COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Gamay
PRODUCER
Château des Jacques
REGION
Beaujolais
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
Château des Jacques, located in Romanèche-Thorins, has been owned and managed by the historic Burgundy house Maison Louis Jadot since 1996. The estate is widely recognized as a pioneer in elevating the status of Cru Beaujolais by applying traditional Burgundian viticultural and winemaking philosophies. The "Champ de Cour" climat is a historically walled 5.8-hectare vineyard situated at the base of the slope just below the famous 16th-century Moulin-à-Vent windmill. The soils here are unique, featuring decomposed pink granite sands enriched with clay, silt, and ancient alluvial sediments. This clay-heavy composition yields a more robust, structured, and muscular expression of Gamay compared to the lighter, sandier plots of the appellation, often drawing comparisons to the fine Pinot Noirs of the Côte de Nuits as it ages.
ALCOHOL
13.5%
AVG. PRICE
€25
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
15-16°C
INTERESTING FACTS
Fact 01
Château des Jacques was purchased by Maison Louis Jadot in 1996, pioneering Burgundian-style winemaking in Beaujolais.
Fact 02
The Champ de Cour vineyard lies directly in the shadow of the historic 16th-century stone windmill that gives the appellation its name.
Fact 03
Unlike sandier plots, Champ de Cour's clay-rich soils produce a muscular Gamay that ages gracefully like a Côte de Nuits Pinot Noir.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking for the "Champ de Cour" bottling reflects a meticulous, Burgundian-inspired approach. Grapes are hand-harvested from vines averaging 30 to 60 years of age and rigorously sorted on vibrating tables. The fruit is predominantly destemmed to prevent the extraction of green, rustic tannins. Fermentation is carried out using only native, ambient yeasts in closed vats. Maceration is long and slow, lasting between three to four weeks, with vintage-adapted cap management techniques such as punching down (pigeage) and pumping over (remontage). The wine is then aged for approximately 10 months in the estate's historic 17th-century cellars, utilizing a combination of concrete tanks and French oak barrels sourced from the Allier, Limousin, and Nivernais forests, including a portion of new oak.
