Fruity and flirtatious with beautiful notes of red berries, rhubarb, forest floor, and flowers in both taste and aroma. The whole experience is super smooth, juicy, elegant, energetic, and a very pleasant acquaintance.
Fermented in concrete vats with natural wild yeast at low temperatures to preserve fresh fruit flavor and a delicate tannic-acid structure. After fermentation, the grapes are slowly pressed over a 24-hour period using an old vertical press.
92 POINTS
James Suckling
Wildflower, berry, and rhubarb aromas with hints of citrus and earthy, funky undertones. Silky, supple, and juicy on the palate with a medium body. Made from organically grown grapes.
About Julien Sunier
For most young winemakers hoping to establish themselves in Burgundy, Beaujolais has become an extremely attractive area. Partly because the land is considerably cheaper than in Côte d’Or, and partly because Beaujolais has started distancing itself from the reputation of thin wines with a distinct banana flavor, which Nouveau wines helped give the region in the 1980s and 1990s.
Julien Sunier is one of these young winemakers. He traveled the world to learn about viticulture in New Zealand and winemaking in California before returning home to work alongside Nicolas Potel in Nuits-Saint-Georges and Jean Claude Rateau in Beaune. It was with these winemakers that he became passionate about the biodynamic approach.
Julien was hired by Mommessin in Beaujolais, which was looking for a winemaker to elevate the quality of its wines. He did just that for five years, partly by rigorously sorting through the suppliers and instead building connections with some of Beaujolais’ best grape growers.
However, Julien wanted more, and his uncompromising approach to wine led him to establish his own domaine in 2008.
Julien leased three hectares of perfectly situated land in the Cru vineyards of Fleurie, Morgon, and Régnié, where he began cultivating the land in a very traditional way, keeping the 60-year-old vines planted at a density of 10,000 vines per hectare (before the tractor era…). From the very beginning, everything was farmed biodynamically. The grapes are pressed in an old basket press, which provides the gentlest and best press. The juice ferments at low temperatures of 22-23 degrees, resulting in less color, more delicate tannins, and much more complex wines.
The result is—without modesty, as none is needed—that this is some of the finest Gamay in the world, in quantities that, unfortunately, mean that only the very few are fortunate enough to experience it.
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