Pardon & Fils Since 1820

The Art and Passion of Wine since 1820

You have to be humble and passionate to work with vines and wine. Time unfurls at its own pace – bringing each project to a successful conclusion demands years of work. From generation to generation, we have been applying a method that is simple, but effective in the long term: it involves observation, then carefully-considered action, which enables us to manage our vineyard in a sustainable way and produce fine wines that are elegant and authentic, and typical of each appellation.

Proof of this is that the Pardon estate has vines that are over 80 years old, some over a hundred, that are still today producing small, concentrated bunches of grapes, to produce our best wines that very often win awards in the most prestigious Wine Competitions in France and internationally.

Retrospective analysis of the vineyard shows that our emblematic grape variety, the Gamay Noir à Jus Blanc, is uniquely suited to the dry, sandy soils we find on the steep granite hillsides in our region with its temperate climate. Under these optimum conditions, it expresses all the characteristics specific to each of our Crus, from the fruity, supple wine to a wine that is more full-bodied, stronger, and structured.

With a single grape variety, we offer such a diversity of tastes and sensations, there’s something for everyone.

Cultivating the vines:

Planting: in Beaujolais-Villages and Crus du Beaujolais, we tend to go for high-density planting 8,000–10,000 plants per hectare, which during the Winter we prune very close in a cut known as “Goblet”. This process limits the number of bunches per plant and allows us to obtain healthy grapes with thick skins, offering better resistance to disease and the weather.

In terms of the cultivation method, we consider that “rational control” is currently the most suitable for our vineyard and the fragility of our grape variety in the face of the vagaries, and sometimes excesses, of the weather.

Yield control also continues with the work in Spring and Summer:

  • Disbudding: the action of disbudding involves removing certain unwanted or superfluous shoots on the vine shoots, after the vine has started to bud. Carried out: from mid-April to late May.
  • Tying-in: In its primitive state, the vine is a creeper; if we don’t look after it, it will quickly revert to its natural instinct. For each vine, we bring the stems together and direct them vertically, then for the old vines we tie them using a small strip of willow; for the younger vines, we arrange them between two wires held in place with staples. Tying-in is all done by hand Carried out: in June.
  • Treatment: Like most cultivated plants, the vine is prone to diseases that we need to prevent or fight in order to harvest quality grapes. We keep a close watch on our vineyards and use treatments only when they are strictly necessary, in order to respect the environment.
  • Pruning: a manual operation to “shape” the vine and concentrate the sap and nutrients into the grapes, without damaging the bunches. Carried out: around 3 or 4 times in each vineyard from late June to late July. We do not use mechanical cropping.
  • “Green” picking: if the yield is too high on the young vines, we carry out “green” picking at the moment the grapes begin to ripen (during August). This involves reducing the number of grapes per vine by cutting out bunches that are too close-packed (to avoid disease) or the least-ripe.


Vinification demands not only knowledge and technique, but also an acute sense of smell and taste at each stage in transforming the juice into wine.

Hence the role of the “Wine-Maker” is of paramount importance, and on the Pardon estate, it’s all in the hands of the family’s trained wine expert: Eric Pardon.

  • The whole harvest is done by hand as soon as the grapes reach optimum ripeness, then we sort before vatting in order to remove any damaged or unripe berries.
  • We vinify each plot separately in vats of 35–75 hl maximum, using semi-carbonic maceration: the grape berries are vatted intact, without crushing, producing intracellular fermentation that accentuates the extraction of all the fruit’s intense aromas.
  • The length of the maceration depends on what structure we are looking for in the wine. For Beaujolais Nouveau, 4–6 days is enough, while for the Crus we reckon 8–12 days, depending on the year.
  • Then comes the pressing, for which we use a pneumatic press.
  • All our Beaujolais and Crus du Beaujolais wines complete their malolactic fermentation, converting the malic acid into lactic acid in order to render the wines supple and pleasant on the palate.
  • One of the points that seems to us most important in producing open, fruity wines that are harmonious and elegant – besides of course the cleanliness of the wine-making equipment – is controlling the temperatures.


For decades, we have been working in partnership with a number of estates located on the best slopes and having terroirs that are typical in the appellation concerned.

Our key word is rigour in monitoring the vineyard and the vinification.


In order to best serve our increasingly demanding clientele, we also select wines that represent good value for money from the adjoining regions: Burgundy, the Rhône Valley, and even further south for those who like “warmer”, sun-soaked wines.

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Pardon & Fils La Chevalière
69430 Beaujeu
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Opening hours: Monday to Friday
8h00 - 12h00 / 13h30 - 18h00 Saturday by appointment 9h00 - 12h00

Pardon & Fils Since 1820