Hadrien Houbert

Hadrien Houbert

Hadrien Houbert is based in Le Vivier, in Fleurie, in northern Beaujolais. Before becoming a winemaker, he worked as a cabinetmaker in Paris. He then retrained in wine, spent time in Champagne, and completed agricultural training in Beaune, earning his BPREA in 2018. His first vintage under his own name came out in 2021.

The estate now covers around 3.4 ha, spread across several Beaujolais sectors, including Fleurie, Morgon, Chénas, Moulin-à-Vent and Beaujolais-Villages. Gamay is at the heart of the project. The vines are farmed organically and biodynamically, with Demeter certification from the 2024 vintage. Hadrien also uses practices such as horse-ploughing on certain plots, plant preparations and some agroforestry trials.

Vinification takes place in his cellar in Fleurie. He works mainly in concrete and fiberglass tanks, with some barrel ageing depending on the cuvée. Fermentations are spontaneous, interventions are minimal and the wines are generally bottled unfiltered. Much of his work focuses on single-parcel cuvées, with the aim of showing the differences between terroirs and lieux-dits within the various Beaujolais crus.