Frédéric Berne

Beaujolais, beaujolais France

Brought up on a farm in Beaujolais, Frédéric Berne has always had a natural connection with the land around him. Encouraged by his parents to do something different, and attracted by wine’s ability to express its surroundings, he decided to become awinemaker. After a few years working across southern Burgundy, Frédéric finally set up on his own in 2013. Inspired by the diversity of the granite soils in Lantignié (close to Régnié and Chiroubles), Frédéric established himself in the grounds of Château de Vergers, in the heart of the village. Firmly committed to highlighting what he calls “the many faces of Gamay” in his wines, Frédéric also strongly believes that Lantignié has the potential to become the eleventh cru of Beaujolais.

Frédéric has seven and a half hectares between Beaujolais-Villages, Morgon, Régnié and Chiroubles, and is currently converting all of his vineyards to organic viticulture. The vineyards mainly sit on variations of granite bedrock with mineral components of quartz, which lend elegance and purity to the wines. His parcel of Morgon ’Corcelette’, just over one hectare in size, is on sandy granite soil and sits at almost 400 metres elevation.

All the grapes are hand harvested and undergo a maceration which lasts between 5 to 15 days, depending on the fruit. Frédéric follows a policy of minimal intervention in his winemaking and uses only natural yeasts. The Lantignié ‘Granit Rose’ is a blend of different parcels grown on granite soil in Lantignié. Made in a fresh, vibrant style, with 100% whole-bunch fermentation in stainless steel tanks, it has an exuberant red fruit character with fine tannins from the granite. Frédéric’s Lantignié ‘Pierre Bleue’ is made using the same techniques as the Granit Rose. The Gamay for this wine is grown on predominantly clay soils, giving a more fragrant wine, with notes of bramble and black cherry compote. His Régnié ‘Aux Bruyères’ comes from a 1.5 hectare parcel, which sits on granite and quartz soils that lend an intense purity of fruit and notable concentration to the wine, located at 300m altitude. The wine is aged in used oak barrels for 12 months before release. The ‘Corcelette’ vineyard is one of the most recognised climats of Morgon, producing wines of great intensity and mineral expression. Frédéric’s Morgon ‘Corcelette’ is pressed using the château’s old screw press, and then fermented on its skins for 14 days before spending 12 months in oak barrels, of which 10% is new. The resulting wine is rich with bright fruit, and expresses the power and concentration from this site with stunning precision.


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