GRAPE VARIETAL
Primarily Négrette, a rare local grape known for its aromatic lift and savory edge, often blended with Syrah and Cabernet Franc for added structure.

APPELLATION
AOC Fronton, located just north of Toulouse in Southwestern France, is one of the few regions where Négrette thrives, producing distinctive, medium-bodied reds with character.

TERROIR
Vineyards sit on boulbènes—sandy-clay soils with gravel—offering good drainage and heat retention, which helps ripen Négrette while preserving its freshness.

VINIFICATION
Fermentation is done in stainless steel to preserve aromatics, followed by aging in concrete or neutral barrels, depending on the cuvée. Minimal intervention is used to highlight varietal purity.

TASTING NOTES
Dark berries, violets, and black pepper lead the nose, with a palate that’s supple, earthy, and lightly herbal. Tannins are present but gentle, making it both expressive and approachable.

FOOD PAIRING
Pairs well with duck confit, grilled sausages, lentil stew, or mushroom tart. Also excellent with spiced lamb skewers or roasted eggplant with garlic and herbs.

You’ll find the Fronton AOC just north of Toulouse in Southwest France. Terroir here is shaped by sandy clays, boulbènes, iron-rich “rouget,” and limestone soils. The region is generously warmed by the Mediterranean sun and nicely cooled by Atlantic breezes, allowing for maximum ripeness of Négrette, the region’s signature, albeit finicky, grape.

Négrette is a rare, regionally rooted grape with likely origins in Cyprus, now grown almost exclusively in Fronton and nearby areas of Southwest France. Known for its floral lift, dark fruit, and firmly-supple structure, it’s the defining voice of the Fronton appellation. Historically labeled under various names—including “Pinot St. George” in old Christian Brothers California plantings—Négrette has found its true expression in the iron-rich clays and limestone terroir of Fronton. While approachable young, it greatly benefits from bottle age. After time in the cellar, fruit tones soften, and savory layers emerge, featuring dried herbs, tea leaf, floral notes, and subtle mineral depth—making mature examples especially rewarding at the table.

Château Flotis owner – Vigneron Cathy RIbes
Photo courtesy of Chateau Flotis

Château Flotis is based in Castelnau-d’Estrétefonds, right in the heart of the appellation. Cathy Ribes has run the estate since 2004, focusing on Fronton reds that highlight Négrette, sometimes with Syrah for structure. The style is vineyard-first—no heavy-handed winemaking, just a clear expression of grape and place. The soils here, with their mix of clay, iron, and limestone, bring both aromatic lift and savory depth to the wines.

The 2016 Château Flotis Fronton Rouge shows what Négrette can do with time. After nearly a decade, the fruit has softened and the wine has settled into a beautifully layered, savory register. Black cherry and cassis linger; however, they give way to dried rose, leather, black tea, and a hint of rustic olive tapenade. There’s a subtle mineral echo from the iron-rich soils, and the tannins are fine and resolved thanks to time in the bottle.

The 2016 Château Flotis Fronton Rouge shows what Négrette can do with time. After nearly a decade, the fruit has softened and the wine has settled into a beautifully layered, savory register. Black cherry and cassis linger; however, they give way to dried rose, leather, black tea, and a hint of rustic olive tapenade. There’s a subtle mineral echo from the iron-rich soils, and the tannins are fine and resolved thanks to time in the bottle.

For pairings like a Toulouse local, enjoy fare that echoes the wine’s earthy, herbal tones. Think grilled duck breast with rosemary, lentil and walnut pâté, or roasted root veggies with thyme and anchovy butter. It’s also excellent with smoked trout rillettes, lamb meatballs with cumin and mint, or a mushroom and farro gratin. Mature Fronton is built for foods with umami, layered textures, and dishes that feature salty and savory rather than heat or sweetness.

GRAPE VARIETAL
A blend of Syrah and Grenache, with Syrah taking the lead. The combination brings together structure, spice, and depth from Syrah with Grenache’s rounder fruit and warmth.

APPELLATION
AOC Pic Saint Loup, one of the most distinctive subzones of the Languedoc. Located north of Montpellier, it benefits from cooler nights and higher elevation, producing wines with freshness and tension not always found in the region.

TERROIR
Vineyards sit on limestone and clay soils at the foot of the Pic Saint Loup mountain. The elevation and proximity to the Cévennes foothills create a microclimate with wide diurnal shifts, helping preserve acidity and aromatic complexity.

VINIFICATION
Grapes are harvested by hand and fermented with native yeasts. Maceration is extended to extract texture and depth, followed by aging in a mix of concrete and neutral barrels to maintain purity and balance.

TASTING NOTES
Espérance shows dark berry fruit layered with savory herbs and a touch of smoke. The palate is structured but not heavy, with fine tannins and a mineral edge that reflects its limestone roots.

FOOD PAIRING
Pairs well with grilled lamb, duck breast, or lentil and mushroom stew. For a more inventive match, try it with charred eggplant and tahini, or a rosemary-infused beet tart. Its balance of fruit and earthiness makes it flexible across seasonal menus.

Pic Saint-Loup sits at the northern edge of the Languedoc, where vineyards climb into limestone foothills between the Pic itself and the Montagne de l’Hortus. The setting is stunningly dramatic—Jurassic limestone, dolomitic scree, and garrigue scrub. Of course, there’s the classic climate swings between hot Mediterranean days and cooling night air spilling down from the Cévennes. Red wines dominate production here, using the usual Rhône suspects of Syrah, Grenache, and Mourvèdre, occasionally joined by a smidge of Carignan.

Château de Valflaunès farms parcels on these clay-limestone slopes, with vines ranging from young to several decades old. The estate’s Pic Saint-Loup “Espérance” is a cuvée of the appellation’s core grapes: 60% Syrah, 20% Grenache, 10% Mourvèdre, and 10% Carignan. The blend is fermented with a short, cool maceration and aged ten months in stainless to keep oak influence in the background.

Chateau de Valflaunes — Whenever I roll up to a winery that looks like this, I know I’m in the right place!
Photo courtesy of Chateau de Valflaunes

The Domaine is located in the village of Valflaunès, and its cellars are tucked beneath the old stone château. Winemaker Fabien Reboul has steered the estate toward fresher, more lifted expressions over time—moving away from the heavier Languedoc styles of the past to highlight freshness and terroir. That evolution is clear in Reboul’s cellar choices that focus on shorter macerations and stainless élevage.

“Espérance” is a superb introduction to the Domaine’s wines and the wines of Pic Saint-Loup. It’s truly old-skool Languedoc in the bottle, thanks to its hand-harvested fruit from clay-limestone soils, roughly two weeks of maceration with gentle extractions and pigeage rather than heavy pump-overs, and aging in concrete or stainless steel rather than barrels. Vintage to vintage, the cepage may vary somewhat, but Syrah usually sings lead, with Grenache, Mourvèdre, and Carignan providing background harmony of spice, structure, and grip.

When you pull the cork on the 2017 Espérance, you’ll immediately realize that bottle age is part of the pleasure. In your glass, a perfectly cellared red opens with primary notes of blackberry, black cherry, and a touch of wild herbs, giving way to complex, layered tertiary tones of leather, dried thyme, black tea, a whisper of cedar and olive tapenade, and that subtle ferrous/mineral twist you get from limestone terroir. Fine, resolved tannins flow through the mid-palate and through the savory finish. Serve just below room temp or with a very brief chill to sharpen the edges.

At the table, you won’t go wrong with daube Provençale, herb-rubbed lamb with roasted garlic, grilled sausages over lentils, or roast chicken with thyme, lemon, and olives. Then color outside the lines with mushroom shawarma with tahini and pickled onions, pepper and herb crusted pork loin, or duck and white bean chili. The wine’s mature savory layers love umami, slow-cooked textures, and dishes that echo the garrigue without the heat.

GRAPE VARIETAL
Primarily Cabernet Sauvignon, with a supporting role played by Syrah. The blend leans into the Cab’s darker fruit and structure while Syrah adds a little extra punch of dark fruit.

APPELLATION
IGP Côteaux du Pont du Gard is a flexible designation in the Gard department of southern France. (I’ve rarely seen wines from this AOC here in the states.) It allows for creative blends and non-traditional expressions outside the stricter AOC system.

