It's absolutely imperative that due respect is paid to the life force of the soil as this is transmitted directly to the vines. In turn, respect is due to the life force of the vines, as this is eventually returned to the soil. Each parcel is different, with its own history, its own geo-pedagogical characteristics, its precise location, the age of the vines planted there, its relationship with the grower who tends the vines... Each parcel of soil, therefore, needs to be treated according to its own individual character and requirements, whether the method applied is based on the principles of organic viticulture, biodynamics, applied geobiology or something entirely different.
The Château des Jacques is fully committed to this life-affirming approach, without being at all dogmatic about the philosophy. A pioneer among the producers who have put Beaujolais back on the fine wine map, the Château's culture is one of constant questioning and change, with the overall aim of improving our wines. The 69 hectares of vineyards at the Château des Jacques are primarily located in Moulin-à-Vent, Morgon and Fleurie. In short, our vineyards are situated in the region's best climats.
Moulin à Vent : Clos de Rochegrès (9.9ha), Clos du Grand Carquelin (4.9 ha), Les Thorins (3,8 ha), La Roche (1.6ha), Champ de Cour (5.8ha), Les Vérillats (5.7ha), La Rochelle (2 ha), Les Caves (2ha), Le Moulin (40 ares).
Fleurie : Bel Air (2.8ha), Grille-Midi (0.9ha), Cercillon (0.5ha)
Morgon : Corcelette (11 ha), Côte du Py (5.3ha), Roche Noire (4ha)
Beaujolais white
"Clos de Loyse"
Harvesting is done by hand. As soon as they are picked, the grapes are transported in small bins straight to the winery. A vibrating table separates the healthy grapes from the raisined berries and insects that are always found in vineyards that are managed naturally. Triage follows in order to ensure that only the very best grapes are vinified.
Then, before they are tipped into a fermentation tank, the grapes pass through a destemmer that carefully removes each grape from its stalk. The Château des Jacques was among the first properties in Beaujolais to use this technique, which permits the winemaker to macerate the grapes for a long time without risk of extracting green tannins from the stems.
The process of alcoholic fermentation can be considered to be the point at which a wine is conceived. At the Château des Jacques,
the fermentation is both lengthy and natural, just as it was in the time of our ancestors. We do not add anything so that, over the course of 20 to 30 days, the natural yeasts can do their job of transforming healthy grapes into a perfectly balanced wine.
Over the course of the next 10 months, the wines will be allowed to grow and develop in the 'cocoon' of oak casks contained within the 17th-century cellar.
Bottling, a delicate operation, takes place on a state-of-the-art bottling line at the Château des Jacques.
The Gamay grape is a member of the Pinot family. More generous and fruity than its aristocratic cousin, Pinot Noir, Gamay is perfectly adapted to the poor, acidic granite soils of the Beaujolais region. Its easy-going character needs to be brought out by the winemaker, and if this is done correctly, the wines created will be delicate and silky, with supple tannins.
The ageing potential of the wines created at the Château des Jacques - their life expectancy - is similar to that of the best Burgundian crus. They need between two and four years of bottle age to reach maturity, and they always reveal themselves best when decanted.
