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The journal
News
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22 July 2026
Beaujolais Granite - Why the Rock Makes the Wine
The pink granite beneath Beaujolais is not merely a backdrop for viticulture - it is the author of every aromatic note the region is known for…
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15 July 2026
Maximilien, Emilien and the Cellar in Juliénas - a Wine Made by Three Hands
Two men, one cellar in Juliénas, and a shared belief that wine is not made by one hand alone - it grows between the vine, the barrel, and the editor…
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8 July 2026
Moulin-à-Vent - the King of Crus with a Tender Heart
Moulin-à-Vent is Beaujolais at its most structured and its most complex - a wine that earns its reputation by asking you to wait…
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1 July 2026
Art Nouveau and Wine - the Story Behind Our Labels
When we designed our labels, we looked at Art Nouveau not as a historical reference but as the only honest language for wine…
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24 June 2026
A Wine for Letting Go
Not every good wine requires contemplation - some are great precisely because they ask nothing of you in return…
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17 June 2026
Which Bugnazet Wine Are You?
Five wine drinker profiles, five cuvées - a guide for finding your way into the Bugnazet cellar without consulting a tasting note…
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10 June 2026
Fleurie - the Wine That Smells Like a Perfume
Among the ten Beaujolais crus, Fleurie is the one that makes you stop mid-pour and wonder whether you opened a wine or a flower garden…
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3 June 2026
Why Our Wines Have Love Names
A wine publisher names his cuvées the way an author titles chapters - with intention, emotion, and the belief that language shapes experience…
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27 May 2026
Lathevalle - Morgon's Best-Kept Secret
Beneath the volcanic hills of Morgon lies a lieu-dit so distinctive it rewrites everything you thought you knew about Gamay…
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One tonne per hectare: why we feed our vines lime
Beaujolais is a land of granite. That pink, friable, crystalline soil gives our Morgon and Fleurie their unmistakable character - fine, spicy, alive. But granite has one major flaw: it is naturally acidic.…
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3,000 holes to dig: the winter's colossal worksite
When you take over vineyards, you inherit a magnificent terroir - but sometimes also the past. Some of our parcels belonged to vignerons close to retirement. Naturally, they no longer had the energy to renew the vines.…
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Gobelet pruning: Beaujolais heritage, or economic trap?
When you walk our vines in Morgon or Chiroubles, you often see these low, gnarled stocks - like hands opened to the sky. That's the "Gobelet" cut.…
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Small harvest, big decision: why 2025 is a turning point for Maison Bugnazet
Let's be honest: when we saw the bins arrive at the winery this year, they were lighter than usual.…
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Why we're declaring war on Erigeron (and it's good news for your palate)
If you visited our vines this summer, you might have found the landscape bucolic. Green between the stocks looks lovely on a postcard. But for us, vignerons, it was a warning.…
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Transforming a vine: open-air precision surgery
In our last post, we explained why the "Gobelet" shape had become economically untenable for working our soils without chemistry. The solution? Trellising.…
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