At almost 500 m in elevation, the steeply pitched parcel of “Niagara” is the source of Julien’s Fleurie cuvée. Planted in the early 1960s to a density of 10000 vines per hectare.
Mother rock of pure pink granite with little topsoil, the parcel is rocky and a challenge to work.
Organic farming, harvesting done entirely by hand.
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.
The 2016 Fleurie, which includes some direct pressed rosé bunches due to the mildew, is perhaps not quite as immediate as the Morgon and demanded a little more patience as it opened in the glass. Eventually, it shows more complexity and nuance than the Morgon: red berry fruit, pressed flowers and a touch of orange pith. The palate is well balanced with crisp acidity, tensile and fine tannin. It is certainly a lighter style of Fleurie, but it has admirable focus and plenty of energy. Very fine.
Julien Sunier’s Fleurie is raised in a combination of seventy percent used Burgundy barrels and thirty percent in tank, after fermentation with indigenous yeasts. The wine hails from the two lieux a` dits of la Tonne and Charbonnie`res. The 2016 version is outstanding, offering up a bright, red fruity nose of cherries, blood orange, lovely soil tones, fresh thyme, a touch of gamebird and a lovely mix of herbs and spice tones in the upper register. On the palate the wine is medium-full, vibrant and tangy, with fine transparency, just a bit of backend tannin and a long, nascently complex and low fat finish. Fine juice that will unwind nicely with a bit of bottle age, but is eminently drinkable right out of the blocks. 2017-2030.
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