Created in the 17th century, this family domain has been handed down from father to son since its creation. Matthieu Delaporte has been at the head of the domain since 2010, looking after 33 hectares of vines (majority of Sauvignon Blanc). He has given the domain a new revival. The harvests are manual, and the grapes are farmed according to organic principles so as to allow them to express their original terroir.

Le Cul de Beaujeu is produced by macerating the grapes for 25 days (in order to extract as much colour and flavour as possible) and one year's élevage in 228-litre casks (25% new wood). It has a dark colour, opening elegantly into complex notes of black berries, menthol and dried fruit. Its refinement and nobility are very persistent. Its density makes it an obvious accompaniment for a quality cut of meat.