Elisa Guérin
About
The family estate consists of 4.2 hectares in Moulin-à-Vent, along with 0.8 hectares of high-altitude Chiroubles. Of the four hectares in Moulin-à-Vent, there are 1.5 hectares of a single plot of ‘Les Thorins,’ and 2.7 hectares of smaller parcels. Within arm’s reach of the eponymous stone windmill (Moulin), ‘Les Thorins’ was the namesake of the appellation, as Moulin-à-Vent was previously classified as ‘Romache-Thorin.’ The wines were declared fit for royalty and at one point were traded at the same price as Grand Cru Burgundies. Considered the most Burgundian of all Beaujolais terroirs, even to this day, we see the lasting impacts of the Burgundians in Moulin-à-Vent. The most prized parcels, such as ‘Les Thorins,’ are owned by a handful of Burgundian négociants, putting them far out of reach of any young winemakers, and even more so for one making natural wines.
After her return in 2018, Elisa made a small, confidential cuvée in 2018 as a first round of practice. Shortly thereafter, Philippe Guérin officially passed the family torch, making Elisa the fourth-generation steward of the family vineyards. Given full reign of the winery by her father, she started the transition to organic farming in 2019, including the very steep, horse-plowed slopes in Chiroubles. The illustrated labels are hand-drawn by Elisa as re-imaginations of her terroir as wild gardens.
In the coming years, Elisa is looking forward to her little brother joining the family domaine, and hopes to acquire a high-altitude Beaujolais-Villages vineyard, as well as even beginning a small production of fruit-based sparkling. We are so pleased to join Elisa in her goal of making this young domaine with great potential grow.
Products
Moulin a Vent 'La Vigne de Mon Pere'
Organic. One of the two most important of Elisa Guérin's bottlings, drawn from some of the best parcels that the family owns, in the climats of 'Les Bois Maréchaux,' 'Les Burdins' and 'la Coudrière,' all on north and eastern exposures. Vine age is all between 30 and 50 years of age. The parcels are taken care of personally by Elisa with very progressive farming; the plantations are dense, at 11,000 vines/ha, with attention given to agro-ecology, conservation of the soil and biodiversity. Inter-vine tree plantations are also being done in recent vintages. Gobelet pruning. Semi-carbonic maceration of whole clusters with native yeasts, in concrete tanks of 54hL. Nine months' aging. One gentle pumpover every other day, along with only one careful punchdown. Unfined, unfiltered, 15 mg/L total SO2 added between racking and bottling.
Moulin a Vent 'Les Thorins'
Organic. 100% Gamay. From Guérin's majestic single parcel in the lieu-dit of “Les Thorins” on an eastern exposure. Soils are on a sandy strata referred to as “gorrha,” made of a strong decomposition of granite--resulting in a mix of quartz sand, clay, and iron oxide. It's a 60 year-old plot, densely planted at 12,000 vines/ha with attention given to agro-ecology, conservation of the soil and biodiversity. Efforts are being made at the domaine to increase biodiversity through both the planting of trees and the conservation of spontaneously growing trees. Cover crops and organic matter are managed in order to be less dependent on manure. Gobelet pruning. Semi-carbonic maceration of whole clusters, with native yeasts in concrete tanks of 54hL. Daily pumpover during fermentation, which lasted 15 days. 80% of the juice aged in concrete tanks for 12 months. 20% in 228L barrels for nine months. Unfined, unfiltered, 15mg/L total SO2 added twice, at racking and bottling.
Beaujolais Villages
Organic. Elisa Guérin’s only négoce bottling, purchased from two growers in cooler microclimates. 10,000 vines per hectare under gobelet pruning with close control of yields. The soils in the vineyard from are Quincié-en-Beaujolais blue schist and limestone; on a northern exposure. The soils in the Lantignié site are granitic sandy soil, with a high southeast exposure at 400m. 50 year-old vines. Vinification is in the traditional Beaujolais fermentation style with indigenous yeasts: carbonic maceration of whole clusters. Soft pumpover, twice during fermentation. No punchdowns. Slow press. Aged one winter in stainless steel tanks. Unfined, unfiltered, minimal SO2 added before bottling.
