Long before its purchase by the famous Burgundian merchant house Louis Jadot, this was the leading estate in Beaujolais. Above all else, Château de Jacques was renowned for applying a singular, Pinot Noir-like approach to its Gamay grapes, releasing wines of considerable richness and texture, unlike any other in the appellation. The arrival of Louis Jadot and master winemaker Guillaume de Castelnau in 1996 only strengthened the estates’ appeal, cementing des Jacques’ position as the finest producer of Beaujolais cru in the entire region.
Château de Jacques is a historic and proud property, with an established pedigree in quality winemaking. The cellars were constructed at the end of the 16th century, although the present Château was not constructed until the mid-1800s. At the time, many wealthy landowners from Paris and Lyon were investing in great Château in the Beaujolais region, building stately mansions that served as both the wineries’ headquarters and often as their summer homes. However, over time the Château’s reputation declined in line with the reputation of Beaujolais overall, not helped by the Beaujolais Nouveau craze! It was still regarded as the top producer of Beaujolais, but its status in the fine-wine world had undeniably diminished.
Its major renaissance occurred at the end of the 20th century when Louis Jadot purchased the estate and installed Guillaume de Castelnau as the winemaker – a retired Cavalry Major no less. Then, Jadot acquired another property, Château Bellevue, in the region of Morgon in 2001, amalgamating both properties under the flagship of Château de Jacques in 2008. But more significant was Castelnau’s arrival, which signaled a new era of prosperity for Château de Jacques; de Castelnau has made major changes in the estate’s viticultural and winemaking practices. For a start, maceration times during fermentation were extended, as was the use of new French oak. Guillaume also set the property on a course towards bio-dynamic certification, removing as far as possible chemical fertilizers and herbicides, demonstrating a deep respect for the incredibly varied terroir of the Beaujolais region. To the extent, 5 separate sites have been isolated from the estate’s other Gamay vines (as a result of boasting a superior terroir) and each of these is aged in new oak, bringing the ethos of the Cote d’Or to Beaujolais.
Today, Château de Jacques is both a stunningly beautiful property and a shining example of what can be achieved in a once maligned part of Burgundy. The wines show a previously unseen sumptuous, velvety quality, particularly the Grand Crus which have the structure to age for decades. In fact, they provide an ideal response to naysayers who insist that Gamay cannot compete with the best wines of the Cote d’Or – truly, these are the most magnificent wines made in Beaujolais today.
Château des Jacques Morgon
100% Gamay. Fermented using indigenous yeasts for a period of not more than 20 days in stainless steel tanks, 50% of the wine was then aged in 15% new French oak for 10 months.
Château des Jacques Moulin-a-Vent Champ de cour
100% Gamay. A special cuvee produced from 5 hectares, the wine is fermented in closed tanks before being aged in oak barrels for 10 months. The wine will benefit from cellaring.
Château des Jacques Moulin-a-Vent Clos de Thorins
100% Gamay. A special cuvee produced from 7.5 hectares, the wine is fermented in closed tanks before being aged in oak barrels for 10 months. The wine will benefit from cellaring.
Château des Jacques Moulin-a-Vent La Roche
100% Gamay. A special cuvee produced from 3.75 hectares, the wine is fermented in closed tanks before being aged in oak barrels for 10 months.
Château des Jacques Chenas
100% Gamay. Fermented using indigenous yeasts in stainless steel tanks, the wine is then aged in French oak for 11 months.
Château de Jacques Morgon Cote du Py
100% Gamay. Fermented using indigenous yeasts in stainless steel tanks, the wine was then aged in French oak for 18 months.
Château de Jacques Moulin-a-Vent Clos de Rochegres
100% Gamay. Fermented using indigenous yeasts in stainless steel tanks, the wine was then aged in 100% new French oak for 10 months. The prestige cuvee of the property, suitable for extended cellaring.
Tel +33 03 85 35 51 64
Fax +33 03 85 35 59 15
- AOC Moulin-a-Vent
- 17th century.
- Area under vine
- 80 Hectares
- Age of vines
- 30 years+ Low yields
- Oak barrel origin
- Guillaume de Castelnau
- Louis Jadot
- Approximately 300,000 bottles, depending on the vintage
- Grape varietals
- Gamay, Chardonnay