{"title":"Beaujolais","description":"","products":[{"product_id":"julien-sunier-regnie-cru-beaujolais-2017","title":"Julien Sunier Régnié Cru Beaujolais 2017","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\nThis Beaujolais' cru, often underestimated, does not have ashamed of its neighbor Morgon. Our Régnié comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine.\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eSituated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthern oriented.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eSanded and pink granite, clay sub-soil\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit avors 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003e20% aged in cement and 80% in neutral French barrels.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966804389957,"sku":"JS17REG","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/e40f95c7-re_CC_81gnie_CC_81.jpg?v=1777951259"},{"product_id":"julien-sunier-morgon-cru-beaujolais-2017","title":"Julien Sunier Morgon Cru Beaujolais 2017","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eTwo parcels; one on the sloped lieu-dit of Corcelette and the other at the edge of the Morgon\/Régnié border in a vineyard named En Oeillat. Both parcels were planted in the 1960s. Both are densely planted.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthwest facing.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n \r\n\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eDecomposing granitic topsoil, referred to locally as roche pourrie or rotted rock, over clay base 2 meters below.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n \r\n\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous 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.\r\n\r\n\u003c\/div\u003e\r\n \r\n\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003eAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil avors aren't lost.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966804422725,"sku":"JS17MOR","price":80.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/2bf48fab-morgon.jpg?v=1777951259"},{"product_id":"julien-sunier-regnie-cru-beaujolais-2018","title":"Julien Sunier Régnié Cru Beaujolais 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nRégnié was upgraded to full Beaujolais Cru status in December 1988 and is located between Morgon and Brouilly, east of Beaujeu. This Beaujolais' cru, often underestimated, does not have to be ashamed of its neighbour Morgon. Our Regnié comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine. A little less macerated on the skins than the other two crus, it will be appreciated from the bottling by its friendliness. On the nose, the vine peach dominates, followed by a smooth mouth with velvet tannins.\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eSituated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthern oriented.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eSanded and pink granite, clay sub-soil\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavours 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003e20% aged in cement and 80% in neutral French barrels.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805241925,"sku":"JS18REG","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/c3f45dbc-re_CC_81gnie_CC_81.jpg?v=1777951263"},{"product_id":"julien-sunier-wild-soul-beaujolais-lantignie-2018","title":"Julien Sunier 'Wild Soul' Beaujolais Lantignié 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nDue to large crop losses in 2016, Julien Sunier founded a small negociant project and went in search of fruit for Wild Soul. The third vintage of Wild Soul is the first to be made exclusively from grapes grown in Lantignié, a commune renowned for its concentrated, age-worthy Beaujolais-Villages. It’s marginally fuller-bodied than its predecessors, but with the same explosive aromatics, fresh acidity and sheer buvabilité. Conceived for early-drinking, Wild Soul has no S02 added, but is bottled with a higher level of CO2 than Julien’s cru wines – this protects the wine (in the absence of SO2) and contributes a very subtle, energising spritz to the attack.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eOrientation:\u003c\/strong\u003e Multiple parcels, varied exposure.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil:\u003c\/strong\u003e Granitic soils\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eVinification:\u003c\/strong\u003e Semi-carbonic maceration in berglass tank; no sulfur in vinification.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing:\u003c\/strong\u003e Ageing on the fine lees in 3000L concrete egg (no oxygen exposure); 10 mg of SO2 before bottling.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805274693,"sku":"JS18BV","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/2ff6978f-wild_soul_2.jpg?v=1777951263"},{"product_id":"domaine-chasselay-morgon-corcelette-2018","title":"Domaine Chasselay Morgon Corcelette 2018","description":"From a two-acre vineyard, this no-sulfite organic wine has big tannins as well as generous fruits. At this stage, tannins dominate giving a wine with great structure. The fruit will come later as the wine develops.","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805340229,"sku":"DCY18MC","price":53.