Julien Sunier

The History of Domaine Julien Sunier

Julien Sunier is the eldest son of a Dijon family with no winemaking tradition. His passion for wine set him on this path while he was still a student. His mother, a hairdresser, counted Christophe Roumier, the iconic Chambolle-Musigny winemaker, among her clients. Through this unlikely connection, Julien secured an internship with Roumier, a formative first experience at one of the world’s most admired Burgundy estates. It opened his eyes to what a fine wine could be and sent him on an international quest: New Zealand, California (two destinations he also chose for their surfing!), then London, where he worked as a wine importer alongside Jasper Morris MW.

On returning to France, he was chosen by Mommessin to develop an operation in Beaujolais. There he met Marcel Lapierre and Jean-Paul Thévenet, founding figures of Beaujolais natural wine, who profoundly influenced him. In 2005, he settled permanently in Avenas, a village perched at an altitude of 750 meters, buying the "Ferme des Noisetiers," 10 hectares of meadows and woods overlooking the Beaujolais crus. In 2008, having been laid off by Mommessin almost as he was buying the farm, he founded his estate with 2.2 hectares. He bought his first small Fleurie plot from Yvon Métras. Gradually, the estate grew to 9 hectares across three crus. His brother Antoine founded his own estate in 2014, and the two brothers share a harvest team. A winery clad entirely in wood was built on the farm, with a cellar dug for the barrels.

Terroirs and Vineyards of Domaine Julien Sunier

The Domaine Julien Sunier vineyard covers 9 hectares across three Beaujolais cru appellations. In Régnié (4 hectares), the vines grow on two complementary terroirs: deep granitic sands, bringing "generosity and conviviality," and stony soils of ancient alluvial deposits, bringing "spicy notes and structure." In Morgon, the vines grow on the appellation’s characteristic granite and schist terroirs, including the Côte du Py. In Fleurie, the first plot purchased from Yvon Métras is part of a small group of vines on the appellation’s pink granite soils.

The entire vineyard has been farmed organically since Julien first set up: "organic, of course!" he says. Composted manure and cover crops are added to the soils to stimulate microbial life and supply nitrogen naturally. Shallow tillage helps manage weeds and reduce erosion. The grapes are harvested entirely by hand and sorted on the vine. Whole bunches are transferred into vats by gravity to avoid crushing them. The Ferme des Noisetiers, at an altitude of 750 meters amid woods and meadows, is "a treasure trove of biodiversity, protected from all human pollution," with an exceptional panorama of the Beaujolais crus.

Winemaking at Domaine Julien Sunier

Julien Sunier’s winemaking reflects what he learned alongside some of the best in Burgundy and the Beaujolais natural wine movement, distilled into a precise style of his own. Whole grapes enter the concrete vats by gravity. Traditional carbonic maceration follows the methods of Jules Chauvet and the Lapierre school, with a few punch-downs toward the end of fermentation to give the wines body and texture. Pressing takes place in a very old wooden vertical press, which provides gentle, gradual extraction. The wines age for 8 to 12 months in old Burgundy oak barrels, with no new oak. Bottling and racking are timed to the lunar cycles to optimize the wines’ clarity and expression, making filtration unnecessary. No filtration is used. The wines are bottled without additions in the spring following the harvest.

The Cuvées of Domaine Julien Sunier

Régnié: A red Régnié cuvée from 4 hectares in the appellation, on two types of terroir: deep granitic sands and stony soils of ancient alluvial deposits. Carbonic maceration with a few punch-downs toward the end of fermentation, eight months of aging in old barrels, and bottling timed to the lunar cycles. A wine given slightly less time in vat and barrel than the estate’s other two crus, in a more immediately appealing, convivial style. "On the nose, vineyard peach takes the lead, followed by a smooth palate with velvety tannins. Its mission: to delight the taste buds over a good, simple meal." The estate’s most approachable and festive cuvée.

Morgon: A red Morgon cuvée from appellation plots on granite and schist, including vines on the Côte du Py. Carbonic maceration with punch-downs toward the end of fermentation, pressing in a wooden vertical press, and 10 to 12 months of aging in old Burgundy barrels. A red wine with Morgon’s characteristic depth and minerality: black cherry, violet, schist and spice. Full-bodied and structured on the palate, with fine, persistent tannins and 8 to 12 years of aging potential. "Aromatically complex, defined by passion and commitment." The estate’s deepest and most ambitious cuvée.

Fleurie: A red Fleurie cuvée from the estate’s plots, including the first plot purchased from Yvon Métras. Pink granite soils typical of the appellation, carbonic maceration with punch-downs, pressing in a wooden vertical press, and 8 to 10 months of aging in old barrels. A red wine whose elegance and lightness recall the wines of Chambolle-Musigny, where Julien first learned his craft: floral aromas (violet, peony), cherry and raspberry, a silky, airy palate and a long, mineral finish. "Reminiscent of Julien's Chambolle beginnings", according to importer Polaner Selections.