TERROIR
The vineyards sit on limestone and clay soils with good drainage and sun exposure. The proximity to the Mediterranean and the influence of the mistral wind help maintain freshness and balance in the fruit.

VINIFICATION
The domaine practices organic farming and minimal intervention in the cellar. Grapes are destemmed and fermented with native yeasts, followed by aging in concrete and neutral vessels to preserve varietal character and texture.

TASTING NOTES
Roc Rouge is savory and structured, with notes of black plum, smoked herbs, and cracked pepper. The palate is gently firm, showing a mix of tertiary fruit and earthy undertones with a dry, persistent finish.

FOOD PAIRING
Pairs well with grilled meats, lentil stew, or ratatouille. For a more inventive match, try it with roasted mushrooms and polenta, or a spiced beet and blaci walnut salad. Its depth and restraint make it versatile across rustic and refined dishes.

Côteaux du Pont du Gard sits between Nîmes, Uzès, and the Roman aqueduct that gives the IGP its name—a sunny corridor where the Rhône and Languedoc meet. It’s a classic Mediterranean landscape, filled with scrubby garrigue, olive groves, and vineyards rooted in limestone, clay, and pockets of rolled pebbles. While the local reds often lean into Rhône staples like Grenache, Syrah, Mourvèdre, and Carignan, the IGP framework allows more latitude, so Cabernet and other varieties appear here more freely than under stricter AOC rules. It’s pretty rare to see wines from the Côteaux du Pont du Gard AOC here in the States—most of it’s snapped up locally in the Gard and surrounding Departments.

Domaine Aubaï Mema calls the village of Aubais home—close enough to the Med to feel the breeze, and close enough to the Cévennes for the diurnal swing the grapes love. The estate farms organically (since 2002) with a light biodynamic touch, returning organic matter to the soils and harvesting by hand. That mix of simple, steady vineyard work and flexible IGP rules sets the stage for characterful, place-savvy wines that happily get to color outside of the AOC lines.

At the Pont du Garde — AWM 2017 Customer Field Trip to France

The property is the vision of Mark Haynes—”the gentleman vigneron”—who put down roots at the foot of Aubais and built Aubaï Mema into a small, hands-on domaine. His house vinous style prizes clean farming, gentle extraction, and blends that reflect the local terroir. It’s an unpretentious setup—organically worked rows, simple, yet practical cellar management, and a focus on wines that feel anchored to this gorgeous slice of the Gard.

“Roc Rouge” is a prime example of coloring outside of the strict AOC rules. The 2016 bottling is an IGP Côteaux du Pont du Gard red made from a regionally-unconventional blend of Cabernet Sauvignon (95%) with a dash of Syrah (5%). In a neighborhood better known for Grenache-led reds, this combination reads as both pragmatic and expressive of the IGP’s freedom. Technical notes put it at 13% alcohol with low residual sugar, and the élevage keeps oak influence in the background, so the fruit and terroir shine.

Tasting the 2016 today is a testament to the wine’s cellar time and gentle development in the bottle.. Tertiary layers unfold in your glass from this perfectly cellared wine, presenting a bonanza of dried blackcurrant, tobacco leaf, black tea, and a touch of roasted olive tapenade over a persistent base of dusty cassis and plum. The Syrah’s small contribution adds a nice beam of pepper spice, leading the way to fine-grained and integrated tannins that resolve with just the right savory note.

For pairings, start with the terrific traditional fare from the Gard like gardianne de taureau with olives and orange peel (featured at our last AWM Wine Dinner with Jason), herb-rubbed lamb over white beans, brandade de Nîmes with a tomato-olive salad, or grilled sausages with lentils and roasted peppers. For inventive international inspirations, try smoked-paprika-rubbed pork chops, wild mushroom and beef ragu with onion confit, grilled eggplant over quinoa pilaf, or a charred-cabbage “steak” with anchovy-capers salsa verde. The wine’s mature, savory tones love slow-cooked textures, umami, and anything with a saline, olivey edge.

GRAPE VARIETAL
100% Mourvèdre. This bold southern Rhône grape is known for its deep color, firm structure, and savory complexity, offering a distinct alternative to the more common Grenache-Syrah blends in the region.

