Yann BertrandThe New Generation of Fleurie
From banking student to biodynamic vigneron. Third-generation steward of Château de Grand Pré, mentored by Métras and Foillard, creating precise, elegant Beaujolais from 30-110 year old vines.
From wine bars in the Alps to Château de Grand Pré
Yann Bertrand grew up in Fleurie but never thought he would become a winemaker. He briefly enrolled in commerce at a local university, then traveled around the French Alps for a few years. When applying for local jobs, he noted that he was the son of a vigneron and soon found himself working at wine bars and wine shops, surrounded by passionate wine geeks and artisan winemakers [^137^][^138^].
Tasting wines in a new way, he began to ask himself questions, and eventually decided that the métier of a winemaker would be interesting to him if he pursued it with the same passion as the role models he encountered. Returning to the Beaujolais, Yann began to learn from the incredible circle of producers that he never knew before—including Jean Foillard and Yvon Métras, as well as the behind-the-scenes guru Jacques Neauport (the quiet right-hand to the legendary Jules Chauvet) [^137^][^140^].
"I said to myself, 'Sometimes it's best not even to think about it.'" — On facing multiple crises in 2015: his grandfather's death, brettanomyces in his tanks, and his car breaking down.
He began working with his parents in 2012, taking over 1.5 hectares to farm biodynamically and creating two new cuvées d'exception: "Cuvée du Chaos" (Fleurie) and "Bio Dynamite" (Morgon). Today, he manages the entire domaine, having fully embraced natural winemaking [^137^][^144^].
Cold carbonic maceration and the lunar calendar
The Domaine de Grand Pré encompasses 9 hectares in a single block: 6.05 hectares in Fleurie, 1.25 hectares in Morgon, and 1.70 hectares in Beaujolais [^136^][^137^]. The vineyards are planted on extremely fine sandy granite soils (97% resulting from the erosion of Chiroubles rocks), with vines ranging from 30 to 110 years old [^137^][^138^].
Every decision is guided by intuition, emotion, and deep sensitivity to the land. Vines are bush-trained (gobelet) according to the lunar calendar to aid vine regeneration, with planting densities reaching up to 11,000 vines per hectare. Native cover crops are grown and tilled into the soil every other year to aid soil health [^136^][^137^].
In the cellar, Yann employs cold carbonic whole cluster fermentations—grapes are cooled to 5-6°C before vatting at 10-12°, then undergo long fermentation of 20-25 days. He uses old barrels that previously contained other grape varieties (Pinot Noir, Mondeuse) to add complexity. No fining, no filtering, no added SO2 [^140^][^137^].
- Lunar calendar pruning
- Cold carbonic maceration
- 20-25 day fermentation
- 11,000 vines/hectare
- Cross-varietal barrels
- Zero sulfur
From Louis to Yann—three generations at Grand Pré
1950s-1972
Louis & Renée Bertrand founded the estate in Charentay, supplying wines to prestigious establishments in Lyon and Paris including the renowned Cave Legrand. In 1972, Louis' father urged him to invest in Fleurie after tasting its potential. They sold all their Charentay plots and took over the abandoned Château de Grand Pré estate, renovating the château and cellars [^136^].
1992-2012
Guy & Annick Bertrand took over in 1992, expanding to 13 hectares. Pioneers in sustainable agriculture, they used neither weedkillers nor crop protection products. They began experimenting with sulfur-free, native yeast winemaking in 2005, achieving organic certification in 2008. Previously sold juice to négociants [^136^][^137^].
2012-Present
Yann Bertrand joined in 2012, fully embracing biodynamic farming and natural winemaking. He created the "Cuvée du Chaos" and "Bio Dynamite" cuvées from biodynamically farmed parcels. Since 2016, he has also operated a micro-négoce to supplement production after hail and frost losses, working with trusted growers who share his philosophy [^137^][^138^].
From 110-year-old vines to négoce experiments
Fleurie "Cuvée du Chaos"
From 2 hectares of biodynamically farmed vines in two parcels of the family's eldest vineyards—60-100+ years old—grown on decomposed granite and sand. 10 days carbonic maceration (3 days strict carbonic with racking), then 15% elevage in cement tank and the rest in 600L demi-muids for 9 months. The wine that put Yann on the map [^137^][^140^].
