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Domaine d'Argenson

So the story can live on…

In just twenty years, the Beaujolais region has lost half of its vineyards.

Behind that figure, landscapes are changing and traditions are slowly fading.

With no successor, our estate faced the same fate.

Yet, with its history and its fine terroirs, it only needed someone to bring it back to life.

Map of French wine regions: Beaujolais, between Burgundy and the Rhône Valley

The call of the land

At 75 years old, my father-in-law is finally fulfilling a lifelong dream: to own his own vineyard.

Following in his footsteps, I left office life and the endless chase for kpis to reconnect with the rhythm of the seasons, the tangible, and the earth.

We had everything to learn, but it soon became clear that we had to care for every single vine to reveal terroirs far too precious to lose.

Revealing the terroir

Where the old estate chased yields, we hunt for identity.

To care for the land and farm sustainably, I chose to prune shorter and have pulled out one row in eight so the vines can breathe. Simply doing things right.

Fewer grapes, but healthy berries full of caracter of their terroir.

Wines faithful to the appellation

Each plot has its identity, its soil, its exposure, its history…

Thus, each of our two Crus is offered in two cuvées:
• Our one-plots, Pierreux and Brulhié, are the purest expression of the terroir.
• La Cadole and Pater, a selection of our other plots, highlight our blending know-how.

Côte de Brouilly - Cuvée Brulhié
Technical sheet

Côte de Brouilly Cuvée Brulhié

Technical information

The "Brulhié" cuvée is a single-plot wine hailing from one of the finest terroirs in Côte de Brouilly. Not only is it the estate’s historic plot, but it also adjoins the winery and rises to an elevation of 348 meters towards the summit. The climb is rewarded with a magnificent view over the Saône Valley, extending as far as Mont Blanc.

Our Gamay vines have an average age of 57 years and grow on steep slopes covered with blue volcanic stones. Traditional *gobelet* (bush vine) training is gradually giving way to cordon training, trellising, and cover cropping to foster living soils.

This is where the first week of hand-harvesting takes place, once the grapes have reached optimal ripeness. Whole-cluster maceration lasts 12 to 14 days in concrete tanks, followed by gentle pneumatic pressing. The wine is partially aged in oak barrels.

Food pairing

To the eye : garnet color.
On the nose : bouquet of red and black fruits, with a hint of vanilla.
In the mouth : Very fine and melted attack; good length in the mouth.

This Côte de Brouilly, served between 14 and 16°C, will accompany the simple cuisine of our regions as naturally as the jewels of French gastronomy. Good aging potential.

Ratings and Awards

94 points by Wine Enthusiast;
94 points by Stuart Pigott;
91 points by James Suckling

Côte de Brouilly
Technical sheet

Côte de Brouilly Cuvée Pater

Technical information

The "Pater" cuvée comes from vineyard plots located "around my father’s house" and benefits from our blending expertise. Rising from 282 to 401 meters in altitude, these plots offer stunning views of the Ardières Valley.
Our Gamay vines—trained in the *gobelet* style—have an average age of 63 years. The soils consist of blue volcanic rock.
 
This marks the start of the second phase of our hand-harvesting, carried out at optimal ripeness. Whole-cluster maceration in concrete tanks for 12 to 14 days is followed by gentle pneumatic pressing. The wine is partially aged in oak barrels.

Food pairing

To the eye: garnet color, with purplish reflections.
On the nose: Scents of black fruits, pepper, and floral.
In the mouth: Fresh and invigorating attack and class, cherry on the palate; sustained finish with a beautiful tannic structure.

This Côte de Brouilly, served between 14 and 16°C, will accompany the simple cuisine of our regions as naturally as the jewels of French gastronomy. Good aging potential.

Ratings and Awards

93 points by Wine Enthusiast;
93 points by Stuart Pigott;
91 points by James Suckling.

Brouilly - Cuvée Les Pierreux
Technical sheet

Brouilly Cuvée Les Pierreux

Technical information

The "Les Pierreux" cuvée is a single-plot wine sourced from one of Brouilly’s finest terroirs. A historic plot for the estate, it is situated between the eponymous château and Le Sancillon, at the foot of the southern slope.

Our 50-year-old Gamay vines are trained in the *gobelet* (bush vine) style and grow in stony, sandy soils of ancient alluvial origin.

The harvest begins at Pierreux each year, carried out by hand at the point of optimal ripeness. Whole-cluster maceration lasts 12 days in concrete tanks, followed by gentle pneumatic pressing. Maturation takes place in stainless steel tanks.

Food pairing

To the eye: deep ruby ​​color.
On the nose: aromas of intense red fruits, delicate floral notes and sweet spices.
In the mouth: supple attack, melted tannins, long and silky palate.

Served at 57°F, it will naturally accompany all bistro dishes, but also cheeseburger, pulled pork, fried chicken or meatloaf.

Ratings and Awards

93 points by Stuart Pigott;
92 points by James Suckling;
91 points by Wine Enthusiast.

Brouilly
Technical sheet

Brouilly Cuvée La Cadole

Technical information

The "La Cadole" cuvée comes from vineyard plots featuring an old stone hut that serves as a shelter. It benefits from our expertise in blending.
Our Gamay vines cover 4 hectares, planted on granitic soils of varying depths.
We are gradually transitioning from the traditional *gobelet* (bush vine) training method to cordon training and trellising, alongside the use of cover cropping to foster living soils.

The grapes are harvested at optimal ripeness and destemmed, followed by a 12-day maceration in concrete tanks and gentle pneumatic pressing. The wine is aged in stainless steel tanks prior to bottling.

Food pairing

To the eye: brilliant ruby ​​color.
On the nose: aromas of red fruits, raspberries, sweet spices.
In the mouth: fresh attack, discreet and elegant tannins.

This Brouilly, served between 14 and 16°C, will naturally accompany all bistro dishes, such as a parsley ham, a country terrine, a grilled pig's trotter.

Ratings and Awards

92 points by Stuart Pigott;
90 points by James Suckling.

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Contact Us

For any questions, you can send us a message by filling the form opposite.

+33 (0)4 74 09 01 42 Monday to Friday from 8h-12h and 13h30-18h
contact@domaine-argenson.com
1339, Route du Mont Brouilly 69460 ODENAS
FRANCE

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