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Domaine Sandrine Henriot
Natural Beaujolais gamays by Sandrine Henriot, Demeter biodynamics. Morgon, Régnié, pét-nat...
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Domaine Sandrine Henriot - natural Beaujolais gamays, biodynamic in Régnié-Durette
Morgon, Régnié, Beaujolais-Villages and a pétillant naturel - Régnié-Durette (Rhône)
Domaine Sandrine Henriot is 3.30 hectares of gamay, farmed single-handedly, in organic agriculture (certified since 2007) and biodynamics (Demeter since 2010), in Régnié-Durette. Natural wines, hand-harvested, fermented with indigenous yeasts and with very little sulphur, across the Morgon, Régnié and Beaujolais-Villages appellations, plus a rosé pétillant naturel.
Coming from Burgundy, Sandrine Henriot settled in the Beaujolais in 2018 to take over a small estate already farmed organically and biodynamically. Just over three hectares, nine plots perched between 350 and 500 metres, and a single pair of hands, hers, to run everything from pruning to bottling. Here gamay is vinified with as little intervention as possible: indigenous yeasts, sulphur kept to a minimum, no fining or filtration. Morgon, Régnié, a Beaujolais-Villages and a natural sparkling wine, to discover direct on Avenue des Vins.
From Burgundy to the Beaujolais: Sandrine Henriot's move
It is a story of career change and conviction. Originally from Burgundy, Sandrine Henriot settled in the Beaujolais in 2018 and took over a 3.30-hectare estate long committed to clean growing: certified organic since 2007, then Demeter-certified, the biodynamic standard, since 2010.
The estate's home base is Régnié-Durette, in the heart of the Beaujolais crus. But its plots spread across three neighbouring appellations, Beaujolais-Villages, Régnié and Morgon, joined by a rosé pétillant naturel from gamay. Nine plots in all, tiered between 350 and 500 metres of altitude, which brings freshness to the grapes.
Sandrine works alone, except at harvest, when she is helped by seasonal pickers. Almost everything passes through her hands. This human, near-artisanal scale is felt in confidential cuvées, made in small volumes and thought through one by one.
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Three appellations, the granite terroirs of the Beaujolais
The northern Beaujolais, the land of the crus, owes its reputation to its soils of pink granite and granitic sand (arène), that coarse sand from decomposed rock, which give gamay finesse and perfume. The estate draws its Régnié from the granitic sand of the Lachat lieu-dit, at 380 metres. In Morgon, the soils grow more complex: sandy-silty and clayey, with sandstone pebbles and, in places, quartz and granite, for deeper wines built to keep.
Altitude is an asset: tiered between 350 and 500 metres, the plots enjoy cool nights that preserve acidity and aromas. The vines are trained as gobelet (bush vines), the traditional Beaujolais method, and planted densely, up to 10,000 vines per hectare, so each stock focuses on few grapes.
Régnié - granitic sand · Lachat lieu-dit, 380 m · finesse and fruit
Morgon - sandy-silty, clay and sandstone pebbles · quartz and granite · depth and ageing
Beaujolais-Villages - sandy-silty · Villié-Morgon, up to 500 m · freshness and juiciness
Gobelet training, 8,000 to 10,000 vines/ha · high density, controlled yields
Biodynamics, herbal teas and minimalist winemaking
In the vineyard, Sandrine Henriot applies the principles of Demeter-certified biodynamics. Treatments are limited to copper and sulphur, reinforced by herbal teas, nettle, horsetail, willow, comfrey, that stimulate the life and defences of the vine. The biodynamic preparations 500P and 501 are used, and the soil is worked rather than weeded chemically. Around the vines, she plants trees and copses to bring back insects and birds: biodiversity is part of the work.
In the cellar, the philosophy is the same: intervene as little as possible. Harvest is by hand, the grapes ferment with their own indigenous yeasts, and sulphur is kept to a strict minimum (around 10 to 23 mg/l depending on the cuvée). The reds macerate as whole clusters, Beaujolais-style, then age in stainless steel, or, for one cuvée, in a sandstone jar. No fining, no filtration: these are natural, living wines that speak of their grape and terroir without make-up.
