Behind the Scenes of the 2024 Vintage Behind the Scenes of the 2024 Vintage

From a meteorological and climatic perspective, the 2024 vintage has been quite atypical. Since the end of January — with the exception of August — every month has seen rainfall exceed the 1991–2020 climate norms, with March standing out as exceptionally wet. By October, annual rainfall totals had already been reached across the Beaujolais region.

In this context, the vine began its vegetative cycle under persistent rain, which continued throughout its growth period. Fortunately, this rain, combined with mild temperatures, allowed the vines to grow in optimal conditions, encouraging the development of healthy vegetative and root systems.

While abundant rainfall is welcome for replenishing our water tables and nourishing our woodlands, for the vine, excess moisture often goes hand-in-hand with the onset of various diseases — chiefly downy mildew and black rot — both of which have affected our potential yields.

At Château de La Chaize, we have made the deliberate choice to pursue an environmentally respectful and sustainable approach. All our vineyard plots are organically farmed, and this commitment to environmental responsibility is upheld at every stage, from vine to bottle.

This year, the frequency and severity of fungal disease pressure — especially black rot, which directly damages grape clusters — has been particularly challenging. In an environment where technical solutions are limited, especially for black rot, this pressure has unfortunately eroded our production potential.

Thankfully, our vineyard team rose to the occasion, implementing precise and responsive protective measures. Armed with high-performance, precision equipment, supported by weather stations, and guided by vigilant field monitoring, they managed to protect the vines to the greatest extent possible.

During the summer, grape ripening took place under ideal conditions. Mild temperatures and very few heatwaves allowed the vines to complete their cycle smoothly. On the eve of harvest, thanks to continuous and meticulous tracking of ripeness levels, the berries showed a very good balance of key parameters (sugar, acidity, polyphenols, etc.).

Harvest began on September 12 and concluded on September 27 — over two weeks of intense activity at the estate. We deliberately chose a later harvest date than the regional average, prioritizing optimal ripeness in our pursuit of quality. And it paid off: the juice — and now the wine — coming from our two presses (one vertical, one horizontal) is a precise expression of the excellence of our terroirs.

The wines are now aging, under the same careful attention that defines our philosophy and craft.