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/4d2c8f4d-DCY18MC_Fixed.png?v=1777951263"},{"product_id":"julien-sunier-fleurie-cru-beaujolais-2018","title":"Julien Sunier Fleurie Cru Beaujolais 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nJulien’s approach in the winery is hands-off: he uses only natural yeast, minimal SO2 and rarely filters his wines, which are characterised by scintillating floral aromatics, great freshness, and a sense of place and energy. He is now well-established as one of the region’s star producers, part of a wave of talented, ambitious young winemakers (many of those dedicated to organic viticulture) who are today redefining how Beaujolais is perceived. Evocatively-named, Fleurie epitomises all that is good about the region with its perfumed, silky, moreish style. Its 800ha of vineyards produce some of the finest, popular and most expensive wines in the region. As its name suggests, this quintessential Beaujolais is fresh, floral, fragrant and feminine.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\nJulien Sunier’s Fleurie is often described as Burgundy-like in elegance.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805569605,"sku":"JS18FL","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/551b06d8-Julien-Sunier-Fleurie.jpg?v=1777951263"},{"product_id":"julien-sunier-regnie-cru-beaujolais-2019","title":"Julien Sunier Régnié Cru Beaujolais 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nRégnié was upgraded to full Beaujolais Cru status in December 1988 and is located between Morgon and Brouilly, east of Beaujeu. This Beaujolais' cru, often underestimated, does not have to be ashamed of its neighbour Morgon. Our Regnié comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine. A little less macerated on the skins than the other two crus, it will be appreciated from the bottling by its friendliness. On the nose, the vine peach dominates, followed by a smooth mouth with velvet tannins.\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eTwo parcels; one on the sloped lieu-dit of Corcelette and the other at the edge of the Morgon\/Régnié border in a vineyard named En Oeillat. Both parcels were planted in the 1960s. Both are densely planted.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthwest facing.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eDecomposing granitic topsoil, referred to locally as roche pourrie or rotted rock, over clay base 2 meters below.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003eAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil avors aren't lost.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805504069,"sku":"JS18MOR","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/db16da4a-regnie-232x300-2.jpg?v=1777951262"},{"product_id":"julien-sunier-regnie-cru-beaujolais-magnum-2017","title":"Julien Sunier Régnié Cru Beaujolais Magnum 2017","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003e1500ml bottle. (Must be ordered in quantities of 6)\u003c\/strong\u003e\r\n\r\nThis Beaujolais' cru, often underestimated, does not have ashamed of its neighbor Morgon. Our Régnié comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine.\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eSituated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthern oriented.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eSanded and pink granite, clay sub-soil\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit avors 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003e20% aged in cement and 80% in neutral French barrels.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805536837,"sku":"JS17REGMAG","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/415320e6-re_CC_81gnie_CC_81.jpg?v=1777951263"},{"product_id":"julien-sunier-morgon-cru-beaujolais-magnum-2017","title":"Julien Sunier Morgon Cru Beaujolais Magnum 2017","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\n\u003cstrong\u003e1500ml bottle. (Must be ordered in quantities of 6)\u003c\/strong\u003e\r\n\r\n \r\n\r\nThe grapes, from old vines, come from six different very complementary parcels on the climates \"Charmes, Corcelette, Py,\" located between 270 and 420 m altitude.\r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eTwo parcels; one on the sloped lieu-dit of Corcelette and the other at the edge of the Morgon\/Régnié border in a vineyard named En Oeillat. Both parcels were planted in the 1960s. Both are densely planted.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthwest facing.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eDecomposing granitic topsoil, referred to locally as roche pourrie or rotted rock, over clay base 2 meters below.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003eAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil avors aren't lost.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805602373,"sku":"JS17MORMAG","price":152.