From the estate

Wine Journal

Notes on Beaujolais, Juliénas, the Crus, Gamay, and the seasons at Château des Poupets — written for travellers, drinkers, and anyone curious about how wine is grown on this hill.

Philibert Travel

Sarah Parker Jang · Everyday Drinking

Published 12 November 2025

The ten Crus of Beaujolais

Above Beaujolais-Villages sit ten village appellations with their own character. Here is how to tell Juliénas from Fleurie, and why the map matters in the glass.

Published 3 December 2025

Discovering Juliénas

A small Cru with a Roman name, steep vines, and a village built for cellars and Sunday lunch — Juliénas is where Château des Poupets stands at the lieu-dit Les Poupets, in the Jorcin family since 1933.

Lake County Features - Substack

Published 18 January 2026

Gamay, the grape of Beaujolais

Thin-skinned, early ripening, and fragrant — Gamay Noir à Jus Blanc is the reason Beaujolais tastes like itself.

not drinking poison - Substack

Published 9 February 2026

How to read a French wine label

The most important words are often the place names. Here is how to read a Beaujolais or Juliénas label without getting lost in the fine print.

Published 22 March 2026

Carbonic maceration, explained

The technique behind much of Beaujolais’ perfume — and how a Juliénas cellar uses whole berries without turning every wine into Nouveau.

Inter Beaujolais

Published 14 April 2026

Pairing food with Beaujolais and Juliénas

Gamay loves salt, fat, herbs, and a little spice. Here are pairings that work from a picnic to a long dinner at the château.

Wine Travel Guides

Published 20 May 2026

Seasons at Château des Poupets

Wine on this hill is a calendar before it is a bottle — pruning frost, flowering, veraison, harvest, and the long hush of élevage.

Kysela Pere et Fils

Published 10 June 2026

Beaujolais Nouveau, beyond the party

One night each November, Beaujolais becomes a global toast. Behind the banners sits a young Gamay — and a region that also makes wines worth keeping.

Lesley Chesterman - Lick my Plate · Lesley Chesterman | Substack

Published 8 July 2026

Granite, schist and clay

The northern Crus rest on rock that drains, warms, and steadies Gamay. Here is why Juliénas tastes of fruit and stone together.

burgundy-tourism.com

Published 5 August 2026

A day on the Beaujolais wine route

From Château des Poupets you can taste several Crus before supper — if you keep the loop short and the appointments clear.

Dan Hill · Wine Flights - Substack

Published 2 September 2026

Tasting at Château des Poupets

A visit to Les Poupets is a hillside welcome — cellar light, estate wines, and time enough to ask how the vintage was grown.

Published 14 October 2026

Can Cru Beaujolais age?

The myth says Gamay must be drunk young. The Crus — and a well-kept Juliénas — often prove otherwise.

ATC Routes du Monde

Published 11 November 2026

Pierres Dorées, Little Tuscany of Beaujolais

South of the Crus, villages glow with ochre stone. A day among the Pierres Dorées pairs beautifully with a morning tasting in Juliénas.

Published 9 December 2026

How to serve Beaujolais and Juliénas

Temperature and glass shape Gamay as much as food does. A few habits keep Juliénas clear, fragrant, and alive at the table.

Published 20 January 2027

Harvest time in Juliénas

On these slopes the vintage begins with hands in the rows — then sorting, tanks, and the first uncertain taste of a new year.

Sarah Parker Jang · Everyday Drinking

Published 17 February 2027

Beaujolais, Villages, and the Crus

Three levels, one grape, clearer place names as you climb. Here is how to read the ladder without treating it as a scoreboard.

Pierre P. Photography - WordPress.com

Published 10 March 2027

Lyon, bouchons, and Beaujolais

Beaujolais has long been Lyon’s house red. From Juliénas to a bouchon table is a short journey — in kilometres and in appetite.

Olivier · Wikimedia Commons

Published 14 April 2027

When to harvest Gamay in Juliénas

The vintage is decided in the last weeks on the vine — not in the first days in the tank. Here is how we read ripeness on this hill.

Hahn Family Wines · Wikimedia Commons

Published 12 May 2027

Whole bunches, from vine to vat

Carbonic maceration needs intact fruit. That is why these slopes are still a landscape of secateurs, crates, and clusters that arrive whole.

Agne27 · Wikimedia Commons

Published 16 June 2027

Fermentation in a Juliénas cellar

Once the vats are full, the vintage becomes a daily tasting: heat, colour, spice, and the moment when fruit turns into wine.

Olivier Lemoine · Wikimedia Commons

Published 14 July 2027

Pressing the vintage

When the vat has given what we want, the fruit must leave the skins. Pressing is the hinge between harvest noise and the long quiet of élevage.

Philip Larson · Wikimedia Commons

Published 11 August 2027

Élevage and bottling at the château

After the press, the wine is still a sketch. Winter, vessels, and a careful bottling decide whether Juliénas arrives tense, generous, or built to keep.