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.
Michel Guignier — Looking more like a mad scientist than vigneron!
Photo courtesy of importer Jason Tippetts and Barrique Imports
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.