Stéphane Aviron came to wine the way many of Beaujolais's most obsessive producers do — through family, and then through genuine study. His father worked as a wine broker with his own oenological laboratory, and after training in Beaune and Dijon, Stéphane spent time working for wineries in the United States before returning home to join his father's business, eventually becoming a bottler, a consultant, and finally a winemaker in Chénas. What emerged from that path is a producer widely described as a neo-traditionalist: someone who combines fruit from genuinely old vines with both modern and traditional winemaking methods to build Beaujolais cru wines that stand up, in seriousness and complexity, against fine Burgundy.

Every wine in the Aviron range carries the "Vieilles Vignes" designation for a specific reason — every vineyard he works is planted with vines at least forty years old. Domaine de la Madrière is the crown of that portfolio: a five-hectare estate vineyard in Fleurie itself, one of the ten Beaujolais crus, farmed biodynamically on clay and limestone soils. Unlike most of the other cru bottlings in the Aviron range — sourced from purchased fruit from growers Aviron works closely with — Madrière is estate-owned and estate-farmed, giving Aviron direct control over every stage of the vine's life.

Fleurie has a reputation within Beaujolais as the most delicate and most floral of the ten crus — lighter in structure than the more muscular Morgon or Moulin-à-Vent, built instead on perfume and finesse. Recent vintages of this exact wine have consistently shown notes of sweet strawberries, plums, and red fruit compote, a medium to full-bodied and nicely concentrated style that carries real firmness and structure, particularly on the finish — wines that critics have repeatedly noted are built to reward patience rather than simply drink young. Wine-Searcher's aggregate across the wine's vintage history sits at 89 points, with several vintages (2021, 2022) scoring as high as 92. A cru Beaujolais built with genuine ambition, from vines old enough to have real stories to tell.

Origins & Craftsmanship

Stéphane Aviron built his reputation as a neo-traditionalist producer based in Chénas, focused specifically on the ten crus of Beaujolais — the highest-ranked communes in the region, whose wines are capable of real complexity and age-worthiness, standing apart from the simpler, immediately-consumed style of Beaujolais Nouveau. Every wine in his range is labeled Vieilles Vignes because every vineyard he sources from — whether estate-owned or purchased from growers with whom he has close working relationships — is planted with vines at least forty years old.

Domaine de la Madrière is Aviron's own estate property in Fleurie, comprising five hectares of vines farmed under biodynamic cultivation on clay and limestone soils — the terroir combination widely credited with giving Fleurie its distinctive floral, elegant character within the broader Beaujolais cru hierarchy. Unlike the majority of Aviron's cru range, which is sourced from purchased grapes from nearby growers (with total production across the full portfolio reaching roughly 270,000 bottles annually, 90% of which is exported), Madrière is a genuine single-estate bottling, giving Aviron complete oversight from vine to bottle. The wine is 100% Gamay, hand-harvested from vines now well over four decades old, vinified using Aviron's characteristic blend of traditional Beaujolais technique and more modern winemaking precision to produce wines with real structure and aging potential.

Tasting Profile

The following profile reflects the confirmed, consistent house style of this exact estate bottling across recent vintages.

Nose
A fresh, airy, and exhilarating nose — violets and maraschino cherry lead, alongside raspberries and strawberry compote, with some background minerality from the clay and limestone soils. Sweet strawberries and ripe plums add generous fruit warmth, occasionally joined by tangy blackberry and peach notes in warmer vintages.

Palate
Medium to full-bodied, juicy, and nicely concentrated — cherries and ripe plums carry the primary fruit character, spiked by real acidity and tannin that give the wine genuine structure well beyond what casual Beaujolais drinkers might expect. Fine and powdery tannins in riper vintages add a velvety, layered texture to a fleshy core of fruit.

Finish
Quite firm and structured, especially at the close — a finish that can seem a little unyielding in its youth but is built specifically to reward patience. Succulent acidity carries through to a nicely defined, food-friendly close.

Quick Overview

Food Pairings

• Roast chicken and duck
• Charcuterie and pâté
• Mushroom dishes
• Grilled salmon
• Soft and semi-soft cheeses — Brie, Saint-Marcellin