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/c50b5546-morgon.jpg?v=1777951263"},{"product_id":"julien-sunier-fleurie-cru-beaujolais-magnum-2018","title":"Julien Sunier Fleurie Cru Beaujolais Magnum 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nEvocatively-named, Fleurie epitomises all that is good about the region with its perfumed, silky, moreish style. Its 800ha of vineyards produce some of the finest, popular and most expensive wines in the region. As its name suggests, this quintessential Beaujolais is fresh, floral, fragrant and feminine. Julien’s approach in the winery is hands-off: he uses only natural yeast, minimal SO2 and rarely filters his wines, which are characterised by scintillating floral aromatics, great freshness, and a sense of place and energy. He is now well-established as one of the region’s star producers, part of a wave of talented, ambitious young winemakers (many of those dedicated to organic viticulture) who are today redefining how Beaujolais is perceived.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003e1500ml bottle. (Must be ordered in quantities of 6)\u003c\/strong\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805635141,"sku":"JS18FLMAG","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/b6c38b6e-Julien-Sunier-Fleurie.jpg?v=1777951263"},{"product_id":"julien-sunier-morgon-cru-beaujolais-magnum-2018","title":"Julien Sunier Morgon Cru Beaujolais  Magnum 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well. The grapes, from old vines, come from six different very complementary parcels on the climates \"Charmes, Corcelette, Py,\" located between 270 and 420 m altitude.\r\n\r\n \r\n\r\n\u003cstrong\u003e1500ml bottle. (Must be ordered in quantities of 6).\u003c\/strong\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eTwo parcels; one on the sloped lieu-dit of Corcelette and the other at the edge of the Morgon\/Régnié border in a vineyard named En Oeillat. Both parcels were planted in the 1960s. Both are densely planted.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthwest facing.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eDecomposing granitic topsoil, referred to locally as roche pourrie or rotted rock, over clay base 2 meters below.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003eAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil avors aren't lost.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805733445,"sku":"JS18MORMAG","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/b290acd4-morgon.jpg?v=1777951263"},{"product_id":"julien-sunier-regnie-cru-beaujolais-magnum-2018","title":"Julien Sunier Régnié Cru Beaujolais Magnum 2018","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\n\u003cstrong\u003e1500ml bottle. (Must be ordered in quantities of 6)\u003c\/strong\u003e\r\n\r\nRégnié was upgraded to full Beaujolais Cru status in December 1988 and is located between Morgon and Brouilly, east of Beaujeu. This Beaujolais' cru, often underestimated, does not have to be ashamed of its neighbour Morgon. Our Regnié comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine. A little less macerated on the skins than the other two crus, it will be appreciated from the bottling by its friendliness. On the nose, the vine peach dominates, followed by a smooth mouth with velvet tannins.\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eSituated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthern oriented.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eSanded and pink granite, clay sub-soil\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavours 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003e20% aged in cement and 80% in neutral French barrels.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805962821,"sku":"JS18REGMAG","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/9317ab44-re_CC_81gnie_CC_81.jpg?v=1777951263"},{"product_id":"domaine-chasselay-cuvee-de-la-platiere-beaujolais-aoc-2018","title":"Domaine Chasselay Cuvée de La Platierè Beaujolais AOC 2018","description":"Domaine Chasselay comprises 13 hectares of vineyards and is located in Châtillon d’Azergues, with focus on Côte de Brouilly and Brouilly. In recent years, the estate also makes wines with fruit that is sourced from further parcels of vines in Morgon, Fleurie, Chénas and Moulin à Vent. The Chasselay family have been vignerons here since 1464! Working alongside their parents, Jean-Gilles and Christiane, son and daughter Fabien and Claire continue the family tradition of striving for ultimate quality and authenticity in their wines alongside a commitment to respect the environment in all that they do.\r\n\r\n \r\n\r\nZero weeding and zero synthetic chemical products: that is how they nurture their vines and make their wines, all in full compliance with Ecocert specifications of Organic Agriculture (AB), since 2006. The estate maintains hedgerows and borders of wild flowers in their vineyards. It is the family’s way of promoting biodiversity, combating erosion and preserving wildlife. They also pay particular attention to the lunar calendar, the seasons and the weather forecast in order to work the land and the wines in respect of their biological rhythms. Mechanical or manual, plowing helps regulate natural grassing. Fabien encourages plants to grow (clover, chickweed, veronica, bluegrass, bindweed etc.) as they reduce the risk of disease and erosion.","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966805897285,"sku":"DCY18CDLP","price":42.