Domaine Marcel Joubert
Beaujolais
Marcel Joubert is a fourth-generation winemaker, currently the most senior natural winemaker in Brouilly. The 10-hectare vineyard spreads across AOC Beaujolais, Beaujolais Villages, Brouilly, Fleurie, Chiroubles & Morgon. His grandfather, Petrus, founded the appellation of Brouilly. Marcel Joubert took over with the mind for preservation in tending to older vines from 30 to 100 years old— and with the desire to farm in a way close to nature. He’s been producing natural wines in several appellations since meeting Marcel Lapierre at a motorcycle rally in the late 1980's.
Beloved by his peers, Joubert's larger-than-life personality is much like his style of winemaking. His wine still remains unknown to many, as he belongs to a previous generation of Beaujolais winemakers for whom discretion bordering on anonymity was part of the game.
Vinification
Only ripe, healthy fruit is ever used. The grapes undergo carbonic maceration at 10°- 12° Celsius. Maceration, alcoholic fermentation and malolactic fermentation are accomplished through the action of indigenous yeasts and bacteria present in the grape. After the wine is pressed it is kept in “foudres“, enormous barrels of 20, 40 and 60 hectoliters, and raised through the winter in smaller 230 liter barrels. Unfiltered, and with no sulfites.
Farming practices
Organic practices (Certified Organic), following biodynamic principles. Therefore, no chemical fertilizers are used, only seaweed. Instead of employing defoliants, short, sturdy grass (Paturin) grows on the sandy soil between vine rows. By this method there is competition with the vines, allowing them to develop a deeper root system and a natural reduction of the yield. Plowing is also a part of the program. This serves to destroy weeds, aerate the soil and promote microbial biodiversity.
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