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 from their sustainable vineyards.
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. We’re pleased to offer the full range of wines from Javernand, all of which offer great value and quality.
Javernand Chiroubles Indigene 2015
Annual production : around 5 000 bottles
Soil : sandy granite
Grape variety : gamay noir à jus blanc, cordon pruning
Age of the vines : 20 to 30 years, restructured so as to work in a more integrated way, aiming at organic viticulture.
Harvest : manual
Yield : 45 hl per hectare
Vinification : Natural vinification in with whole clusters. Fermentation with natural (indigenous) yeast. 8 to 10 days carbonic maceration. Every step of vinification and aging is made without any addition of sulfites. Nofiltration before bottling.
The Chiroubles Indigène cuvée is a natural wine, made using indigenous yeasts without the addition of sulfites one. It is an easy to drink wine with a complex aroma and a rich mouthfeel.
This Indigene was made for the first time in 2013 by Arthur Fourneau and Pierre Prost, who have managed the estate since 2011.
“Bright magenta. Ripe dark berries and candied flowers on the fragrant nose. Plush blackberry and bitter cherry flavors show a hint of licorice, and a violet nuance adds a suave touch. The dark fruit and floral notes carry steadily through the finish, which is shaped by youthful tannins and sharpened by a zesty mineral flourish. 90 Points” – Josh Raynolds - Vinous.com, Dec, 2017
Javernand Chiroubles Vieilles Vignes 2014
50 year old Gamay Noir vines planted on sandy soils over a granite base at 400 meters in elevation and a southern exposure. Semi-carbonic maceration with whole clusters for 14 days. Aged eight months in concrete tanks before bottling.
Chrioubles is the highest in elevation of the Beaujolais crus, producing some of the lightest but most genuinely refreshing wines. The soils are similar to the sandiest parts of neighboring Fleurie. Perhaps the most archetypically Beaujolais of all the crus, Chiroubles is best drunk relatively young.
“Vivid red. Elegant and precise, displaying fresh raspberry and cherry scents and a suave floral pastille nuance. Vibrant, mineral-tinged red fruit and spicecake flavors show excellent clarity and floral lift. Smooth, sappy and precise on the penetrating and gently tannic finish, which hangs on with outstanding mineral- and spice-driven tenacity.” 92 Points – Josh Raynolds – Vinous.com, Aug 2016
Javernand Chiroubles Les Gatilles 2015
Gatilles are the little grey lizards that are abundant in the vineyards of Chiroubles, where the sunlight warms the sandy, stony soils. 100% Gamay Noir from a 2.5 hectare vineyard of sand over granite bedrock. Semi-carbonic maceration of partially de-stemmed fruit for nine days followed by six months in concrete before bottling. Very floral nose with a mix of cherry and spice both on the nose and the palate. The wine is bright and round with juicy red fruits. Only 125cs produced.
Chiroubles is the highest in elevation of the Beaujolais crus, producing some of the lightest but most genuinely refreshing wines. The soils are similar to the sandiest parts of neighboring Fleurie. Perhaps the most archetypically Beaujolais of all the crus, Chiroubles is best drunk relatively young.
"Deep ruby. Deeply perfumed cherry and dark berry scents on the intensely perfumed nose. Plush, round and sappy, offering ripe boysenberry and floral pastille flavors and a touch of candied licorice. Nicely concentrated and velvety in texture, revealing no rough edges. Finishes smooth, gently tannic and long, leaving behind intense blue fruit and spicecake notes.” 91 Points – Josh Raynolds – Vinous.com, Dec 2017
Javernand Macon-Villages JP 2016
From a small, east-facing, three hectare block of estate-grown, sustainable, 30 year-old Chardonnay vines planted on limestone soil in the village of Serrieres. The grapes are direct-pressed and the juice is cold fermented in stainless steel where it remains for eight months on its fine lees before bottling. Lovely aromas of white flowers and ripe pears with a medium texture and a fine mineral finish. Only 250cs produced