APPELLATION
AOC Côtes du Rhône, one of France’s most expansive and diverse appellations and probably the top favorite AOC of AWM customers and staff. Domaine de la Charité is located in the southern Rhône, where the climate and soil favor robust reds with Mediterranean character.

TERROIR
The vineyards are organically farmed and sit on varied soils typical of the southern Rhône, with a mix of clay, limestone, and gravel. The presence of garrigue and sun-drenched slopes contributes to the wine’s aromatic intensity and earthy depth.

VINIFICATION
Grapes are fully destemmed and fermented with selected yeasts under temperature control. A touch of oak– 10%– is used during aging to add subtle texture without overpowering the fruit. The wine is aged in tank and lightly fined before bottling.

TASTING NOTES
La Dame Noire opens with aromas of black cherry, kirsch, and wild herbs. On the palate, it’s full-bodied and persistent, with notes of blackberries, licorice, and cracked pepper. Tannins are ripe and rounded, giving the wine a firm but approachable structure.

FOOD PAIRING
Pairs beautifully with grilled lamb, duck breast, or mushroom ragout. For a more inventive match, try it with lentils and roasted root vegetables, or a black olive tapenade tart. Its savory edge and depth make it a versatile companion for bold, earthy dishes.

Côtes du Rhône AOC stretches across the Southern Rhône, with the Signargues AOC parked on its rugged western edge in the Gard. The landscape is a mosaic of clay and limestone capped by sun-warmed galets—those rounded river stones you associate with its famous neighbor, Châteauneuf-du-Pape. Reds dominate here, built from the usual suspects—Grenache, Syrah, and Mourvèdre.

“La Dame Noire” is an interesting standout in the Rhône region’s ubiquitous GSM blends. It’s exceedingly rare to find an appellated Côtes du Rhône that’s 100% Mourvèdre; most producers fold the grape into the GSM blends to add the final touch of structure and savory spice. For “La Dame Noire”, Mourvèdre gets the front row seating.

Domaine de la Charité is run by vigneron and caviste Christophe Coste in the village of Saze. His family estate is worked organically, with hand harvesting and triage done right on the vine. Arriving fruit is tasted, pressed, and subjected to extended maceration in modern rotating tanks, which eliminate the need for punch-downs, ensuring even and gentle extraction. Fermentation is followed by six months in stainless steel and large neutral wood, choices that preserve the fruit’s detail and the site’s typicity, rather than losing the nuance of terroir in oak.

For the 2016 “La Dame Noire,” bottle age is a seriously cool bonus. When cellared in perfect conditions, this wine develops complex tertiary layers over its dark-fruited core. Complex layers of leather and dried thyme meet black tea, sun-dried fig, along with a hint of olive tapenade, and smoked pepper. Mourvèdre’s natural structure remains intact, and the palate reads savory first, fruit second, with a quiet tease of minerals that lingers nicely through the finish..

Pairing-wise, go classic Southern Rhône to start: daube Provençale, herb-rubbed leg of lamb, grilled merguez with lentils, or a simple roast chicken over potatoes and onions that catch the drippings. For inventive routes, try cocoa-and-chile-rubbed pork shoulder, mushroom shawarma with tahini and pickled onions, soy-ginger glazed eggplant over black rice, or a charred cauliflower “steak” with olive-anchovy salsa verde. Aged Mourvèdre loves umami and slow-cooked textures—anything that lets those savory, layered tertiary tones take the lead.

GRAPE VARIETAL
100% Gamay Saint Romain—a local clone distinct from Beaujolais Gamay, known for its vibrant acidity and fine tannins. It’s grown specifically for the Côtes Roannaise’s cooler climate and granitic soils.

APPELLATION
AOC Côtes Roannaise, located in the upper Loire Valley near the Massif Central. Though lesser-known, it’s one of the oldest viticultural zones in the region, producing fresh, expressive reds from Gamay.

TERROIR
Granitic soils dominate, lending minerality and tension to the wines. Vines are planted on slopes around Villemontais, with elevations and exposure that favor slow ripening and aromatic precision.

VINIFICATION
Certified biodynamic (Biodyvin), the estate uses native yeasts and minimal intervention. Fermentation occurs in concrete or stainless steel, preserving freshness and varietal character. Aging is short to maintain fruit purity.