60-100+ year vines
Biodynamic
9 months elevage
Morgon "Bio Dynamite"
From a 1.16 hectare parcel (0.9ha in some sources) of 80-110 year old Gamay—the tiny sliver of vines at Grand Pré that reach across the boundary into Morgon. Granitic sandstone soils. So while the label says Morgon, the soul is definitely in Fleurie. 10 days carbonic maceration, then elevage in used demi-muids and barriques. Powerful yet elegant [^137^][^140^].
Granitic sandstone
Straddles border
Complex & powerful
Fleurie Vieilles Vignes
From vines over 60 years old on pink granite sand soils (Arène Granitique). This cuvée is aged for longer in used barrels, then held back for an additional year before release. Carbonic maceration with native yeast for 17-20 days, then 12+ months in used 225L barrels (at least 4 years old). Racked and bottled by gravity [^137^][^145^].
Extended aging
12+ months barrels
Released later
Fleurie "Folie"
From the "youngest" vines at Grand Pré—still 30-60 years old—in the established Grand Pré parcel on sandy granite soils. 15 days carbonic maceration, then aging 50% in steel tank and 50% in 225L barrels. Don't underestimate this "simple" bottling: this is no goofy wine, but rather, a pretty, substantial, and pure expression of Fleurie [^137^].
Sandy granite
Tank & barrel
Pure & substantial
Fleurie "Cuvée Emile"
Produced only in exceptional years from 80-100 year old vines planted on granitic sand soils, co-planted with 10% Aligoté. Named after Yann's eldest son, Emile. Vinification and elevage is the same as Vieilles Vignes—this rare cuvée is also held back for additional aging. Only 0.8 hectares produced [^137^][^146^].
10% Aligoté
80-100 year vines
Exceptional years only
"Oh!!!" Beaujolais
Named after Jules Chauvet's first ever natural wine—"Oh! Rigine"—this cuvée has no added sulfites. From two plots: 1ha in Corcelles and 0.69ha at Lancié, with 11,000 vines/hectare density. Strict carbonic maceration with daily racking for 4 days, then 16-17 days additional carbonic. 30% cement tank, 70% old 225L barrels. Very Metras in style—supple, fresh, and elegant [^137^][^140^].
High density
Strict carbonic
Zero sulfur
Juliénas, Saint-Amour, Régnié
Since 2016, following hail and frost losses, Yann has created a line of micro-négoce wines with strict criteria: all vineyards must be plowed and farmed without chemicals. Grapes are purchased "sur pied" and harvested by Yann and his team. Includes Juliénas "Pur Ju" from clay/schist/sandstone, and Saint-Amour "Les Bambins" from schist soils at the top of the appellation [^138^][^140^].
Hand harvested
Yann's team
Natural vinification
Triptyque Rouge
A 2023 négoce cuvée from Tavel (Grenache from limey loess, Syrah from sand, Cinsault from galets roulés). Created when Thibault Pfifferling offered to source grapes for Yann after he lost significant fruit to late hail. Grenache and Cinsault underwent carbonic maceration; Syrah pressed directly. Aged 7 months ½ in concrete, ½ in 225L barrels [^137^].
Tavel terroir
Carbonic & direct press
7 months aging
The Future of Beaujolais
Yann Bertrand has rapidly become one of the most sought-after producers in Beaujolais, bridging the gap between the region's natural wine heritage and its future. His wines are simultaneously precise and expressive, showcasing the elegance of Fleurie's sandy granites and the power of Morgon's schists [^137^][^138^].
An advocate for the AOP system and defender of Beaujolais Nouveau (produced in good years with the same natural methods), Yann believes complex Beaujolais can age up to 20 years. He recently tasted 1988, 1989, 1991, and 1994 vintages from Lapierre and Thévenet that were "absolutely fantastic." With his commitment to biodynamics, innovative use of cross-varietal barrels, and meticulous vineyard work, Yann Bertrand is undoubtedly the future of Beaujolais [^136^][^140^].
- 3rd generation at Château de Grand Pré
- Grandfather Louis founded 1972
- Parents Guy & Annick (since 1992)
- 9 hectares (6.05ha Fleurie, 1.25ha Morgon)
- 30-110 year old vines
- Organic certified 2013
- Biodynamic practices
- Cold carbonic maceration
- 20-25 day fermentation
- Cross-varietal barrel aging
- Lunar calendar pruning
- 11,000 vines/hectare density
- Zero sulfur added
- Micro-négoce since 2016
- Mentored by Métras, Foillard, Neauport