Philippe Jambon has unquestionably established himself as a figure of "natural" wine by his determination, from the outset, to work the vineyard without any input other than sulphur and copper and to carry out the vinification (with indigenous yeasts) and bottling without sulphur: lively, full-bodied wines, marked by a sometimes "wild" earthy authenticity that knows how to seduce lovers of natural wine.
A former sommelier, Philippe Jambon became a winemaker in 1997 and quickly became a figure of "natural" wine through his determination, from the very beginning, to work the vines without any input other than sulphur and copper and to carry out the vinification (with indigenous yeasts) and bottling without sulphur. Philippe and Catherine's vineyards - 4 ha - are spread around Chasselas, a village in Saône-et-Loire where the Chasselas grape variety is unknown. At the crossroads of the northern Beaujolais - the land of Gamay, with its granitic arena soils - and the southern Mâconnais - the land of Chardonnay, with its clay-limestone soils - Philippe Jambon produces reds and some whites in a rigorously artisanal way, based on the need for healthy, well-ripened grapes - berries and stalks - which are essential for whole bunch harvesting and long macerations, followed by long maturation. The style of his wines, both traditional and daring, does not conform to conventional AOC standards, and his various cuvées are "simple" Vin de France. These are lively, full-bodied wines, marked by a sometimes "wild" earthy authenticity that will appeal to lovers of natural wines.