TASTING NOTES
Bright red fruit—think sour cherry, cranberry, and wild strawberry—with hints of pepper and crushed stone. Light-bodied but structured, with a clean, mineral finish and subtle herbal lift.

FOOD PAIRING
Ideal with charcuterie, roast chicken, lentil salads, and mushroom dishes. Its acidity and fine tannins make it versatile with both rustic and vegetable-forward fare.

Côtes Roannaise sits high on the upper Loire, near the river’s headwaters where it first points north before bending west toward the Atlantic. It’s a tiny AOC—easy to miss on a map, and if you blink a couple of times, you’ve probably driven through it. Think granitic hillsides, breezy exposures, and vineyards that look toward the Massif Central rather than the sea. Although it’s actually part of the Loire, it shares more of a natural kinship with the Beaujolais just 40 km to the east.

Gamay is the region’s calling card, and here it wears a lean, energetic frame. The appellation counts only about twenty-five growers, which means the wines are made by people you can actually meet, walking the same few slopes every season. Gamay here is all about clarity and lift rather than density and heft, and will reward wine lovers looking beyond the usual Loire or Beaujolais expressions.

Vineyards in Villié-Morgon, looking towards the Corcelette and Chiroubles — AWM 2014 Buying Trip to Beaujolais 

Domaine des Pothiers is one of the region’s benchmark vignerons. The Pothiers family has farmed here for centuries, and under current steward Romain Paire, it’s an eclectic mix of forty-five acres of vineyards alongside rye fields and a small herd of Limousine cattle. The estate is worked organically and is functionally biodynamic. Old-vine selections from the Domaine’s original parcels supply the fruit for this tasty Gamay.

I’ve always loved how Gamay seamlessly shapeshifts across France. In Beaujolais, the granite soil helps deliver wines that are layered and ageworthy in the Crus. In the central Loire, notably Touraine, Gamay often skews towards a more juicy expression with almost crunchy fruit. Côtes Roannaise Gamay threads the needle between the two: granite soil lends definition and a savory edge, while the upper Loire altitude keeps everything lifted and fresh.

In your glass, Domaine des Pothiers’ ‘Domaine’ AOC Côtes Roannaise opens with notes of red cherry and wild strawberry, framed by hints of black pepper and herbs. It’s exactly the kind of Gamay that feels equally at home slightly chilled or at cellar temperature, and it shows exceptionally well as the weather tilts toward autumn.

At the table, start with locally-inspired classics like country pâté with cornichons, roasted chicken with thyme and garlic, lentils with sausage, grilled trout with brown butter, or a mushroom-laced omelet. Then branch out internationally with Korean bulgogi lettuce wraps, soy-ginger-glazed salmon, miso-roasted eggplant, za’atar-spiced roast cauliflower with tahini, or a Margherita mushroom pizza. Charred vegetables, umami-rich dishes, and mid-weight proteins all play to this wine’s strengths.

GRAPE VARIETAL
100% Gamay from 45-year-old vines, organically farmed and manually harvested.

APPELLATION
AOC Moulin-à-Vent, one of the ten Beaujolais crus, known for producing structured, age-worthy reds with depth and finesse.

TERROIR
A single 1.5-hectare parcel on granite soils, which lend the wine its mineral backbone and aromatic lift. The site benefits from excellent sun exposure and natural drainage.

VINIFICATION
Traditional whole-cluster fermentation with native yeasts. After a gentle press in a vertical wooden press, the wine finishes fermentation in cement and ages up to 15 months depending on vintage. Minimal sulfur is added post-malolactic.

TASTING NOTES
Structured and savory, with black cherry, dried cranberry, and floral notes like hibiscus and rose. Tannins are firm but silky, and the finish is long and lifted.

FOOD PAIRING
Pairs beautifully with veal, pork, and poultry. Also excellent with mushroom risotto, duck confit, or grilled eggplant with miso glaze

Michel Guignier’s domaine is based in Villié-Morgon, a village at the heart of Beaujolais, where the landscape shifts from gentle hills to granite-rich slopes. While the broader Beaujolais AOC is known for its light, easygoing reds, the region also contains ten designated crus—communes with distinct terroirs and the right to label their wines under their own names. These cru wines tend to be more structured, expressive, and age-worthy, offering a deeper peek into what Gamay can do when grown with intention.

