Pascal Aufranc started his estate with only 4 acres of vines in Chénas, located on the En Remont hill at 350 meters high. The old vines planted in the 30’s are surrounded by fields and trees, and are interference free from neighboring cultivating practices. His house is an old farm made of stones dominating the village of Chénas. Thanks to this location and atmosphere, his wines are unique and reflect the spirit of the place: very old vines planted on steep slope lost in the woods of Chénas. The name of Chenas comes from the name of the “Chêne” oak trees that were planted here before the vines.

He now owns around 10 hectares of vines : 2 ha in Chénas, 1 ha in Fleurie and 7 ha in Juliénas.

Patience and observation are key to his winegrowing and winemaking. The vines located next to the house are worked using sustainable methods, putting vines under grass in order to favor the biodiversity and to protect the soil from the erosion. His children are coming to work in the vines, to cultivate them in the respect of nature.

Working manually in the vines, the vines have a south and south west exposure. They are around 300 meters high located on sandy and granitic soil on the “En Remont “hill.

Waiting for the perfect maturity of my grapes to harvest and the west exposure is good condition to help the maturity of the grapes because the last sunshine is always very strong and warm. Pascal practices a very traditional winemaking, maceration for 10 days at least in concrete vats with full grapes. Ageing in concrete vats for 9 months on very fine lees before bottling on the estate by the beginning of the summer.

The wines are unique and very expressive, doted a very deep maturity, often characterized with floral and spicy notes, and stone fruits notes like plum and cherry, and can be laid down for at least 6 years.


Chénas "Vignes de 1939" 2019

Deep ruby robe. This wine seduces with its rich red fruit fragrance as well as with its iris and dried flower aromas. The attack in the mouth is frank without being aggressive. Elegant and racy with nuances of wood and flowers. Should be laid down for one or two years. To be served with Casseroles (Boeuf bourguignon, coq au vin). Try with ploughman’s platter. Serve at 16°C.

SOIL: plots situated at “En Rémont” on western slopes; granitic soil with sand on the top.
ALTITUDE: 300 to 350 meters
VINEYARD: 4 acres of 73 years old vines – the vineyard being isolated, surrounded by fields and woods, the wine grower is able to practice “supervised control” in his vines without potential interference from neighbors.
PRODUCTION: around 45 hectoliters / hectare
WINEMAKING: gritted vatting from 8 to 10 days, maceration in vats (pushing the cap down), aged for 8 months in vats, filtered through kieselguhr; bottled on the estate in prestige Burgundy bottles.
89/100 Score at the Wine Advocate (Robert PARKER) for the Chénas 2009
Silver medal at the International Gamay Contest for his Chénas 2009
Bettane Desseauve: 15.5/20 for the Chenas
Quoted in the Hachette Guide  “Coup de Coeur” in the Hachette Guide 2010 for his Chénas 2007
First Prize at the Concours des Grands Vins du Beaujolais for his Chénas 2008

Domaine Pascal Aufranc Chenas Vignes de 1939 2009 WA 196 August 2011
Domaine Pascal Aufranc Chenas "Vignes de 1939" 2014, VINOUS August 2016
Domaine Pascal Aufranc Chenas "Vignes de 1939" 2016, VINOUS March 2018


Juliénas "Les Cerisiers" 2016

Deep red robe with purple tints. A fresh nose characterized with cherries, stone fruits and peppery notes. A powerful wine with a fresh acidity and tart on the finish, appealing to drink! Enjoy with red meat, rooster cooked with red Beaujolais wine, chicken or turkey skewers, cheese. Serve at 13°C.

SOIL: Silt and clay.
ALTITUDE: 300 meters
VINEYARD: South – East exposure; 4,000 vines per acre; 6,25 acres of 65 years old; old cherry trees are planted in this plot of 60 year old vines giving to the wine distinct note of cherries, stone fruits, pepper and kirsch.FARMING: Sustainable farming; putting vines under grass; clipping of the vines; Cordon double type pruning.
WINEMAKING: Maceration for 10 days with whole cluster in gridded vats; between 10 to 20% is aged in neutral oak for 10 months on fine lees. Light filtration. Aging potential is up to 5 years.

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