Julien Sunier - Gamay - Fleurie, Beaujolais, FR - 2020 - 1500ml

Site & Vines: Up until 2018 vintage: 1.85 ha in the place called "Niagara" and 2 ha additional parcels. Niagara is the original parcel Julien started to farm in 2008 and has 80-120+ year old vines on sheer pink granite, oriented south. At 570 meters it is one of the highest elevation Cru sites and also one of the most difficult to farm. Starting with 2018, Fleurie will come from 2 complimentary parcels - the lower lying "Grand Très" which will bring roundness & a generosity of fruit and the higher elevation "la Tonne" (450 meters) which sits on an exceptional granite base and will bring freshness, acidity and depth of minerality. Steeply sloped, this parcel is impossible to mechanize and will be worked by hand. Winemaking & Aging: Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D'Or. Aged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil flavors aren't lost. Minimal sulfur at bottling. Notes: Julien's Fleurie always has an elegance and filigreed quality to it, in more classic vintages it is often like licking floral tinted 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.