Among these crus, Moulin-à-Vent stands out for its intensity and longevity. Located just north of Fleurie and west of Chénas, it’s often referred to as the “King of Beaujolais” for its ability to produce wines with depth and staying power. The soils here are dominated by pink granite, which seems to coax a darker, firmer character from Gamay. Compared to the floral lift of Chiroubles or the plush fruit of Morgon, Moulin-à-Vent leans more savory, more mineral, and more serious.

Vineyards in Villié-Morgon, looking towards the Corcelette and Chiroubles — AWM 2014 Buying Trip to Beaujolais 

Michel Guignier farms a 1.5-hectare parcel in Moulin-à-Vent, planted with 45-year-old Gamay vines. The site is organically farmed, with all vineyard work done manually. His approach to winemaking is traditional but thoughtful: whole-cluster fermentation with native yeasts, gentle pressing in a vertical wooden press, and aging in cement tanks. Sulfur is used sparingly and only after malolactic fermentation, which Guignier believes helps it integrate more naturally into the wine.

Les Améthystes Moulin-à-Vent is part of a broader project that reflects Guignier’s collaborative spirit. It’s made in partnership with like-minded growers who share his commitment to soil health and minimal intervention. While the label may not carry the prestige of a single-estate bottling, the wine itself is anything but generic. It’s a clear expression of place, shaped by granite, old vines, and a winemaker who prefers quiet precision over flash.

In your glass, the Les Améthystes Moulin-à-Vent opens with freshness and clarity, featuring a nice hit of black cherry and dried cranberry upfront, followed by floral notes and a whisper of hibiscus. The texture is pleasingly firm, and the tannins are silky and well-integrated. There’s a mineral thread that runs through the wine, grounding the fruit and giving it shape.

Food pairings lean classic: veal with pan juices, roast pork with onion confit and fennel, or duck confit with lentils. But the wine also plays well with more inventive fare. Try it with mushroom risotto, grilled eggplant with miso glaze, or even a beet and tahini salad with toasted walnuts. The wine’s structure and savory edge make it a flexible partner, capable of elevating both rustic and refined dishes.

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.

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.

GRAPE VARIETAL
100% Chardonnay, showcasing the rare white expression of Beaujolais with tension and freshness.

APPELLATION
Beaujolais Blanc AOP, produced in the heart of the Beaujolais region near Villié-Morgon.

TERROIR
Grown on clay-limestone soils, the vineyard benefits from biodynamic farming and manual harvesting, emphasizing the importance of living soils and minimal intervention.

VINIFICATION
Fermented with indigenous yeasts, the wine is crafted using organic methods that reflect Guignier’s commitment to natural winemaking and terroir transparency.

TASTING NOTES
Bright citrus on the attack, followed by stone fruit and floral notes. The finish is soft, with a lively acidity that keeps the wine crisp and engaging.

FOOD PAIRING
Ideal with lake fish, goat cheeses, or apéritif-style dishes. Its freshness and minerality make it versatile across light, savory fare.

Michel Guignier’s domaine is nestled in Villié-Morgon, a village in the northern part of Beaujolais known for its expressive reds and thoughtful growers. While the region is often associated with Gamay, there’s a quieter story unfolding in the southern reaches—one that involves Chardonnay. Beaujolais Blanc is a rare bird, accounting for only a small fraction of the region’s production, and it’s always overlooked in favor of its more famous neighbors in Burgundy. However, for those who pay attention, it offers a compelling alternative: familiar in texture, but with a distinct voice.

‘Les Améthystes’ is Guignier’s Beaujolais Blanc, grown on clay-limestone soils in the Macon AOC just south of Beaujolais proper. This is where Chardonnay thrives, and where Guignier applies the same curiosity and care he brings to his reds. The wine is fermented with native yeasts and aged in cement, with minimal sulfur added after malolactic fermentation.

Vineyards in Villié-Morgon, looking towards the Corcelette and Chiroubles — AWM 2014 Buying Trip to Beaujolais 

Michel Guignier strikes one as a vigneron who seems equally interested in the process and the finished wine, though his wines are always excellent. His cellar in Villié-Morgon is modest, but the conversations that happen there—often over a glass of Morgon or Chiroubles—reveal a deep commitment to organic farming and a constant desire to learn. He farms manually, works without shortcuts, and treats his vines like collaborators rather than commodities.

