Kewin Descombes

Kewin Descombes learned alongside his father, Georges Descombes, before starting his own Beaujolais domaine. His first vintage was 2013, when he was twenty-one and working with three hectares passed to him by his father. His holdings later grew to roughly six hectares across Beaujolais and Morgon, including a small parcel of old Morgon vines purchased at the outset of the domaine.

Organic methods guide the vineyard work, and the harvest is entirely manual. Whole bunches ferment in concrete with native yeasts and partial carbonic maceration; sulphur is used sparingly, and the wines mature in oak.