Château des Jacques

Château des Jacques: History and Origins of a Significant Beaujolais Winery. Founded in 1829, Château des Jacques is located in the renowned Moulin-à-Vent appellation of Beaujolais, France. The estate encompasses approximately 80 hectares and is known for its high-quality Gamay wines. In 1996, it was acquired by Maison Louis Jadot, ushering in a new era and a continuous improvement in quality. Château des Jacques is committed to sustainable and traditional viticulture, promoting soil health and biodiversity. The wines reflect the terroir of the region and are characterized by intense aromas and remarkable aging potential. The Moulin-à-Vent, Morgon, and Fleurie crus are particularly highly regarded. Château des Jacques represents a harmonious blend of tradition and innovation and remains a shining example of Beaujolais winemaking excellence. Continuous development and a commitment to quality make the winery an important player in the French wine landscape.

Château des Jacques —
Beaujolais Crus with character and aging potential

Château des Jacques was founded in 1829 in the heart of Moulin-à-Vent , making it one of the oldest and most renowned estates in Beaujolais. Its approximately 80 hectares are planted exclusively with Gamay—a grape variety that demonstrates its potential on the granitic and manganese-rich soils of the Beaujolais crus: structured, age-worthy wines with genuine depth.

Since its acquisition by Maison Louis Jadot in 1996, the estate has consistently focused on traditional viticulture, prioritizing soil health and biodiversity. The Crus Moulin-à-Vent, Morgon, and Fleurie are vinified as single-vineyard wines—each parcel expresses its own terroir, from the floral and elegant Fleurie to the powerful, tannic Moulin-à-Vent with an aging potential of ten years or more.

Anyone who previously thought of Beaujolais as a light, easy-drinking wine will be pleasantly surprised. The wines from Château des Jacques pair well with game birds, aged Comté cheese, or a simple Lyonnaise charcuterie board—and continue to develop in the cellar.

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