‘Les Améthystes’ reflects attention to tradition and detail. It’s not trying to be Burgundy; however, it does offer a remarkably similar experience to the whites of Mâcon—especially those with a leaner, more mineral profile. For those who love Chardonnay but find themselves priced out of Puligny or Meursault, this gorgeous Burgundy drink-alike wine offers a more affordable way in. It’s not a compromise; it’s a different path to the same table. And after all, it’s Beaujolais Blanc, so there’s definitely a coolness factor at work here.

In your glass, ‘Les Améthystes’ is clean and nicely layered. There’s citrus up front—more peel, not pulp—followed by a subtle floral lift and a quiet note of stone fruit. The texture is firm but not heavy, and the finish is more about deft persistence than power. It’s a wine that doesn’t ring the doorbell to announce itself, but instead knocks quietly at the door. There’s no oak to distract, just a clear line from vineyard to bottle.

At the table, it’s wonderfully versatile. Classic matches like grilled trout or goat cheese work beautifully, especially if there’s a bit of lemon or fresh herbs involved. It also plays well with more inventive fare: think roasted cauliflower with tahini, or a chilled soba noodle salad with sesame and ginger. It’s a wine that loves food, but doesn’t need it. For us, that’s part of its charm.

GRAPE VARIETAL

100% Melon de Bourgogne 

APPELLATION
Muscadet Sèvre-et-Mainee “sur lie” — Loire’s Pays Nantais.

TERROIR
Parcels rooted in gneiss and micaschist bedrock—classic Muscadet soils that emphasize a clean, saline-tinged profile.

VINIFICATION
Hand-harvested, immediately pressed; cool, two-week fermentation, then the wine rests on its lees through winter and isn’t racked until bottling—retaining a touch of natural CO₂ for a faint spritz.

TASTING NOTES
Pale straw edging toward light gold, the 2017 shows its time in bottle with preserved lemon, pear skin, sea spray, crushed shell, and a gentle brioche/almond note from lees aging. The palate is focused and salty, with lemon oil, green apple, and quince leading into a chalky snap and savory finish of oyster liquor and lemon peel; serve 8–10 °C in a generous stem, and consider a quick decant to wake it up.

FOOD PAIRING
Seafood and shellfish with lemon, herbs, and olive oil for pairings that echo its saline snap and leesy texture. Think oysters, moules marinières, grilled sardines, shrimp risotto, Korean-style fried chicken, and butter-basted cod with fennel–citrus salad.

Muscadet is the starring white wine made at the Atlantic end of the Loire, in the Pays Nantais. Here, the ocean breezes and low, rolling hills shape the Melon de Bourgogne, the exclusive grape of Muscadet. The Sèvre et Maine appellation—named for the two small rivers that crisscross the vineyards—is the heart of it, and Monnières sits right in the middle of that map.

Grand Fief de la Cormeraie is a venerable old-school producer in the Muscadet Sèvre et Maine, and their Muscadet is textbook on release—bright, saline, and direct—but also one that rewards patience. Give good Muscadet extra time to develop in the bottle, and it settles into a smoother, rounder place without losing its signature verve. This super-tasty Muscadet is built with that cellar arc in mind, so it’s a perfect example of why we love these wines after a long, quiet rest in the cellar.

Historically, the domaine was an old commanderie; the property was later divided, and today Véronique Günther-Chéreau and her daughter, Aurore, farm the remaining 12 hectares. It’s fully organic, everything is done by hand, and the vine density is old-school high—about 10,000 vines per hectare—with an average vine age around 65 years. The scale and the farming choices keep the work precise and the raw materials consistent year to year.

The estate itself is somewhat distinct for the area, characterized by clay and black slate (schist) over a bedrock mix of volcanic gneiss, mica, and granite, with a full southern exposure. Grapes are hand-harvested, destemmed, and pressed slowly; fermentations run spontaneously. Élevage is a classic sur lie process in large, subterranean, glass-lined tanks, which continues through winter into spring. Afterward, the wine is bottled and given another six months of rest before release. The result reads slightly richer than its neighbors, but remains balanced and clean.

