From: Juliénas, Beaujolais, France
Varietal: Gamay
Taste and Critical Acclaim: Aromas of dark berries, chokecherry, crunchy red plum, and cherry blossom with accents of underbrush. These flavors continue to unfurl on the palate, evolving to incorporate notes of plum pit, cherry oil, plum and cherry compote, violet, and white pepper. A soft tannic structure accompanies lingering flavors of fruit and earth on the wine’s serious finish.
“Deep ruby in color, this wine has a perfumed nose of raspberry, black tea and red currant with a hint of blueberry. Slightly grippy tannin affords added texture with some savory notes on the back palate. This Juliénas tends towards ripe summer fruit tempered by forest floor. Mary Taylor Wine. Editors’ Choice.” –Reggie Solomon, Wine Enthusiast, 91 Points (The Enthusiast 100: Best Wines of 2023)
Pairing: The possibilities are endless! Some ideas include roasted chicken, a spread of charcuterie and pâtés, glazed ham, smoked duck breast with pepper, chicken with morel mushrooms, many forms of crispy potatoes, mushroom tarts, and Salade Lyonnaise (bitter greens in a vinaigrette with bacon and a poached egg). The following Lyonnaise Potatoes recipe by Kristina Razon would taste incredible with this wine, perhaps alongside a simple grilled sausage, roasted veggies, or sautéed mushrooms.
About. As the northernmost of the ten cru villages in the Beaujolais, the small appellation of Juliénas is is named after the Roman emperor Julius Caesar and has a 2000 year history of grape production. Known for its steep and ancient bluestone schist slopes. The appellation has a continental climate with cool nights and warm days, and an extended ripening season thanks to the long summers providing optimum conditions for growing quality fruit.
The Descombe family has farmed Juliénas’ south-facing slopes for more than 120 years at an altitude of 400 meters. The Descombes farm and make wine with a commitment to sustainability and respect for their soil and their vines. Biodiversity in the vineyards plays a key role, with rows of forest lining the family’s plots.
The fruit for this bottling came from soils comprised of blue stones, slate, and diorite. Hand harvesting and strict sorting of the clusters in the vineyard and cellar ensures the highest quality of fruit. A mix of destemmed fruit and whole clusters are fermented in concrete tanks and assisted by native yeasts for a nineteen-day maceration before pressing. The wine then rests in more concrete for 15 months to age.