As director of Château des Jacques, Guillaume de Castelnau has contributed to a revolution in Beaujolais. Instead of full carbonic maceration resulting in tutti-frutti quaffing wines, de Castelnau has implemented Burgundian winemaking methods, producing Gamay wines that are profoundly nuanced and worthy of aging.

Entering the World of Wine

De Castelnau studied law as a young man in Paris. His first careers in the military and in finance ultimately gave way to an interest in the wine industry, back in 1994. In 2000, impressed by his success, Pierre-Henry Gagey invited him to run Château des Jacques.

Working Toward Quality

In his years at Château des Jacques, de Castelnau has used his innovation and expertise to implement new practices, including applying Burgundian methods such as cold soaking the grapes, using wild yeasts and extending fermentation longer than is typically practiced in Beaujolais. He has become an ardent champion of Beaujolais’ general interests, and in addition to serving as a member of the official body for Beaujolais, he has been elected president of the association that supervises the Beaujolais Appellations d’Origine.

De Castelnau is married with four children and is passionate about golf, classical music, his BMW motorcycle and his prized wine souvenir, a 1911 Morgon.