About Domaine de Vernus
Domaine de Vernus is a Beaujolais estate in Régnié-Durette, created in 2019 by Frédéric Jametton, a former insurance broker who acquired the property in 2017. Jametton enlisted Guillaume Rouget — the second son of celebrated Vosne-Romanée grower Emmanuel Rouget and great-nephew of the legendary Henri Jayer — as consulting winemaker. Drawing on Burgundian methods rather than the region's traditional semi-carbonic maceration, the domaine partially destems its Gamay (around 70%), ferments in stainless steel, and ages in gently used Burgundy barrels for 10-11 months. From just over 12 hectares of old, low-yielding goblet-trained vines around the hamlet of Vernus, the estate produces exclusively Beaujolais Crus and Villages wines — Régnié, Fleurie, Morgon, Chiroubles, Moulin-à-Vent and Beaujolais-Villages — farmed with reasoned, sustainable viticulture that preserves soil health and biodiversity.
Who Is This For?
For drinkers who want Beaujolais Cru wines made with Burgundian rigor and age-worthy structure — ideal alongside French bistro fare or delicate Japanese dishes like grilled fish and yakitori.
Wines of Domaine de Vernus
No cuvées registered yet.
Frequently Asked Questions
- Who founded Domaine de Vernus?
- Frédéric Jametton, a former insurance broker, acquired the property in 2017 and founded the estate in 2019 in Régnié-Durette.
- Who is the consulting winemaker at Domaine de Vernus?
- Guillaume Rouget, second son of celebrated Vosne-Romanée grower Emmanuel Rouget and great-nephew of Henri Jayer, oversees vinification.
- What winemaking approach does the domaine use?
- Unlike Beaujolais's traditional semi-carbonic maceration, Vernus partially destems its Gamay, ferments in stainless steel, and ages in gently used Burgundy barrels for 10-11 months.
- Which appellations does Domaine de Vernus produce?
- The estate makes exclusively Beaujolais Cru and Villages wines: Régnié, Fleurie, Morgon, Chiroubles, Moulin-à-Vent, and Beaujolais-Villages.
- Do Domaine de Vernus wines pair well with Japanese cuisine?
- Yes — their elegant tannins and bright acidity pair beautifully with grilled fish, yakitori, and soy-based simmered dishes.