The oldest estate on Mont Brouilly, in the Geoffray family for six generations. The cellar features a blue-stone vault; visitors taste Cote de Brouilly and Brouilly cuvees in a setting that dates to the 15th century.
Tip: Ask to see the chapel on the hilltop above the vines; the view from the summit extends across the entire Beaujolais region.
Address: Chemin du Chateau de Thivin, 69460 Odenas, France, Beaujolais
Oenologist Annie Augris runs workshops on tasting methodology, vine cultivation, and Morgon cru discovery at this family domain in the upper Morgon hamlet. A relaxed, producer-direct experience with older vintages available.
Organic family estate in the golden-stone Beaujolais Pierres Dorees zone. Offers producer-led cellar visits, barrel tastings, blending workshops, and aperitif evenings with local charcuterie and cheese.
A 15th-century fortified chateau and classified monument open year-round with an audio-guide covering the ancient cellars and remarkable 15th-century timber carpentry. Owned by the Richard family since 1984, the estate manages 90 hectares across Beaujolais and Brouilly.
The tasting cellar of 16 Beaujolais-Villages producers, founded in 1956 in the historic capital of Beaujolais. After a full renovation, the caveau pours the complete arc of appellations from Beaujolais-Villages to the 10 Crus alongside Cremant de Bourgogne.
Tip: Beaujeu hosts the Sarmentelles Nouveau festival each November third Thursday; arrive a week early and the Comptoir stocks unlabelled primeur samples.
The first Beaujolais cru caveau, installed since 1953 in an 18th-century chateau surrounded by a wildlife park. Pours older Morgon vintages alongside regional products; a grand press occupies the reception hall.
Tip: Ask for an older vintage Morgon; the cellar stocks library bottles rarely found elsewhere.
Village-centre boutique pouring wines from 32 Fleurie estates, staffed each day by a different vigneron. Four Fleurie wines offered for tasting, next to the tourist office.
Tip: The vigneron on duty changes daily so each visit brings a different producer perspective.
