Chiroubles Indigène – Château de Javernand

Chiroubles Indigène Javernand is a Gamay fermented with native yeasts and made above all for pleasure: a rich aromatic palette, silky tannins and great charm from its very first year.

Château de Javernand in Chiroubles

A family property since 1917, the château stands on the heights of Chiroubles, at 430 metres, in the middle of 55 hectares in one block. Arthur Fourneau and Pierre Prost run plots that are converting to organic farming and are developing agro-ecology: cover crops, hedges and agroforestry trees.

Chiroubles Indigène Javernand: farming and winemaking

The plots, 10 to 35 years old, are planted on weathered pink granite that is very sandy and relatively poor. The Gamay Noir is trained short on a cordon, has been converting to organic farming since 2019-2020, and yields 40 hl/ha. Harvesting is by hand. Production is about 10,000 bottles.

The wine

Carbonic maceration is carried out on whole bunches for about ten days, at controlled temperature and with very little intervention. Fermentation starts naturally with native yeasts. After 8 months in concrete tank the wine is not filtered; a light sulphite addition is made only if needed, just before bottling.

Tasting notes and food pairing

The cuvée shows a rich, 100% grape aromatic palette, coming from carbonic maceration and the diversity of native yeasts. Silky tannins and the absence of filtration give it great charm. It can be enjoyed from its first year and may need decanting when opened. Try it with a pâté en croûte or roast pork with apples, at around 13 °C.

From the same family

Continue with Chiroubles Climax or Chiroubles Les Gatilles, or discover our Beaujolais wines.

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