2016 Château de Javernand "Indigène" Chiroubles

SKU #1391381 91 points Vinous

 Brilliant ruby. Mineral-tinged raspberry and lavender aromas show excellent clarity and pick up a hint of white pepper with air. Juicy, well-delineated red berry flavors take a deeper turn in the mid-palate, picking up hints of bitter cherry and licorice. Smoothly blends power and finesse and finishes sappy, gently sweet and very long, with a subtle hint of talc-y tannins. (JR)  (3/2018)

90 points Wine Enthusiast

 The name of this cuvée refers to the natural yeast used in fermentation. Bottled without added sulfur, the wine is soft with a direct line of juicy acidity. It is a complex, structured wine with some firm tannins. Drink this wine from 2019. (RV)  (3/2018)

Share |
Price: $17.99

Real Time Inventory by location:

The item you have chosen is in stock, and has inventory in our warehouse and one or more stores. Below is the current quantity on hand information for this product within our database. It is never more than five minutes old. Additionally, our shopping cart looks at real time inventory so when you add an item to you cart we will do an immediate check of available inventory and alert you if there are any issues.

Location Qty
Main Warehouse: 86
Redwood City: 30
San Francisco: 75
Product turnaround time varies by location of inventory and your chosen method of shipping/pickup. For a detailed explanation click here.

Product Reviews:

Add your own review of this item

By: Sharon Kelly | K&L Staff Member | Review Date: 4/8/2019 | Send Email
Higher altitude and cooler temps in Chiroubles result in wines that are delicate and fruity and not as intense as other Crus in Beaujolais. Combine this with the minimal intervention style of winemakers Arthur Fourneau and Pierre Prost and you have a Gamay that boasts fresh red fruits and a gentle tone. Made with natural yeasts and no sulfur added at bottling, this benefits from a good hour in the decanter. Try with soft, creamy polenta and wild mushrooms.

Additional Information:



- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir à Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-à-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- Region in east central France, often considered a part of Burgundy, but really quite distinct. The principal grape grown here is Gamay Noir. Familiar to many as the source of the Beaujolais Nouveau, the first wine of the vintage, Beaujolais is often fresh, fruity and very appealing red wine. Besides the straight Beaujolais, there is also Beaujolais Villages, and what is known as Cru Beaujolais. The 10 individual Crus, such as Moulin à Vent, Brouilly, Fleurie, Julienas, St. Amour and Chénas, each have their own character, and much more depth than someone who has only tried a simple Beaujolais could ever guess. These often represent value-priced, lovely, food-friendly wines.