PRODUCER: Jean-Paul et Charly Thévenet
REGION: Morgon, Régnié; Beaujolais, France
WINEMAKERS: Jean-Paul et Charly Thévenet
The renaissance of Beaujolais may have begun with the philosophy of icon Jules Chauvet, but it reached its maturity under his disciples, the renowned ‘Gang of Four.’ Following in Chauvet’s footsteps, Marcel Lapierre, Guy Breton, Jean Foillard, and Jean-Paul began creating terroir-driven wines of remarkable complexity and quality. A stark difference to the overly fruity, chaptalised, and insipid wines which dominated Beaujolais exports in for years prior, the 1980s signified a watershed moment in the region. Now working alongside his son Charly, Jean-Paul Thevénet continues to elevate Beaujolais into the highest echelon of wine.
WINERY HISTORY
Jean-Paul Thevénet is a third-generation Beaujolais producer who took control of his family domain in 1976, during a pivotal period in the history of Beaujolais. Modern farming techniques had revolutionised the region in the decades after WWII, bringing fertilisers, herbicides, commercial yeasts, and chaptalisation to the forefront of the regions wine production. Jean-Paul picked up where his father left off, using these techniques to maximise production. There were, however, those producers who thought this new age heralded a deleterious future. Foremost among them was Jules Chauvet, a local biochemist and vigneron. Believing the best Beaujolais is crafted with a focus on terroir-driven wines and natural methods, Chauvet flew in the face of prevailing wisdom. His methodology and dedication would, in time, prove transformative. Having learned from his mentor, Chauvet, Thévenet elected to make a radical change to his practices, farming in an organic manner and practicing minimal intervention winemaking. Jean-Paul has now been joined by son Charly, who stands poised to continue his father's excellent work.
VITICULTURE & WINEMAKING
As with many artisanal producers, much of the Thevénet’s work is focused in the vineyard. Farming is organic, and new techniques introduced by Charly – such as biodynamics and manual tilling – have only increased the quality of fruit. Low yielding, old vines - some over a century-old - produce fruit which is hand-harvested and sorted. Lengthy carbonic maceration at low temperatures follows, after which the wines spend six-to-eight months in used Domaine de la Romanée-Conti barrels. Quite remarkably, the Thévenet's often work without the use of any sulphur dioxide, a common preservative and antibacterial compound used by winemakers nearly universally. With minimal interventions used, the wines produced are distinguished by a rustic finesse and unrivalled beauty. The plush, perfumed Morgon and the spicy, granitic Régnié define what Cru Beaujolais can be at their best. Legends of this little pocket south of Burgundy, the Thevénets show no sign of slowing down.
IN THE PRESS
"Jean-Paul Thévenet—along with Jean Foillard, Guy Breton and ringleader the late Marcel Lapierre—is one of the original natural winemakers of Morgon, and he produces some of the appellation's most elegant wines from his less than five hectares of vines. Picking late and fermented at low temperatures with carbonic maceration, élevage is in used Burgundy barrels." - William Kelley, Wine Advocate
"Jean-Paul Thévenet needs little introduction in Beaujolais; he is one of the gang of four (the others being Guy Breton, Jean Foillard & Marcel Lapierre) to start the natural wine movement in the region." - Christelle Guibert, Decanter
"Father and son now work together under one label, carrying forth Jean-Paul’s vision of pure and profound Beaujolais from old vines via sustainable farming and low-intervention winemaking. The Thévenets’ plush, mouth-filling Morgon and spicy, stony Régnié are a testament to their status as natural wine pioneers, definitively cementing their legacy in the Beaujolais hall of fame." - Kermit Lynch
