Philippe Viet is an unconventional vigneron in France, having come to winegrowing not through family legacy or tradition, but by sheer passion and determination. Though he did not grow up among the vineyards, he was raised in a family that appreciated fine food and wine. His early exposure sparked a lifelong fascination, leading him to study wine independently throughout university, business school, and his first career in banking and IT consulting. A dedicated student, he participated in tasting groups and earned several WSET diplomas. Eventually, his deepening passion for wine prompted a life-changing decision—he would become a winemaker.
In 2015, Viet took his first step into the industry, apprenticing with Eric Janin of Domaine Paul Janin et Fils in Moulin-à-Vent. Initially unsure of his path, he quickly fell in love with Beaujolais – its rolling hills, tight-knit community, and generous spirit. More than technical expertise, Janin instilled in him a profound humility, teaching him that a winemaker is ultimately a steward of the land. Inspired by this philosophy and drawn to working in nature, Viet committed to wine production.
He further honed his skills by studying winemaking in Beaune, and gained hands-on experience with Mathieu Baudry of Domaine Bernard Baudry in Chinon and Lethbridge Wines in Geelong, Australia. By 2018, everything had aligned – he found a home in Beaujolais and acquired 2.5 hectares of vines in Régnié, marking the beginning of his journey as a vigneron.
Beyond winemaking, Viet expresses his artistic side through his wine labels, which change annually to reflect different artistic inspirations. A passionate cook and music lover, he now lives in Morgon with his girlfriend, their dog, Oxford, and their cat, Ziggy.
Farming and Vineyards
Beaujolais proved the perfect fit for Viet’s winemaking vision. The region shares Burgundy’s stylistic elegance without the formality of the Côte d’Or. Its signature grape, Gamay, is both approachable and capable of terroir-driven complexity and aging potential.
Viticulturally, Beaujolais sits between Burgundy and the Rhône, with the north of the region defined by rolling granite hills that yield the region’s most expressive wines. Viet farms parcels in Régnié, Fleurie, and Morgon, three of Beaujolais’ ten cru villages. His vineyards span soils of granite, sand, sandstone, schist, alluvium, and clay. The Régnié plot, in particular, benefits from high elevation (400–450 meters), which enhances acidity and freshness.
Committed to sustainable farming, Viet is transitioning all his vineyards to organic certification under the Alpes Contrôles standard. His Beaujolais Villages, Régnié, and Fleurie plots have already been certified, with Morgon expected to follow by the end of 2024. The vineyards he inherited had been well maintained for 40 years, though not organically. Over time, he plans to replace standard Gamay clones with massale selections—cuttings chosen from older vineyards for their desirable traits. Today, his vines average 50–60 years of age.
In the Cellar
Viet’s winemaking philosophy prioritizes site expression, aiming for soft, elegant, and highly drinkable wines. He remains open to different fermentation methods, experimenting with inoculation, spontaneous fermentation, and pied-de-cuve. Fermentations take place in concrete vats equipped with cooling systems to maintain temperatures below 30°C. Gentle extraction is achieved through pump-overs or foliage (soft crushing), and SO₂ is used only in minimal amounts.
Once fermentation is complete, wines are aged in a mix of vessels, including sandstone amphoras, 500-liter oak puncheons (for Fleurie), and stainless steel or fiberglass tanks. Bottling occurs the following summer, with an additional four months of rest before release.
With his dedication to terroir-driven winemaking and sustainable practices, Philippe Viet is establishing himself as a rising talent in Beaujolais—crafting wines that reflect both place and passion.
