GRAPE VARIETAL
100% Gamay, grown organically and harvested by hand from vines rooted in the hills around Villié-Morgon.
APPELLATION
AOC Beaujolais, sourced from parcels outside the cru boundaries but farmed with the same care and precision as Guignier’s Morgon and Chiroubles.
TERROIR
Granite-rich soils with good drainage and sun exposure give the wine its lift and edge. Guignier’s commitment to living soils and biodiversity is central to the vineyard’s health and the wine’s quality.
VINIFICATION
Whole-cluster fermentation with native yeasts, followed by aging in cement. Minimal sulfur is added after malolactic fermentation to preserve purity and texture.
TASTING NOTES
Fresh and savory, with red fruit that leans more tart than sweet. There’s a gentle herbal note and a stony finish that keeps the wine nimble and food-friendly.
FOOD PAIRING
Perfect with roast chicken, lentil salad, or grilled mushrooms. Also works with bánh mì, charcuterie, or anything involving pickled vegetables and umami.
Michel Guignier’s domaine sits just outside the cru boundaries of Morgon, in the northern reaches of Beaujolais. This part of the region is known for its rolling granite hills, small family-run cellars, and a quiet but persistent commitment to farming that respects the land. While Morgon and Fleurie often steal the spotlight, the broader Beaujolais AOC continues to produce wines that punch well above their weight—especially when handled with the kind of care Guignier brings to his vines.
Les Améthystes Beaujolais Rouge is a pure Gamay grown organically and vinified with minimal intervention. It’s a wine that speaks to the heart of the region: light on its feet, generous at the table, and built for everyday pleasure. There’s a reason nearly every bistro in France has a Beaujolais on the list—it’s one of the most adaptable, food-friendly reds around. Guignier’s version doesn’t try to impress with power or polish; it’s more about clarity and a genuine sense of place.
Vineyards in Villié-Morgon, looking towards the Corcelette and Chiroubles — AWM 2014 Buying Trip to Beaujolais
Guignier farms manually, is guided by organic farming methodology, and treats his vineyards like living entities rather than just dirt. His approach to winemaking is traditional: whole-cluster fermentation, native yeasts, and aging in cement. The wines are pressed gently with a vertical wooden press and allowed to finish fermentation slowly, without shortcuts.
Les Améthystes is a reflection of that philosophy. It’s not a cru wine; however, it’s made with the same attention to detail. The vines sit just outside Morgon, on silty sand and granite soils that lend the wine its lift and edge. Depending on the vintage, élevage ranges from five to fifteen months, allowing the wine to settle into itself. Sulfur is used sparingly and only after malolactic fermentation, which Guignier believes helps it integrate more naturally.
Michel Guignier — Looking more like a mad scientist than vigneron!
Photo courtesy of importer Jason Tippetts and Barrique Imports
In your glass, you’ll enjoy a melange of red berries, with just-ripe cherry and wild strawberry taking the lead, framed by a border of pomegranate. There’s a cool herbal note (judicious use of stems and granite soil providing influence), a hint of cracked pepper, and a whisper of savory that keeps the fruit in check. Texture is focused and nicely lifted, with lightly sandy tannins and a refreshingly fresh finish that resets the palate.
At the table, start with the classics: charcuterie and cornichons, roast chicken with herbs, a simple steak-frites, or a Lyonnaise salad with lardons and a poached egg. It also loves everyday cooking—pizza night, burgers, or a mushroom tart. For something more inventive, try Korean fried chicken, mapo tofu (moderate the heat), roasted beet and citrus salad with walnuts, or Carolina barbecue pork with vinegar sauce.