Demeter-certified biodynamics
Copper and sulphur, herbal teas (nettle, horsetail, willow, comfrey), preparations 500P and 501, soil work and planted hedges for biodiversity.
Hand harvest and whole clusters
Whole-cluster maceration in stainless steel, without punching down (a few pump-overs), in the Beaujolais tradition, for bright fruit.
Natural wine: indigenous yeasts, low sulphur
Spontaneous fermentations, very low sulphite levels, no fining or filtration: wines as close as possible to the fruit, to be served chilled.
The cuvées of Domaine Sandrine Henriot
Five cuvées, a single grape, gamay, and as many expressions of the northern Beaujolais. The available vintages change with the small volumes produced: find those on offer on the estate's page.
Morgon "Jarre"
Morgon · Gamay · 70-year-old vines · 9 months ageing in a sandstone jar · 13° · total SO2 22 mg/l
The estate's most singular cuvée, from a plot of seventy-year-old gamay on sandy-silty, clayey soils with sandstone pebbles. After a ten-day whole-cluster maceration, the wine ages nine months in a 5-hectolitre sandstone jar, a neutral vessel that refines the texture without adding wood. A deep, mineral Morgon built to keep.
Morgon "L'Humeur vagabonde"
Morgon · Gamay · Blend of 5 plots (400-450 m, vines 15 to 50 years) · Stainless-steel ageing · 13° · total SO2 23 mg/l
The other face of Morgon: a blend of five high-altitude plots, on soils mixing sandstone pebbles, quartz and granite. Around ten days of whole-cluster maceration, then ageing in stainless steel to keep the fruit intact. A vibrant, juicy gamay, more immediate than the "Jarre" but just as precise.
Régnié "Lachat"
Régnié · Gamay · Lachat lieu-dit, 380 m, granitic sand · 10 months ageing in tank · 13° · total SO2 10 mg/l
A Régnié cru all in finesse, from a single plot on granitic sand. Eight days of whole-cluster maceration, then ten months of ageing in tank, with sulphur pushed to its minimum (just 10 mg/l): the granite speaks, the fruit is pure, the drinkability complete. The most delicate expression of the range.
Beaujolais-Villages "Le téléphone a sonné…"
Beaujolais-Villages · Gamay · Villié-Morgon, 500 m, sandy-silty · Stainless-steel ageing · 12°
The estate's thirst-quencher, light in colour and playful in name. From a high-altitude plot in Villié-Morgon, picked early (just 12°), macerated for a short week as whole clusters and aged in tank. Crunchy, refreshing, to drink chilled without a second thought, the Beaujolais at its most joyful.
Rosé pétillant naturel "Bubulle wine"
Rosé pétillant naturel · Gamay · Ancestral method · 11.5° · total SO2 14 mg/l
The house's sparkling touch: a rosé pét-nat from gamay in the ancestral method. Direct pressing, bottling after three months so the fermentation finishes and naturally creates the bubbles, then disgorging. Light (11.5°), fruity and lively, it is the perfect companion for the aperitif and relaxed moments.
Beaujolais · Demeter biodynamics · Natural wines · Careful delivery across France and Europe
Why choose the wines of Sandrine Henriot
One winemaker, one estate, one grape. Sandrine runs her 3.30 hectares of gamay alone: personal, confidential wines, far from any standardisation.
Long-standing organic and biodynamic farming. Certified organic since 2007 and Demeter since 2010: a sincere commitment, ahead of the trend, down to the herbal teas and hedges planted for biodiversity.
Genuine natural wines. Indigenous yeasts, very little sulphur, no fining or filtration: living, digestible gamays that call for a second glass.
The whole palette of the northern Beaujolais. From an aperitif pét-nat to a jar-aged Morgon for keeping, by way of Régnié and Beaujolais-Villages: five ways to love gamay.
Direct from the winemaker. Avenue des Vins gives you access to Sandrine Henriot's cuvées without needless intermediaries, with careful delivery across France and Europe.