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/93af2ced-Domaine-Chasselay-Cuve_CC_81e-de-La-Platiere_CC_80-Beaujolais-AOC.jpg?v=1777951279"},{"product_id":"domaine-chasselay-cru-de-cote-de-brouilly-chardignon-beaujolais-2019","title":"Domaine Chasselay Cru de Côte De Brouilly \"Chardignon\" Beaujolais 2019","description":"Domaine Chasselay comprises 13 hectares of vineyards and is located in Châtillon d’Azergues, with focus on Côte de Brouilly and Brouilly. In recent years, the estate also makes wines with fruit that is sourced from further parcels of vines in Morgon, Fleurie, Chénas and Moulin à Vent. The Chasselay family have been vignerons here since 1464! Working alongside their parents, Jean-Gilles and Christiane, son and daughter Fabien and Claire continue the family tradition of striving for ultimate quality and authenticity in their wines alongside a commitment to respect the environment in all that they do.\r\n\r\n \r\n\r\nZero weeding and zero synthetic chemical products: that is how they nurture their vines and make their wines, all in full compliance with Ecocert specifications of Organic Agriculture (AB), since 2006. The estate maintains hedgerows and borders of wild flowers in their vineyards. It is the family’s way of promoting biodiversity, combating erosion and preserving wildlife. They also pay particular attention to the lunar calendar, the seasons and the weather forecast in order to work the land and the wines in respect of their biological rhythms. Mechanical or manual, plowing helps regulate natural grassing. Fabien encourages plants to grow (clover, chickweed, veronica, bluegrass, bindweed etc.) as they reduce the risk of disease and erosion.","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966806028357,"sku":"DCY19CBC","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/0036415c-Domaine-Chasselay-Cru-de-Co_CC_82te-De-Brouilly-22Chardignon22.jpg?v=1777951263"},{"product_id":"julien-sunier-wild-soul-beaujolais-village-2022","title":"Julien Sunier Wild Soul Beaujolais Village 2022","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nBeaujolais’ other claim to fame is its crucial role in developing natural wine. Partly in reaction to what they saw as an increasingly industrial approach to winemaking in the 80s, a group of vignerons were among the first to develop the minimal chemical approach that has inspired so many winemakers. The Beaujolais natural wine scene is still buoyantly influential, with many of the best bottles made by growers working in or around that milieu. Among my favourites are wines by brothers Antoine and Julien Sunier, who each produce wines in their own independent domains. I loved the super-sappy vibrancy of Julien Sunier Wild Soul 2022. \u003cem\u003e\u003cstrong\u003eDavid Williams, The Guardian (November 2023)\u003c\/strong\u003e\u003c\/em\u003e\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard:\u003c\/strong\u003e Due to large crop losses in 2016, Julien Sunier founded a small negociant project and went in search of fruit for Wild Soul. This Vin de France is a blend of Gamay from Beaujolais Villages and Regnie Cru.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation:\u003c\/strong\u003e Multiple parcels, varied exposure.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil:\u003c\/strong\u003e Granitic soils\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eVinification:\u003c\/strong\u003e Semi-carbonic maceration in berglass tank; no sulfur in vinification.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing:\u003c\/strong\u003e Ageing on the fine lees in 3000L concrete egg (no oxygen exposure); 10 mg of SO2 before bottling.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966809370693,"sku":"JS22BV","price":64.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/dbfa87c4-wild_soul_2.jpg?v=1777951266"},{"product_id":"julien-sunier-fleurie-cru-beaujolais-2021","title":"Julien Sunier Fleurie Cru Beaujolais 2021","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nJulien’s approach in the winery is hands-off: he uses only natural yeast, minimal SO2 and rarely filters his wines, which are characterised by scintillating floral aromatics, great freshness, and a sense of place and energy. He is now well-established as one of the region’s star producers, part of a wave of talented, ambitious young winemakers (many of those dedicated to organic viticulture) who are today redefining how Beaujolais is perceived.\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\nEvocatively-named, Fleurie epitomises all that is good about the region with its perfumed, silky, moreish style. Its 800ha of vineyards produce some of the finest, popular and most expensive wines in the region. As its name suggests, this quintessential Beaujolais is fresh, floral, fragrant and feminine. 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.