Château de Javernand
シャトー・ド・ジャヴェルナン
Family-run, organic estate on Chiroubles' highest slopes.
Château de Javernand is a family-owned estate perched on the heights of Chiroubles in the Beaujolais region, overlooking the Saône valley. The Italian-inspired bourgeois house dates from the late 18th century. The estate has belonged to the same family since 1917, when it was purchased by Auguste Faye, a wine merchant from Mâcon. Today the fifth generation — Arthur Fourneau, his cousin Mathilde Pénicaud, and her husband Pierre Prost — farms roughly 10 hectares of vines at 350-450 meters altitude on granitic soils, using organic and agroecological methods (agroforestry, cover crops, indigenous-yeast fermentation with little to no added sulfites) since 2018 to express the elegance and freshness of one of Beaujolais' highest-altitude crus.
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Who Is This For?
For those who love elegant, high-altitude Gamay with vibrant acidity and a strong sense of terroir, and who appreciate organic, low-intervention winemaking.
Frequently Asked Questions
- Who owns Château de Javernand today?
- The estate has been in the Fourneau family since 1917. The fifth generation — Arthur Fourneau, his cousin Mathilde Pénicaud, and her husband Pierre Prost — has run it since 2011.
- Is Château de Javernand organic?
- Yes. Since 2018 the vineyards have been farmed organically and agroecologically, with agroforestry, cover crops, and indigenous-yeast, low-sulfite vinification.
- What makes the terroir of Château de Javernand special?
- The vines sit at 350-450 meters altitude on granitic soils, among the highest and coolest sites in the Chiroubles appellation, giving the wines notable freshness and mineral elegance.
- How old is the château itself?
- The Italian-inspired bourgeois house dates from the late 18th century; the estate as a wine-producing property has been continuously family-owned since 1917.
- Do Château de Javernand wines pair well with Japanese food?
- Yes, the bright acidity and gentle tannins of their Gamay-based Chiroubles pair well with grilled fish, yakitori, and soy-simmered dishes.