Frequently asked questions about Domaine Sandrine Henriot
Where is Domaine Sandrine Henriot located?
The estate is based in Régnié-Durette, in the heart of the Beaujolais crus, in the north of the vineyard (Rhône). Its nine plots spread across the Beaujolais-Villages, Régnié and Morgon appellations, between 350 and 500 metres of altitude, as far as the neighbouring commune of Villié-Morgon.
Who is Sandrine Henriot?
Sandrine Henriot is a winemaker originally from Burgundy, who settled in the Beaujolais in 2018. There she took over a 3.30-hectare estate, already certified organic and biodynamic, which she runs alone, apart from seasonal help at harvest.
Are the wines organic and biodynamic?
Yes. The estate has been certified organic (AB) since 2007 and Demeter-certified, the leading biodynamic standard, since 2010. In the vineyard, this means herbal teas and the biodynamic preparations 500P and 501, and soil work that respects living things.
Are these natural wines?
The wines are made in a minimalist, natural-wine spirit: fermentations with indigenous yeasts, very little added sulphur (around 10 to 23 mg/l depending on the cuvée), no fining or filtration. The aim is to express the grape and the terroir with as little intervention as possible.
Which cuvées and appellations does the estate produce?
The estate produces five cuvées, all from gamay: two Morgon ("Jarre" and "L'Humeur vagabonde"), one Régnié ("Lachat"), one Beaujolais-Villages ("Le téléphone a sonné…") and one rosé pétillant naturel ("Bubulle wine"). Volumes are confidential and vary by vintage.
Which grape are these wines made from?
Just one: gamay, the emblematic grape of the Beaujolais. Here it gives both the cru reds (Morgon, Régnié) and village red (Beaujolais-Villages) and the rosé pétillant naturel. The vines, trained as gobelet bush vines, are planted at high density (up to 10,000 vines per hectare).
What is a pétillant naturel (pét-nat)?
A pétillant naturel is a sparkling wine made by the ancestral method: a single fermentation, started in tank then finished in bottle, where the carbon dioxide forms naturally, with no added liqueur. Sandrine's "Bubulle wine" is a rosé pét-nat from gamay, bottled after three months then disgorged, light (11.5°) and refreshing.
What is the difference between the two Morgon, "Jarre" and "L'Humeur vagabonde"?
Morgon "Jarre" comes from a single plot of very old vines (70 years) and ages nine months in a sandstone jar: it is the deepest, built to keep. Morgon "L'Humeur vagabonde" is a blend of five high-altitude plots aged in stainless steel: more immediate, on fruit and energy. Two readings of the same cru.
At what temperature to serve these wines, and can they be kept?
Like many natural gamays, they are at their best served cool, around 13-15 °C for the reds, cooler still for the pét-nat. The Beaujolais-Villages and "L'Humeur vagabonde" drink young, on their fruit; the Régnié "Lachat" and especially the Morgon "Jarre", more structured, can wait a few years in the cellar.
Which dishes pair with these gamays?
The pét-nat and the Beaujolais-Villages are perfect as an aperitif, with charcuterie or a sharing board. The Régnié pairs with poultry, white meats and light simmered dishes; the Morgon, fuller-bodied, go with red meat, feathered game or matured cheeses. Convivial wines, made for the table.
Where to buy the wines of Sandrine Henriot direct?
The cuvées of Domaine Sandrine Henriot are available on Avenue des Vins, in a short supply chain: the bottles come straight from the winemaker, with no needless intermediary, and are shipped to France as well as to the European countries eligible for delivery. As volumes are small, availability varies by vintage.
Morgon, Régnié, Beaujolais-Villages and pét-nat - direct from the winemaker
Domaine Sandrine Henriot - 3.30 hectares of gamay farmed biodynamically (certified organic since 2007, Demeter since 2010) in Régnié-Durette, in the Beaujolais. Natural wines, hand harvest, indigenous yeasts, low sulphur.
Morgon "Jarre" and "L'Humeur vagabonde", Régnié "Lachat", Beaujolais-Villages "Le téléphone a sonné…", rosé pétillant naturel "Bubulle wine" - direct from the winemaker