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966809403461,"sku":"JS21FL","price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/d35d3d29-Julien-Sunier-Fleurie.jpg?v=1777951266"},{"product_id":"julien-sunier-regnie-cru-beaujolais-2021","title":"Julien Sunier Régnié Cru Beaujolais 2021","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\nThis Beaujolais' cru, often underestimated, does not have to be ashamed of its neighbor Morgon. Our Regnie comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine. A little less macerated on the skins than the other two crus, it will be appreciated from the bottling by its friendliness. On the nose, the vine peach dominates, followed by a smooth mouth with velvet tannins. His mission is to enjoy your pallet around a good paté or dried sausage, * Wine in conversion to organic farming (en-bio-15)\r\n\r\n \r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eSituated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthern oriented.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eSanded and pink granite, clay sub-soil\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit avors 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003e20% aged in cement and 80% in neutral French barrels.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966809534533,"sku":"JS21REG","price":66.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/aca04002-re_CC_81gnie_CC_81.jpg?v=1777951265"},{"product_id":"julien-sunier-morgon-cru-beaujolais-2021","title":"Julien Sunier Morgon Cru Beaujolais 2021","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much. In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well. The grapes, from old vines, come from six different very complementary parcels on the climates \"Charmes, Corcelette, Py,\" located between 270 and 420 m altitude.\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eTwo parcels; one on the sloped lieu-dit of Corcelette and the other at the edge of the Morgon\/Régnié border in a vineyard named En Oeillat. Both parcels were planted in the 1960s. Both are densely planted.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthwest facing.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eDecomposing granitic topsoil, referred to locally as roche pourrie or rotted rock, over clay base 2 meters below.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003eAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil avors aren't lost.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966809567301,"sku":"JS21MOR","price":85.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/c8484517-morgon.jpg?v=1777951265"},{"product_id":"julien-sunier-regnie-cru-beaujolais-2022","title":"Julien Sunier Régnié Cru Beaujolais 2022","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much.’In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nThis Beaujolais' cru, often underestimated, does not have to be ashamed of its neighbor Morgon. Our Regnié comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine. A little less macerated on the skins than the other two crus, it will be appreciated from the bottling by its friendliness. On the nose, the vine peach dominates, followed by a smooth mouth with velvet tannins. His mission is to enjoy your pallet around a good paté or dried sausage, * Wine in conversion to organic farming (en-bio-15)\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eSituated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthern oriented.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eSanded and pink granite, clay sub-soil\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit avors 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.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003e20% aged in cement and 80% in neutral French barrels.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813401157,"sku":"JS22REG","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/66d61f76-re_CC_81gnie_CC_81.jpg?v=1777951270"},{"product_id":"julien-sunier-fleurie-cru-beaujolais-2022","title":"Julien Sunier Fleurie Cru Beaujolais 2022","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much.’In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nJulien’s approach in the winery is hands-off: he uses only natural yeast, minimal SO2 and rarely filters his wines, which are characterised by scintillating floral aromatics, great freshness, and a sense of place and energy. He is now well-established as one of the region’s star producers, part of a wave of talented, ambitious young winemakers (many of those dedicated to organic viticulture) who are today redefining how Beaujolais is perceived.\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\nEvocatively-named, Fleurie epitomises all that is good about the region with its perfumed, silky, moreish style. Its 800ha of vineyards produce some of the finest, popular and most expensive wines in the region. As its name suggests, this quintessential Beaujolais is fresh, floral, fragrant and feminine. 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.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813368389,"sku":"JS22FL","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/a8c0e649-Julien-Sunier-Fleurie.jpg?v=1777951270"},{"product_id":"julien-sunier-morgon-cru-beaujolais-2022","title":"Julien Sunier Morgon Cru Beaujolais 2022","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\nJulien Sunier has gone from being rising star to firmly established as one of the best producers in Beaujolais. Following in the footsteps of pioneers like his friends Marcel Lapierre and Jean-Paul Thévenet he works organically and biodynamically in the vineyard and naturally in the winery. Julien now has 7.5 hectares of organically farmed vines in Regnié, Fleurie and Morgon. When I first visited him in 2016, he emphasised how hard it is to work organically in Beaujolais, and just how back breaking the work can be. ‘We have opportunities to rent because people are getting old,’ says Julien, who talks much more than his younger brother. ‘Young people are beginning to arrive in Beaujolais. It’s pretty trendy and we have a good group of natural winemakers, but when you see the size of the vineyard, we need the young generation to come here.’