of another 20 ha of woods and 15 ha of fields.
Chiroubles, the highest altitude of all the Beaujolais crus, produces some of the lightest yet most refreshing wines in Beaujolais. The poor, sandy, granitic soils are very similar to neighboring Fleurie yet the higher elevation has historically produced wines that are leaner in style. Recent vintages have produced wines with more depth whilst maintaining their freshness. Javernand’s are no exception, with ripe, intense aromas medium-rich textures, and elegant finishes.
Our Selections
Javernand “JP” Chardonnay Macon-Villages 2023
“JP” Chardonnay is named after Jacques Prost, father of Pierre and mentor to both him and Arthur. “JP” made this Mâcon-Villages until 2013, when Arthur and Pierre took the reins of the domaine. The certified organic fruit comes from 20–40-year-old Chardonnay vines rooted in clay-limestone soils.
The grapes are directly pressed, then undergo natural fermentation with indigenous yeasts and no added sulfur at pressing. The wine is aged on fine lees in concrete tanks. True to its varietal, it shows a golden hue and fresh aromas of white flowers. On the palate, it shows purity and precision, with a balanced expression of orchard fruit and chalky minerality.
Javernand Les Gatilles Chiroubles 2023
Gatilles are the small grey lizards that thrive in the sun-warmed, sandy, stony soils of Chiroubles. The 2023 Gatilles comes from 40–50-year-old Gamay vines planted in sandy plots over granite bedrock. All vineyards are in organic conversion. Some parcels are vinified with carbonic maceration, while others follow classic Burgundian methods. The wines are blended and aged for nine months in neutral concrete tanks before bottling.
The result is a bright, juicy wine with a floral nose and notes of cherry and spice. Light yet rounded, it shows vibrant red fruit and a refreshing finish.
Chiroubles, the highest of the Beaujolais crus, is known for producing some of the lightest and most refreshing wines in the region. Its sandy soils, akin to neighboring Fleurie, yield wines that are expressive, delicate, and best enjoyed young.
Javernand Vieilles Vignes Chiroubles 2022
Arthur and Pierre’s old-vine cuvée comes from 40- to 70-year-old vines rooted in Chiroubles’ sandy granite soils at an average altitude of 430 meters.
The grapes—both destemmed and whole bunch—undergo natural fermentation with indigenous yeasts, followed by a 10 to 14-day semi-carbonic maceration to concentrate the character of these low-yielding old vines. The wine then ages for about 10 months in concrete tanks, preserving fresh aromas while allowing gentle micro-oxygenation.
This vintage, drawn from their oldest parcels, shows impressive concentration with ripe fruit, spice, and silky tannins. It’s an elegant expression of Chiroubles’ distinct terroir.
Javernand Indigene Chiroubles 2020
What started as an experiment has become the leading edge at for Arthur Forneau and Pierre Prost. The Cuvee Indigene is 100% Gamay from a certified organic vineyard of both young and old vines, ranging from five to 40 years old. The sandy, granite, and iron-rich soils are planted with cover crops in order to boost the natural biodiversity, maintain moisture and fix nutrients in the soil.
Whole bunch spontaneous fermentation and carbonic maceration for eight to 12 days give the wine a burst of crunchy fruits. With a mere 10 mg of SO2 added at bottling, the Indigene maintains its fresh and lively characteristics all the way to the glass. The Indigene bursts with red fruit aromas on the nose, the palate is silky and supple, with a fresh, stony finish.