Domaine Pardon et Fils

The passion for wine and the vine have been associated with the Pardon family since 1820, when Antoine Joseph Pardon, a wine-grower at l’Ermitage in the commune of Régnié Durette, was already producing and selling his wines in France and throughout Europe. At the beginning of last century, in the 1900s, Louis increased sales to restaurants, hotels, and brasseries in Paris (mainly) and also in other French cities. After the First World War, in order to meet his customers’ growing demands for quality wines from Burgundy and Côtes du Rhône, Louis obtained a licence as a Wine-producer / Merchant, then selected and added a number of wines to his range. This led to substantial expansion for Pardon & Fils in this period. Moreover, in the late ’20s, his two sons, Antoine and Louis, came to help him. In 1938 he bought up an estate with wine-making facilities and vineyards in Fleurie. Upon his death, his son Antoine took over, his brother leaving the family business for other horizons. In the early ’60s, Antoine’s youngest son Jean-Jacques came to join him and expanded sales of bottled wine; previously, the whole output had been sold in full, half, and quarter barrels. Then in 1991 Jean-Jacques’s eldest son Jean-Marc joined the family business, to handle mainly the sales side. In 1993 it was the turn of his brother Eric, a graduate wine expert, to take charge of the technical side.

The nose displays ripe strawberry character with notes of fresh hedgerow fruits. The palate is light and soft with wonderful texture and elegance. Smooth and supple this is a great example of modern, fruit forward Beaujolais.

Try with nicoise salad with a tuna steak.

The ripe gamay grapes are picked by hand from several plots, each one harvested according to grape maturity and analysis, usually at the end of September. Semi-carbonic maceration for 8 days (whole bunches + partial de-stemming) in cement and stainless steel vats before pressing of the dark juice takes place and the ferment continues in tank - the wine benefits from a little residual sugar (<1.5 g alcoholic degree: 13 ° ). After fermentation completes the wine undergoes a full M before ageing for upto 9 months in vats - 1st bottling in early May.

Gold Medal - International Gamay Wine Competition