Julien Sunier’s story begins not in a vineyard, but in a hair salon. Raised in Dijon, Burgundy, his mother was a hairdresser whose client list happened to include Christophe Roumier, a legendary Burgundy winemaker. This fortuitous connection sparked a young Julien’s fascination with wine, eventually leading him to study oenology and viticulture.

Julien’s hands-on training took him across the globe, from harvests in New Zealand and California (including time at Bonny Doon) to prestigious internships with Nicolas Potel and Jean-Claude Rateau in Burgundy. These experiences shaped his organic and biodynamic philosophy and refined his approach to natural winemaking.

In 2008, Julien realized his dream of establishing a domaine aligned with his values. He began with just three hectares in Fleurie, Morgon, and Régnié — three of Beaujolais’ most celebrated Cru villages, all known for their granitic soils and expressive Gamay grapes. He immediately converted these vineyards to organic farming, embracing low-intervention winemaking practices that let the terroir speak for itself.

Today, Domaine Julien Sunier spans 9 hectares, and Julien is recognized as a trailblazer in the region. His wines are celebrated for their floral aromatics, vibrant acidity, and elegant structure, often drawing comparisons to fine Burgundy.

Unlike many producers in Beaujolais, Sunier maintains a deeply personal connection to every part of the winemaking process:

• Hand-harvested grapes ensure gentle handling and precision selection.
• Whole-cluster fermentations with indigenous yeasts are carried out in concrete vats at low temperatures to retain freshness.
• A rare vertical press, sourced from the Côte d’Or, gently extracts the juice over 24 hours.
• Wines are aged for 8–11 months in used Burgundy barrels, many from Roumier himself, adding subtle depth without overpowering the Gamay’s natural vibrance.

This négociant wine — often crafted from Lantignié fruit and young estate vines in Fleurie—is vibrant and untamed. Buy it here.

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• Jamie Goode: 93/100 – “Lovely intense red cherry and raspberry… fresh and vivid.”
• Jancis Robinson MW: 16.5/20 – “Bright… smells like a squeezed bunch of grapes… full of pleasure.”
• Gary Walsh: 92/100 – “Cherry, spice, earthy complexity… juicy, with a mineral backbone.”

Alcohol: 12.5%

Drink: 2024 – 2027 +

From 60-year-old vines, this wine is both floral and muscular, showcasing Régnié’s underrated elegance. Buy it here.

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• James Suckling: 93/100 – “Tea leaves, dried flowers, mulberries… floral and elegant with depth.”
• Jasper Morris MW: 91/100 – “Intense, chiselled concentration.”
• Gary Walsh: 93+/100 – “Vibrant and energetic… cherry, spice, smoked meat.”

Alcohol: 12.5%

Drink: 2024 – 2030 +

This is a refined yet powerful expression from 60-year-old vines in Morgon — pure class in a glass. Buy it here.

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• Gary Walsh: 95/100 – “Blue fruit, hibiscus, dusty texture, rare elegance.”
• James Suckling: 93/100 – “Cherry, strawberry, wild herbs… excellent structure and tight tannins.”

Alcohol: 13%

Drink: 2023 – 2030

A wine that balances wild character with stunning floral notes. Fleurie by name, and by nature. Buy it here.

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• Jamie Goode: 95/100 – “Fresh, supple, elegant… direct raspberry and cherry.”
• Gary Walsh: 94/100 – “Dark cherry, floral, smoky earth… builds weight and perfume.”

Alcohol: 12.5%

Drink: 2024 – 2028 +