PRODUCER: Domaine Julien Sunier
REGION: Morgon, Fleurie, Régnié; Beaujolais, France
WINEMAKERS: Julien Sunier
WINERY HISTORY
Raised in Dijon to a non-winemaking family, Julien Sunier spent years honing his craft at school and alongside Burgundy greats such as Christophe Roumier - a gig he got thanks, in no small part, to his mother's work as Roumier's hairdresser! A lack of familial holdings pushed him abroad, leading to cellar stints in New Zealand and California, as well as importing work in London with Jasper Morris MW. Selected by Mommessin to open an operation in Beaujolais, friendships with Beaujolais icons Marcel Lapierre and Jean-Paul Thevénet eventually culminated in Julien’s own domaine. Originally leasing land and fruit from star growers, he produced his first vintage in 2008. Operating out of a hand-built winery and subsequently adding holdings in Morgon, Fleurie, and Régnié, Julien continues to impress.
Julien has – in addition to his Cru Beaujolais work - recently embarked upon a new project known as ‘Pur Jus.’ This project has resulted in a bottling known as ‘Wild Soul,’ sourced from young growers across Beaujolais and devoted to fighting climatic hazards that have disrupted production while causing financial, human, and commercial problems. Using the same vinification techniques as his Cru Beaujolais bottlings, Julien crafts a pure and lively wine from organic (or in organic conversion) vineyards. Continuing to inspire young winegrowers to prioritise sustainable agriculture, Julien is an encapsulation of Beaujolais’ rebirth.
VITICULTURE & WINEMAKING
Following in the footsteps of his mentors, Julien employs the winemaking philosophy first laid down by Jules Chauvet. He is a forceful proponent of sustainable agro-ecology, striving each day to protect, develop, and nurture biodiversity and soil fertility. This dedication stems from his belief that artisanal and sincere viticulture best reveals the striking originality of place found in the granite soils of Beaujolais. Sunier has mastered his craft over the past decade, developing a captivating blend of modernity and tradition. A hand-picked harvest leads to a long carbonic maceration after which gentle punch downs add body and texture to the wines. Élevage in old Burgundy barrels for eight-to-twelve months follows, with zero addition bottling occurring the next spring. A far cry from the days of Beaujolais Nouveau, these cuvées are aromatically complex and defined by passion and commitment.
IN THE PRESS
"As I wrote last year, Julien Sunier established his own small Beaujolais domaine in 2008 after a stint working with Christophe Roumier in Chambolle-Musigny, and he has rapidly emerged as one of the region's rising stars. Committed to organic farming from the beginning, whole-cluster fermentation in cement vats at low temperature, followed by élevage in used Burgundy barrels, are the rudiments of his approach. The style is supple, elegant and perfumed, emphasizing grace and charm." - William Kelley, Wine Advocate
