Domaine des Fournelles

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“Small by the large size by the Beaujolais”

Did you know that in reality Brouilly and the Côte de Brouilly are two distinct vintages? We strive to develop these 2 completely different terroirs, and for this we use the method of....

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(69) Rhône

Guillaume has found a passion for winemaking and what he loves is to make people smile by making them travel through his wines. This small estate of four hectares concentrates solely on the production of two crus: Brouilly and Côte de Brouilly. These are made from a single grape variety: black gamay with white juice. He wishes to concentrate on his two appellations in order to perfectly master their typicities.

Our story

The estate has been based in St Lager, in the heart of the Beaujolais crus, since 1947. We took over the family estate in 2015, and are the 3rd generation to do so. The estate covers just 9 hectares and focuses solely on the production of 2 crus, Brouilly and Côte de Brouilly. All our vines are exposed on the south-eastern slopes of the Brouilly mountain. They therefore benefit from privileged sunshine, which gives our wines an exceptional richness of aroma. Our crus are made from a single grape variety, Gamay noir à jus blanc, and harvested exclusively by hand.

My background is a little atypical, coming as I do from a farming background, but further west in the Beaujolais region, I initially worked in agriculture and forestry.
I discovered the profession later on when I met my wife. Since 2002, I've been harvesting grapes and have developed a passion for vineyard work. My father-in-law always used to say to his daughter: "You've got to get someone who knows how to drive a tractor", and that's how I got started, and I've been passionate about this wonderful job ever since.

vigneron du domaine des Fournelles : Guillaume dumontet

vignes du domaine des fournelles

vue sur le domaine des fournelles

dégustation au domaine des fournelles

Other little stories

To be a winemaker is to love working with nature, discovering the senses to make the best wine and human contact during marketing. The latter is the one I am beginning to discover with great pleasure, giving people a smile by making them travel through my wine makes me a little more delighted every day.Currently most of the estates are racing for the number of hectares and the multiplication of appellations. Contrary to this current fashion, we wish to concentrate on small areas in order to work them as well as possible and to concentrate on 2 appellations in order to master perfectly their typicity. Many people do not know that there are 2 distinct crus: Brouilly and Côte de Brouilly. We strive to enhance these 2 completely different terroirs, and to do so, we use the traditional Beaujolais winemaking method which allows us to sublimate them.