Arnaud Aucoeur
アルノー・オクール
A Villié-Morgon house since 1825, mastering the power of Morgon and the elegance of white Beaujolais.
Vignoble Arnaud Aucoeur is a family-run estate founded in 1825 in Villié-Morgon, making it one of the oldest wine houses in the heart of the Beaujolais region. Now run by Arnaud and Mélanie Aucoeur, the estate farms vines across the finest crus of the region — Morgon, Saint-Amour, Moulin-à-Vent, Juliénas, Fleurie and Chiroubles — with a focus on sustainable, terroir-driven winemaking. Its Morgon bottlings from old vines (Vieilles Vignes) showcase the power and complexity of Gamay grown on granitic soils. Beyond its celebrated reds, the estate has gained recognition for high-quality white Beaujolais made from Chardonnay, offering freshness, minerality and elegance that challenge traditional perceptions of the region's white wines.
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Who Is This For?
Ideal for wine enthusiasts seeking authentic, terroir-focused Beaujolais crus and those curious about the rising quality of white wines from the region.
Frequently Asked Questions
- What is the signature style of Arnaud Aucoeur's Morgon?
- The signature style is characterized by deep structure, intense fruit concentration, and a distinct mineral backbone derived from the granitic soils of Morgon.
- Does Arnaud Aucoeur produce white wine?
- Yes, the estate produces highly acclaimed white Beaujolais made from Chardonnay, noted for its freshness and refined mineral profile.
- How long has the Aucoeur estate been making wine?
- The estate was founded in 1825 in Villié-Morgon, making it one of the oldest wine houses in the village. It is currently run by Arnaud and Mélanie Aucoeur.
- What does 'Vieilles Vignes' mean on their labels?
- It indicates that the wine is crafted from old vines, which typically produce lower yields of more concentrated and complex grapes.
- Are Arnaud Aucoeur wines suitable for pairing with Japanese cuisine?
- Yes, the elegant white Beaujolais and the structured Morgon pair exceptionally well with Japanese dishes such as grilled fish, sashimi, and soy-sauce-based simmered meats.