The slopes are extremely steep and mostly south-facing, giving way to ancient alluvial plains, ledges and clayey subsoils to the east.
Juliénas is the least granitic of the 10 crus. Unlike all the other crus, the main parent materials in the appellation’s soil are diorites or galena, bluish hard rocks with clearly visible crystals, finer-grained microdiorites, and dark formations that are more like schistose.
HISTORY :
Imperial vintage, by name. One was needed. In homage to the divine Caesar named Julius. It is also an editorial cru, because it is the favorite of writers and some journalists, especially at the Canard Enchaîné. The latter would have invented this very amusing expression, “to go take the waters in Julienas”! All these illustrious patrons have made Julienas very popular by providing it with joyful publicity.
VINIFICATION :
Manual harvest of Gamay Noir with white juice.
Vatting by gravity, in concrete tanks. Maceration in whole grapes for about ten days, including pumping over and delestage, before pressing, to extract the maximum structure and color. The wine is then aged on fine lees in vats.
WINE :
Colour: A deep crimson with purplish tints.
Nose: Complex, delicate aromas of dark berries and flowers (peonies and violets) with hints of pepper.
Palate: Clean and fruity, well-balanced, quite full and aromatic, the wine has a fine structure.
SERVING SUGGESTIONS :
Juliénas is best appreciated when young, but it may be laid down for 5 to 8 years. It is the perfect accompaniment to grilled beef and lamb, meats and poultry with sauce. Spicy meals, dry cheese. Serve at between 15 to 16°C.
