Brouilly, Burgundian Methodology in Beaujolais

Romain Jambon was born into wine — the fourth generation of his family to work the vineyards of Beaujolais. But rather than simply inherit, he chose to earn his place. He spent six years studying viticulture and oenology at a renowned French agricultural institution, specialising in the biochemical processes of fermentation and the impact of soil science on grape development. [^18^] [^20^] His early career took him to Burgundy, where he apprenticed at several top estates and gained hands-on experience with both conventional and biodynamic farming methods. [^18^] These formative years instilled a meticulous attention to detail and a profound respect for the delicate balance of the vineyard ecosystem — qualities that would define his own estate.

A stint as a winemaker in New Zealand at Te Kairanga, followed by six months in England, gave Romain a global perspective on Pinot Noir and cool-climate viticulture. [^17^] [^20^] But it was Burgundy that truly shaped his philosophy. Working alongside masters of de-stemming, precision fermentation, and soil management, he became convinced that Gamay — often dismissed as a grape for simple, fruity Beaujolais Nouveau — could be treated with the same seriousness as Pinot Noir. "I de-stem in their fashion and till the soils to push the roots deeper," he explains. "Gamay is an easy varietal to cultivate; it can be made into fresh, new wines or make great wines for cellaring like Pinot Noir." [^17^]

In January 2010, at just 24 years old, Romain purchased 7 hectares of vines in Odenas from a retiring winemaker. [^20^] Since then, he has added another 2.5 hectares previously belonging to his mother, including 1 hectare of Beaujolais-Villages and 1.5 hectares within the Brouilly cru. [^20^] His vineyards are spread across three distinct sectors: 6 hectares around his estate in Odenas, 1 hectare in front of the Château de Pierreux, and 1.5 hectares in Charentay. [^20^] This patchwork of sites gives him a palette of terroirs to work with — each contributing its own character to the final blends. The average vine age is over 50 years, with yields kept low at around 30 hectolitres per hectare to ensure concentration and depth. [^20^]

Romain Jambon's technical philosophy is a synthesis of traditional Beaujolais techniques and contemporary oenological science. He is a master of carbonic maceration — the hallmark technique of Beaujolais, where whole clusters of grapes are fermented in a carbon dioxide-rich environment. [^18^] This process, which he has fine-tuned over years of experimentation, allows him to extract vibrant fruit flavours and soft tannins without the harsh, vegetal notes that can come from crushing stems. His precise control over temperature and CO₂ levels during this process ensures the characteristic freshness and aromatic complexity of his wines. [^18^]

However, Romain does not adhere rigidly to pure carbonic maceration. Depending on the vintage and the cuvée, he typically de-stems 70–100% of the fruit — a Burgundian approach that gives his wines more structure, depth, and ageing potential than classic whole-cluster Beaujolais. [^20^] All winemaking is completed in concrete vats, which provide thermal inertia and a neutral environment that lets the fruit speak clearly. [^20^] Maceration lasts 15 to 20 days, with two pump-overs per day for the first two weeks, then one per day for the final days. Temperatures are kept at 21°C to preserve aromas and slowly release tannins — a careful, controlled extraction that avoids the over-extraction common in more industrial Beaujolais. [^20^]

In the cellar, Jambon employs minimal intervention. He relies on indigenous yeasts for fermentation, believing they are essential for expressing the unique microbial fingerprint of his vineyards. [^18^] He avoids fining and filtration whenever possible, preferring to let the wine clarify naturally over time. [^18^] Some cuvées see ageing in oak barrels — typically 12 months for the top wines — adding spice, texture, and complexity without dominating the fruit. [^20^] [^26^] The result is a range of wines that are pure, unadulterated expressions of Brouilly terroir: fresh and vibrant in their youth, but with the structure and balance to evolve beautifully in the cellar for 5–10 years.