JB is an artisan. His aim is to make the finest "terroir" wine in Beaujolais. Wine which is made in the vineyard: the grapes are hand harvested, he uses no additives, minimal fining, and as little sulphur as possible. He is the eighth generation of the Bechvillier family to farm the vines at Mont Joly, but the first since 1873 to own the vineyard, purchasing the land before he was 30 and realising his childhood dream.
Your favourite wine?
Hard to tell. It’s like asking a father which one of his kids is the favorite one! I’d say La Pointe Because it is pure essence of my domaine, deep character coming from the soil, finesse coming from the Gamay Noir and aromas complexity coming from carbonic maceration.
Your most memorable bottle of wine?
Couldn’t tell if it is the best one but surely top 3 and definitely the most memorable : Fleurie 1945 from Jean-Louis Brun. Still fresh and capable to bit most greatest wines from 30+ years old vintage.
Best food and wine pairing?
Croix Polage with cheeses. La Pointe with Tbone steak (rare of course) without sauces only meat, salt, pepper and La Pointe ! 85.45 with venison
In 2004, during his studies, JB began to work with Yves Cuilleron in Cote-Rotie and Gianni Spizzo in Bellet. At only 22, JB joined Boisset as winemaker consultant and bulk buyer for all the Beaujolais region.
After 3 vintages, he decided to see the world making wine. Making wine in the USA and Australia were not random choices, but opportunities to get more “savoir-faire”. His main goal had always been to return Beaujolais, JB went back to Boisset as a export manager in 2016. In 2017 JB finally accomplished his childhood dream and bought Domaine de Mont Joly.
JB has introduced an agroforestry system in the vineyard to improve soil health and fertility, conserve biodiversity, reduce erosion, and provide habitat for beneficial insects and wildlife.
It also helps to mitigate the effects of climate change by capturing carbon from the atmosphere and storing it in the trees and soil.
