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Julien Sunier - 'Wild Soul' - Gamay - Beaujolais, FR - 2022
Julien Sunier - 'Wild Soul' - Gamay - Beaujolais, FR - 2022
Load image into Gallery viewer, Julien Sunier - 'Wild Soul' - Gamay - Beaujolais, FR - 2022
Load image into Gallery viewer, Julien Sunier - 'Wild Soul' - Gamay - Beaujolais, FR - 2022

Julien Sunier - 'Wild Soul' - Gamay - Beaujolais, FR - 2022

Regular price $42.00

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Site & Vines: Very granitic, rocky, shallow soil with presence of blue stone (diorite). All gamay from Beaujolais, predominantly from sites in and around Régnié. Vinification & Aging: Cold carbonic vinification without extraction, alcoholic fermentation with wild spontaneous yeasts. De-vatting by hand (no pumps) followed by a gentle pressing with an old fashioned vertical press. Aged on the fine lees for 8-10 months in a large 3000 liter oval tank and horizontal concrete vats, to favor aging in order to capture the maximum of fruit and to avoid any premature oxidation. No addition of SO2 during vinification and aging. Unfiltered with a very low addition of sulphites at bottling. Notes: 2016 is the inaugural vintage of this affordable quaffer made from sourced fruit. Vinified by Julien with the same care and attention he gives his Crus Beaujolais. Due to severe climatic challenges Julien was unable to source 100% organically farmed fruit in '16 and '17. This cuvée will be farmed organically starting with the 2018 vintage. An anytime light red wine that is unpretentious, with great freshness and purity showing true character of gamay planted on granite.


Certified Organic Dijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy (Christophe Roumier), New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon. The winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long & slow ferments, a delicacy of flavor and extraction, and a elegance vintage in & vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur. Julien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien "what this wine stuff was all about". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture. Julien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais.

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