\r\n\r\n \r\n\r\nHe says that organics is rare in Beaujolais because the vineyards are difficult to manage. The issue is manual weed control with the densely planted bush vines. ‘We are very proud to farm organically,’ he says. ‘It is almost double the cost in the vineyard but our price isn’t twice as much.’In his small winery he works semi-carbonically (starting off fermentation carbonically but later pumping over and plunging as you would do in Burgundy), believing that full carbonic can risk losing the terroir. He only adds sulfur dioxide at bottling. Julien’s wines are really elegant and expressive. They have purity and express their terroirs really well.\r\n\r\n \r\n\r\nHis Morgon offers exceptional value for money. It is deliciously drinkable on release, but with the structure to age. The grapes, from old vines, come from six different very complementary parcels on the climates \"Charmes, Corcelette, Py,\" located between 270 and 420 m altitude. Deep and nascently complex with a very precise bouquet of black cherries, pomegranate, fresh thyme and granite minerality. Deep and rich with a fine girdle of acidity, ripe tannins and excellent length. Gorgeous when young--beautiful with age. 12% Alc.\r\n\r\n \r\n\r\n\u003cstrong\u003eVineyard: \u003c\/strong\u003eTwo parcels; one on the sloped lieu-dit of Corcelette and the other at the edge of the Morgon\/Régnié border in a vineyard named En Oeillat. Both parcels were planted in the 1960s. Both are densely planted.\r\n\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"column\"\u003e\r\n\r\n\u003cstrong\u003eOrientation: \u003c\/strong\u003eSouthwest facing.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eSoil: \u003c\/strong\u003eDecomposing granitic topsoil, referred to locally as roche pourrie or rotted rock, over clay base 2 meters below.\r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eViticulture:\u003c\/strong\u003e Organic farming, harvesting done entirely by hand.\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\r\n\u003cstrong\u003eVinification: \u003c\/strong\u003eIndigenous 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. Morgon's wines age remarkably, gaining complexity and depth over time.\r\n\r\n\u003c\/div\u003e\r\n\u003cstrong\u003eAgeing: \u003c\/strong\u003eAged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil avors aren't lost.\r\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\r\n\u003cdiv class=\"section\"\u003e\r\n\u003cdiv class=\"layoutArea\"\u003e\r\n\r\n \r\n\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813499461,"sku":"JS22MOR","price":89.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/7868a4b4-morgon.jpg?v=1777951269"},{"product_id":"julien-sunier-wild-soul-beaujolais-village-tasting-selection-6-x-bottles","title":"Julien Sunier Wild Soul Beaujolais Village Tasting Selection (6 x Bottles)","description":"","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813532229,"sku":"TASTINGBOX-JS-WILD1","price":295.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/01230cff-wild_soul_tasting.jpg?v=1777951269"},{"product_id":"julien-sunier-wild-soul-beaujolais-village-2018-6-pack","title":"Julien Sunier Wild Soul Beaujolais Village 2018 6-Pack","description":"","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813564997,"sku":"TASTINGBOX-JS-WILD2","price":280.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/fee20ecc-wild_soul_tasting.jpg?v=1777951269"},{"product_id":"julien-sunier-regnie-cru-beaujolais-tasting-selection-6-x-bottles","title":"Julien Sunier Régnié Cru Beaujolais Tasting Selection (6 x Bottles)","description":"","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813597765,"sku":"TASTINGBOX-JS-REGNIE","price":325.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/c4f06d5a-tasting_collection_regnie.jpg?v=1777951269"},{"product_id":"julien-sunier-fleurie-cru-beaujolais-tasting-selection-6-x-bottles","title":"Julien Sunier Fleurie Cru Beaujolais Tasting Selection (6 x Bottles)","description":"Queen of the Beaujolais Crus","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813630533,"sku":"TASTINGBOX-JS-FLEURIE","price":420.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/1a06a22b-tasting_collection_fleurie.jpg?v=1777951270"},{"product_id":"julien-sunier-morgon-cru-beaujolais-tasting-selection-6-x-bottles","title":"Julien Sunier Morgon Cru Beaujolais Tasting Selection (6 x Bottles)","description":"","brand":"Artisan Wines","offers":[{"title":"Default Title","offer_id":44966813663301,"sku":"TASTINGBOX-JS-MORGON","price":426.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/8644\/4357\/files\/38da3894-tasting_collection_morgan.jpg?v=1777951269"}],"url":"https:\/\/artisanwine.com.au\/collections\/beaujolais.oembed","provider":"Artisan Wines","version":"1.0","type":"link"}