Guillaume Chanudet

Guillaume Chanudet is, first and foremost, a farmer, being the fifth generation of his family to tend vines in the Beaujolais Cru of Fleurie. His grandfather was a pépiniériste, planting and operating a vine nursery from which the family made the massal selection for their vineyards. As a result, there are no clonal plantings across the family’s holdings, an extremely rare occurrence not only in Beaujolais but across France as a whole.

Though Guillaume had no obligation to run his family vineyards or vine nursery, he wanted to continue the legacy of his father and grandfather, recognising the vast potential of the family’s old vineyards. His vineyards total seven hectares, 95% of which are in Fleurie, with 5% in Moulin-à-Vent.

Guillaume made his first vintage in 2014 and has since implemented 100% whole bunch fermentation to enhance the aromatic lift and structure of his wines. He now prefers a shorter semi-carbonic maceration of 10 days in concrete, rather than 20, to lend additional freshness. Fermentation takes place in stainless-steel, which he believes best expresses what he refers to as his “grands terroirs”.

The ‘La Madone’ Fleurie hails from a 1.2-hectare plot within the lieu-dit, planted by Guillaume’s grandfather in 1963. Overlooking the village of Fleurie, ‘La Madone’ is widely regarded to be the finest site in the Cru, comprising 38 hectares in total on 100% pink granite soils. Guillaume’s plot is planted with two rootstocks: one early ripening, one late ripening. When he first began working these vines, he couldn’t understand his grandfather's logic in choosing this mix. Yet he now understands that these rootstocks help create perfect balance in the final wine. He now replants like this throughout his other vineyards, using his grandfather’s logic and the same massal selections. “Everyone moves so quickly nowadays; we need to take time to stop and think and draw on the wisdom of past generations” Guillaume explains. The wine balances a juicy and expressive red-fruit core with firm, ripe tannins and supple texture.