2024 Daniel Bouland Chiroubles Chatenay, Beaujolais

High in the hills above the rest of Beaujolais, Chiroubles is the most elevated of the crus, and that altitude shows in the glass. Daniel Bouland’s Châtenay comes from steep, granite rich slopes where thin soils and constant airflow keep the fruit bright, finely etched and full of natural lift. Bouland, based in Villié Morgon, has built his name on old vines, organic farming and a hands off approach in the cellar, and even in a more delicate cru like Chiroubles, he brings a quiet intensity without losing that signature finesse.

The 2024 vintage leans into energy and purity. Aromatics are immediately lifted, wild strawberry, red cherry and raspberry, wrapped in rose petal and violet. There is a fresh, almost alpine feel here, with hints of crushed herbs, white pepper and a light granitic dustiness that gives a sense of place. It feels airy and perfumed, yet not simple, there is detail building with time in the glass.

The palate is finely tuned and very much about line. Light to medium bodied, with ultra fine tannins and a bright, mouth watering acidity that keeps everything moving. Flavours stay in that red berry spectrum, with a hint of cranberry adding a gentle edge, before finishing clean, long and delicately mineral. It is a more transparent style of Beaujolais, showing lift and precision rather than structure and weight.

Winemaking follows Bouland’s usual philosophy, partial whole bunch, native yeasts and minimal intervention, with élevage that protects freshness and texture rather than adding overt oak character. The result is a wine that feels vivid and alive, a clear reflection of Chiroubles’ cooler, higher altitude personality.

This is perfect with lighter, fresh dishes. Think roast chicken with herbs, grilled quail, or a simple charcuterie spread. It also works beautifully with salads, vegetable driven plates or even sushi, where the wine’s brightness can really shine.

Best enjoyed with a slight chill while young to highlight its perfume and energy, though five to eight years in the cellar will bring more subtle notes of dried flowers, spice and a gentle savoury complexity while keeping that fine, lifted structure.