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Moulin-à-Vent, Le Styx, Jules Desjourneys - 2019

In the estate's range, this is our favourite wine and the one we would have tasted first, to make people aware of the approach taken. The blend of terroirs gives a wonderfully complete "round" cuvée, combining seduction and structure, with the characteristic flavours of the cru (rose, citrus fruit, mango) that grow with time. Guide Vert RVF: 92/100
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Vines mainly located in the part of the Moulin-à-Vent appellation adjoining Chénas. They are very old (over 50 years old on average, sometimes over a hundred years old). Biodynamic cultivation, full soil work, all work is done by hand, including weeding and digging. Goblet cultivation on stakes, yields never exceed 35 hl/ha for densities of between 10,000 and 14,000 vines/ha.


Vinification in whole bunches. Semi-carbonic fermentation called "Beaujolais" in truncated wooden vats. No chaptalisation, except in exceptional cases. Long maceration of at least three weeks. Aged for at least 18 months in demi-muids and stainless steel vats. Eventually, the wine will no longer see the wood. Bottling by hand.


Fabien Duperray has all the talents of wine, or almost all of them. A "haute couture" wine merchant in his first life (he still is!) in order to offer the greatest wines of Burgundy and elsewhere to restaurants and international customers, he also launched himself into the production of great wines from Beaujolais (where he lives) with the 2007 vintage; then into the production of whites from Mâconnais since the 2014 vintage, in collaboration with the winemaker Christophe Thibert.

Today he is unanimously recognised for this double production in France, in Europe and even throughout the world, winning the best rankings and scores. The recipes for his success are simple and at the same time very demanding: organic and even biodynamic viticulture, which does not cheat and goes to the end of its ideas; meticulous work on the soils; drastic control of yields; and finally a unique precision in the choice of harvest dates (to the nearest half-day).

In the cellar, the wines are matured with little or no wood, in order to preserve the identity of each cru and not to disguise the identity of the terroir, including the whites, which is rare in Burgundy. We therefore propose the following three wines to measure the very high quality of the work accomplished.


The wines of



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