A Longstanding Passion for Vines

A Heartfelt Attraction to Vineyards

"The heart has its own grapes that reason ignores." This proverb perfectly fits Cédric Lecareux, owner of Domaine Les Capréoles. "I have an inexplicable attraction to vineyards. All I can say is that it’s a passion that dates back!" he summarizes. After studying agronomy, Cédric embarked on a career in agricultural development and then managed the vineyards of Gérard Bertrand’s estates in Languedoc. In 2014, he decided to move closer to his wife Catherine’s region of origin, and together they acquired a 3-hectare vineyard in Beaujolais: Domaine Les Capréoles. Cédric manages the winery and vinification, while Catherine assists with other tasks. "We are both multifunctional, handling everything from supervising seasonal harvesters to administrative work."

Vines Exclusively Cultivated Organically

Domaine Les Capréoles, now spanning 5.5 hectares, practices organic viticulture. Part of the vineyard is dedicated to producing rosé wines, a rarity in the Beaujolais wine region, where red wines dominate. "Our rosés are indulgent and crisp. But they are also fresh wines that can be enjoyed in winter, just like some white wines," Cédric explains. For reds, the wines are exclusively produced under the Régnié appellation. The focus remains on conviviality. "Our wines are Beaujolais wines meant to be enjoyed with friends. They have the structure of a cru but remain fruity and indulgent. They pair excellently with hearty dishes like red meats and game, and they can be aged for ten years without a problem," notes Cédric.

AOC Beaujolais Lantignié Vintage Planned for 2016

Upon arriving at Domaine Les Capréoles, Cédric was drawn to the neighboring municipality of Lantignié. "A group of local winemakers is working to promote this municipality and advocate for its official recognition as a cru by the INAO. We have committed to supporting their efforts. In fact, we plan to release a cuvée under the AOC Beaujolais Lantignié designation starting with the 2016 vintage." As a true epicurean, Cédric is also passionate about cooking. When hosting clients at the estate, he happily dons his apron and prepares simple yet convivial meals for visitors (truffle pasta, braised potatoes, local charcuterie) that they can enjoy with the estate’s wines.