Jean-Paul et Charly Thévenet Régnié Grain & Granit 2021

Jean-Paul and Charly Thévenet are influential figures in the Beaujolais wine region, known for their dedication to natural winemaking practices. Jean-Paul Thévenet, often called "Paul-Po," is a third-generation winemaker who took over his family estate in Morgon in 1976. He became a crucial figure in the natural wine movement during the 1980s, alongside Marcel Lapierre, Guy Breton, and Jean Foillard. Together, they are known as the "Gang of Four," advocating for a return to traditional viticulture and winemaking techniques.

The Thévenet estate spans five hectares of vineyards planted on pink granite soils, which impart a distinctive minerality to their wines. Since 2008, Jean-Paul and his son, Charly, have implemented organic and biodynamic farming practices. Their approach includes avoiding synthetic herbicides and pesticides, late harvesting, rigorous grape sorting, minimal sulfur dioxide usage, and natural fermentation with ambient yeasts. These practices allow the true character of their wines to shine through, emphasizing the natural flavors and complexity of the Gamay grape.

The Beaujolais wine region, located in the eastern part of France, is an integral part of the Burgundy wine area but maintains a distinct identity due to its unique wine production methods and grape varieties. It stretches from the southern tip of Burgundy to the northern parts of Lyon, encompassing about 55 kilometers from north to south and 25 kilometers from east to west.

Beaujolais is primarily known for its use of the Gamay grape, which is relatively easy to cultivate and ripens early. The region's soils are diverse, with granite predominating in the northern areas and sedimentary rock in the south. This geological variance significantly influences the flavor profile and structure of the wines produced here.

The region is famous for Beaujolais Nouveau, a young wine released annually on the third Thursday of November. This tradition celebrates the end of the harvest. It involves the wine made with carbonic maceration, emphasizing fresh, fruity flavors without extracting bitter tannins from the grape skins.

Apart from Beaujolais Nouveau, the region also produces more structured and complex wines, particularly from the ten Crus of Beaujolais, named areas recognized for higher quality. These crus include Brouilly, Morgon, and Moulin-à-Vent, among others. Wines from these areas are capable of aging and evolving complexity over several years.

Beaujolais wine production is divided into three classifications: Beaujolais AOC, for wines typically light and fruity, suitable for immediate consumption; Beaujolais-Villages AOC, coming from 38 designated municipalities and offering slightly higher complexity; and the aforementioned Cru Beaujolais, from the ten specific areas known for their distinctive and more robust wines.

The Beaujolais region produces approximately 70 million liters annually, accounting for nearly half of all Gamay-based wines globally. Wine growing and production here rely heavily on traditional knowledge and practices, with many growers adhering to natural wine production methods. These practices emphasize minimal intervention in the vineyard and winery to preserve the natural expression of the grape and terroir.

Beaujolais wines are celebrated for their versatility in pairing with a wide range of foods, from light salads to hearty meat dishes. This makes them a favorite among various dining contexts, from casual to refined. The region's commitment to quality and tradition, along with its innovative approach to winemaking, continues to attract interest from wine enthusiasts worldwide.