Chateau de Javernand Chiroubles Les Gatilles 2019

  • 92 James
  • 90 Wine
3.4 Good (25)
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Chateau de Javernand Chiroubles Les Gatilles 2019  Front Bottle Shot
Chateau de Javernand Chiroubles Les Gatilles 2019  Front Bottle Shot Chateau de Javernand Chiroubles Les Gatilles 2019  Front Label

Product Details







Winemaker Notes

Gatilles are the little grey lizards that are abundant in the vineyards of Chiroubles, where the sunlight warms the sandy, stony soils. The 2019 Gatilles is made from 40-50 year old Gamay Noir vines from different vineyard plots of sand over granite bedrock. All vineyards are in organic converstion. Some plots are vinified utilizing carbonic maceration while others are vinified using classic Burgundian techniques. The different plots are blended together and allowed to rest for nine

months in neutral concrete tanks before bottling. The resulting wine has pretty floral nose with a mix of cherry and spice both on the nose and the palate. The wine is bright and round with juicy red fruits. 

Professional Ratings

  • 92
    Subtle dry-earth, floral and red-fruit aromas lead you into this sleek, well structured Chiroubles that isn’t in any way dramatic, but has some real mystery at the long, delicate finish. Drink or hold.
  • 90

    This rich wine has a generous structure and ripe black fruits that shine brightly. Freshness and texture will allow the wine to age.

Other Vintages

  • 89 James
Chateau de Javernand

Chateau de Javernand

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Chateau de Javernand, France
Founded in 1917, Chateau de Javernand consists of a beautiful 18th century Château and almost 50 hectares of vines, located in the heights of Chiroubles, offering a wonderful view of the Saône valley. Arthur Fourneau and his good friend, Pierre Prost, produce benchmark Chiroubles from top quality vineyards, planted on poor, sandy, granite slopes, situated on what is arguably this cru's finest terroir. Arthur's great grandfather, Auguste Faye, a wine merchant from Macon, bought Javernand in 1917, after visiting and falling in love with the Château and the surrounding property. Arthur, the fifth generation, and Pierre were both sons of winemakers who met in engineering school in Lyon. They became fast friends and Pierre wound up marrying Arthur’s cousin, Mathilde, and joined the estate in 2011. They now produce four cuvees of Chrioubles and one white Macon 6.5 ha of vines currently in organic conversion and agro-ecology (planting trees). The entire property consists of another 20 ha of woods and 15 ha of fields. Chiroubles, the highest altitude of all the Beaujolais crus, produces some of the lightest yet most refreshing wines in Beaujolais. The poor, sandy, granitic soils are very similar to neighboring Fleurie yet the higher elevation has historically produced wines that are leaner in style. Recent vintages have produced wines with more depth whilst maintaining their freshness. Javernand’s are no exception, with ripe, intense aromas medium-rich textures, and elegant finishes.
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Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.

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The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

FBSFBFJV00219_2019 Item# 741955

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