In your glass, expect notes of preserved lemon, green apple, and pear skin, with a hint of sea spray and a subtle almond/brioche accent from time on lees. The palate is brisk and finely textured, with citrus oil upfront, a gentle mid-palate from the lees, and a stony, salty snap on the finish. Freshly released bottles feel taut; with age, the edges round off, and the flavors are superbly balanced with nicely retained definition.

Start with the classics for food pairings, favorites being oysters, clams, moules marinières, simple white fish with lemon and herbs, or a buttered lobster roll. Broaden the choices with fish and chips, salt-and-pepper calamari, buckwheat galettes, young goat cheese, or a shaved fennel–citrus salad. It’s also great with sushi and tempura, Vietnamese herb salads with lime, grilled sardines with capers, or fried chicken on a Sunday table. Serve well-chilled; a quick splash decant wakes it up nicely.

GRAPE VARIETAL
100% Gamay Saint-Romain, the local Gamay biotype, from organically farmed vines.

APPELLATION
Vin Mousseux Rosé, made by the méthode ancestrale in the Côte Roannaise, upper Loire Valley.

TERROIR
Pure granite hillsides in the Massif Central foothills –roughly 400–600 m elevation– that keep fruit lively and precise.

VINIFICATION
Hand-harvested; direct press at low temperature; bottled near the end of primary fermentation for a natural prise de mousse; disgorged after 6–10 months on lees. 

TASTING NOTES
Pale-pink sparkler with tangy red-berry tones, strawberry/raspberry, a hint of “English hard candy,” and a lightly off-dry balance kept taut by bright acidity; easy, low-alcohol refreshment. 

FOOD PAIRING
A natural choice for any occasion that calls for a tasty apéritif; great with goat cheese, charcuterie, sushi and tempura, mildly spicy dishes, berry tarts, or simply salty snacks.

Côte Roannaise sits high on the upper Loire, where the river is still young and the Massif Central’s granite hills face Beaujolais across a short stretch of countryside. This region is Gamay country—specifically, the local Gamay Saint-Romain—and the style leans into bright fruit with generally low alcohol levels. Domaine Pothiers Eclipse is a regional specialty: a méthode ancestrale sparkling Gamay that trades polish for personality.

The region’s terrain certainly lends itself to the wines made here: stony slopes at elevation, steady winds, and cool nights that keep the fruit lively. Instead of the broader Loire’s Chenin-based sparklers, Côte Roannaise fizzes are Gamay-driven and usually finished with a feint whisper of sweetness to balance their snap—making them easy to pour, easy to share, and very food-friendly.

Domaine des Pothiers has been a mixed farm for centuries; today, Romain Paire steers it with vines at center stage, plus rye fields and a small herd of Limousine cattle. The estate works biodynamically, and the appellation itself is tiny—roughly twenty-five growers total—so the conversation stays local. Granite soils, hand work, and a focus on the Saint-Romain biotype give the wines a distinct voice.

‘Eclipse’ is the Domaine’s Méthode Ancestrale bottling. Here’s the quick primer: Unlike méthode champenoise (the traditional method), where a dry base wine undergoes a second fermentation in the bottle via added tirage, méthode ancestrale captures the end of the first fermentation in the bottle. The result is lower pressure, lower alcohol (around 8% ABV), and a naturally off-dry balance. It’s usually a shorter time on lees, often side-steps dosage, and aims for freshness over complexity through aging.

Domaine des Pothiers
Photo courtesy of importer Jason Tippetts and Barrique Imports

In your glass, ‘Eclipse’ is pale pink with a gentle bead. Think tart strawberry and raspberry, a twist of citrus peel, and a lightly pleasant candy-shop echo that doesn’t tip into sweetness. The palate is pleasingly off-dry and shaped by bright acidity; the finish is clean, with just enough grip to make the next sip obvious.

For the table, start with classics: Loire goat cheese, charcuterie, fried chicken, tempura, or sushi. Then have some fun: bánh mì with herbs and pickles, spicy larb, tacos al pastor, savory crêpes with ham and eggs, or a berry tart. It’s also a stealthy great brunch bottle—fruit, fizz, and refreshment without the need for a nap.