Famille Descombe Chateau de Pougelon Julienas "Beauvernay" 2022

The story of the Descombe family as a wine producer began over a hundred years ago in 1905, when François Descombe was the mayor of the village of Saint Etienne des Oullières near Mont Brouilly. With Marine, the fifth generation representative, the vineyards have been expanded, and today the family has production not only in Beaujolais, but also in Chablis and Northern Rhône. 

In addition to viticulture, each farm also takes care of nurturing the biodiversity of the environment by, for example, caring for forests. The family's plans are to plant up to 15,000 trees around their vineyards and partly in their place, because the trees protect the vineyards from both wind and frost, but also create a favorable habitat for insects, birds, bats and other small predators.

Grape Varietals & Region: 100% Gamay from Julienas in Beaujolais, France. The fruit grows on bluestone soils, corresponding to the alliance of schists and diorites. Very steep hillside, facing south, southeast. Temperate climate with favorable sunshine, but with strong variations due to the conflicts between oceanic, continental and Mediterranean influences.

The Château de Pougelon was built in 1662 by the de La Font family. Since its acquisition, the fifth generation of Descombes has sought to restore the nobility of this great Beaujolais estate. Located at the foot of Mont Brouilly—a geological and historical emblem of the region—they undertook the reconstruction of the orangery, and thanks to its numerous national and international distinctions,  Château de Pougelon  has become the benchmark for wines produced by the Descombe family throughout the Beaujolais region.

Taste Profile: Ruby in color, expect notes of violet, cherry, morello cherry, pepper on the nose. On the palate, it is elegant & structured, with a beautiful balance. Beautiful minerality on the finish.

Winemaking Process: Hand-harvested, strictly sorted in the vineyard and in the cellar. Vinification using whole bunches. Fermentation in raw concrete vats activated using indigenous yeasts. Maceration for 14 days. Aged for 18 months in concrete vats.