Anthony Thévenet - Beaujolais Villages

Anthony Thévenet - Beaujolais Villages - 2016

Beaujolais, France

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Vine age; 50 - 78 years old
30 hl/ha

Alongside the likes of Justin Dutraive, Pierre Cotton, Yann Bertrand, Jules Metras and Keke Descombes; Anthony Thévenet forms part of the young new guard of vigneron, defending the purity of Cru Beaujolais. 

Neighbour to Domaine Lapierre and Jean Foillard in Villié-Morgon, Anthony Thévenet stands proud amongst the 40-153 year old vines he inherited from his late grandfather in 2010 in the small town of Douby.

That same year he began working alongside Jean Foillard & George Descombes in the vineyard and in the cellar as their apprentice. While Thévenet released his first vintage in 2013, he has honed his skills and passion for vin naturel for almost 7 years in the presence and guidance of Decombes and Foillard...

All fruit is hand-picked and hand-sorted directly in the vineyard, anything unworthy is then thrown to mulch. Depending on vintage, gravity fed fruit sees carbonic maceration as bunches for anywhere between 8-25 days. Wild fermentation and maturation are carried out in either old large format oak or concrete vats and always finished without correction, unfined and unfiltered.

Along with much of central France, Beaujolais saw an aggressive bout of scattered hail in 2016 which devastated most of the appellation, but especially destructive towards Fleurie, Chiroubles and Morgon. 

By the end of September whilst temperatures rose, it was clear that 2016 would be a classic vintage, producing wines with good depth, healthy acidity levels and noteworthy balance. The problem, of course, is that in many instances there simply wouldn’t be much of them.


Hand picked as bunches at an elevation of 230m on sandy soils with a top layer of gravel. To retain freshness and purity, a short carbonic maceration in concrete vats for 8 days, later followed by full natural malolactic fermentation in concrete also. 

The majority remained in concrete for maturation on lees whilst a third was sent to old 600L demi-muids for 3 months.

The resulting wine was then blended and sent to bottle without fining, filtration and finished with less that 10mg/l of SO2 added.

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