Philippe Jambon
フィリップ・ジャンボン
A master of zero-sulfur, long-aged natural wines from Beaujolais.
Philippe Jambon is a cult figure in the natural wine world, based in Chasselas, Northern Beaujolais. A former sommelier, he established his domaine in 1997, managing approximately 5 hectares of vineyards. He is renowned for his uncompromising philosophy of zero-additive winemaking and exceptionally long barrel aging, often releasing wines years after the vintage. His 'Une Tranche de...' series exemplifies his dedication to purity, patience, and the expression of terroir, resulting in wines with profound complexity, oxidative nuance, and remarkable stability without the use of sulfur.
Cuvées
No cuvées registered yet.
Who Is This For?
Ideal for natural wine enthusiasts who appreciate oxidative complexity and wines that defy conventional aging timelines.
Frequently Asked Questions
- Does Philippe Jambon use sulfur in his wines?
- Philippe Jambon produces his wines with absolutely no added sulfur at any stage of the winemaking process.
- Why are his wines released so long after the vintage?
- He believes in extended barrel aging to allow the wines to achieve natural stability and profound complexity before they are ready for consumption.
- What grape varieties does Philippe Jambon work with?
- Based in Chasselas in northern Beaujolais, he works mainly with Gamay for his reds and Chardonnay for his whites, farmed without chemicals on around 5 hectares.
- What is the 'Une Tranche de...' series?
- 'Une Tranche' (a slice of ham, a pun on his name Jambon) is his accessible cuvee line, partly made from purchased grapes grown by like-minded friends, offering an earlier-drinking entry into his zero-additive style.
- Do his wines pair well with Japanese cuisine?
- The oxidative character and savory depth of his wines make them excellent companions for umami-rich Japanese dishes like soy-sauce-based simmered fish or aged cheeses.