Charly Thévenet New Releases | Summer 2018/19

Growing up as the son of Beaujolais’ famous Jean-Paul Thévenet, a member of the notorious “Gang of Four”, Charly learnt the trade at a very young age. Gaining extensive experience helping his father, and working in Marcel Lapierre’s winery, he purchased a parcel of eighty-year-old vines in Régnié, west-southwest of his hometown of Villié-Morgon. We visited Charly in May this year and found a quiet, considered man who had firm opinions about Gamay and the region in general. He prefers whole-bunch ferments of ripe, heavily sorted fruit, at a low temperatures, with no filtration. He farms his 3ha vineyard biodynamically, and produces less than 600 cases.

Charly during a barrel tasting in May 2018


“A local boy through and through, Charly Thévenet was born and brought up in the region, nurtured in the credo of traditional winemaking by his father Jean-Paul and by Marcel Lapierre, for whom he worked for a while. ‘Their basic principles were the use of natural yeast (and consequently no chemicals in the vineyard) and to harvest ripe fruit – and for the wines I like it would be impossible to do anything else,’ he says. In 2007 he bought a 3ha vineyard in Régnié, running the tiny domaine separately from his father’s in Morgon, while at the same time working alongside him. From this year the two will be amalgamated as Jean- Paul retires. Charly now vinifies with whole bunches at low temperatures. ‘The technique works in the Beaujolais with our old vines as you get the fruit and the notion of terroir,’ he explains. Like his father he is a recognised figure in the region, but outside discreet and adverse to publicity.”

(2018, Decanter Magazine)

The greater Burgundy region



2017 Grain & Granit Régnié 

  • Gamay grapes are grown on granite soil. The vinification takes place at low temperature of 10°C with indigenous yeast with a following maceration of 3 weeks. Time is left to work its magic and the only intervention is a twice-weekly analysis that monitors the wine’s evolution. The wine is aged for 1 year in 50% concrete vats & 50% Burgundy barrels, already used for 3 vintages, before the wine is racked and bottled without filtration or fining. No sulphur is added. 
  • The wine displays an attractive, bright, clear ruby colour, with a fresh nose of tart red fruits, cranberry and wild strawberry. The palate is perfectly balanced and elegant with a lively acidity and notes of forest fruits and wild herbs.