Julien Sunier

Avenas, Beaujolais-Villages — Beaujolais

Certified Organic

Dijon-born surfer turned Cru Beaujolais, natural wine champion, Julien Sunier has extensive experience working for some of the most notable organic and biodynamic estates in Burgundy, Australia, New Zealand, and California. Although he is a Dijon native, he had no family connection to vineyards or the wine industry. His mother is a hair stylist, and one of her clients just happened to be Christophe Roumier, who offered to show Julien “what this wine stuff was all about.”

From there, Julien worked harvests across the globe – primarily in New Zealand and California (Bonny Doon), where he incorporated surfing sessions in-between. He returned to Burgundy to intern with Nicolas Potel in Nuits-Saint-Georges and Jean-Claude Rasteau in Beaune and solidified his passion for organic and biodynamic viticulture. Julien was an assistant winemaker with a big house négociant for over 5 years, where he familiarized himself with the best parcels in all 10 Beaujolais Crus. He developed relationships with vignerons who were willing to lease their vineyards in prime sites long-term.

The domaine of Julien Sunier debuted in 2008 with 3 ha of old vines in some of the top sites in Morgon (including Py) and Fleurie. Upon obtaining these sites, he immediately converted to organic farming and has also started to incorporate biodynamic principles. He added Régnié in 2009. Today, the estate has close to 6.5 ha of predominantly old vines in sought after single parcels in all 3 of his Crus (Morgon, Fleurie, Régnié). Average vine age is 40-50 years old. Julien is all about meticulous vineyard management rooted in a dedication to avoid ‘chernobyl’ (vines treated with chemicals) vines in Beaujolais, letting site expression take center stage. Vintage in and vintage out, his wines are deft, clean, and clear – expressing site specificity with captivating transparency.

The winery is located in Avenas (well over 500m) – the high elevation coupled with the fact that Julien does not employ temperature-controlled ferments, translates to long and slow ferments, and a certain delicacy of flavor and extraction, even in riper vintages. Julien also hand harvest, uses a basket press, and only ages in neutral wood and tank. All fermentations are with native yeasts, and sulfur is only used at bottling.

Currently, he is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais.