Aromas of ripe black fruit alongside a savoury, roasted character. The palate is rich and ample, adding violets, peonies and mocha notes with fine grained, elegant tannins.
Gamay, like the Beaujolais region in which it thrives, is often misunderstood and underappreciated. Depending on how it is grown and vinified, it can produce simple, light fruity wines (Beaujolais Nouveau) as well as bigger, structured reds showing cherry, berries, pepper and roasted notes (Cru Beaujolais).
Juliénas has a distinctive soil structure compared with the heavy granite base found in most of the other Crus. Here, schist and volcanic rock help to create weighty wines with a firm tannic structure and a subtle though omnipresent earthiness.
Grapes are sourced from the 1.75 acre ‘Les Crots’ plot, planted with 70 year old vines in silty clay-based soils with a south-south east exposure at 290 metres elevation. The vineyard is densely planted and sustainably farmed with a heavy focus on vine competition and biodiversity.
Whole clusters are fermented via indigenous yeasts.Manual, whole cluster fermentation in cement in gridded vats for 14 days, wooden grid on top (cuve grille) to maintain cap down (alternative to punch down to avoid oxidation of cap), pressing and malolactic fermentation in tank on fine lees, 20% aged in neutral oak barrels (228 l) and rest in tank.