Julien Sunier Morgon 2011
350 Cases Produced
“Perfectly balanced, on nose and palate, the aromas are of fresh cherries from the vine with hints of coal smoke and dry rub. The palate texture is pure velvet with a even match of lush but focused fruit, which repeats the cherry of the nose but adds a dash of raspberry cobbler, and fresh, welcome acidity. At 12.5% abv, the alcohol is firmly in check and the entire experience is one of high-toned grace.”
Over the next year, you’ll be hearing a lot from us about Beaujolais. In America, that word conjures the insipid flavors of Beaujolais Nouveau but we’re here to tell you the wines coming from the best appellations from the top producers are exquisite creatures.
Beaujolais is divided up into 10 “Cru”. These are single villages which have historically produced high level wine. Just like they do in the Cote D’Or but instead of Gevrey-Chambertin you have Morgon, instead of Vosne-Romanee, there’s Chenas, and so on.
Made entirely from Gamay, which is admired for its pure, refreshing, sometimes peppery, red fruit, Beaujolais is light in body but, in the better bottlings, rich in texture. When pairing reds with spicier foods or fish dishes, a slightly chilled Beaujolais can be divine.
Julien Sunier’s mother was a hairdresser, one of whose clients was Christophe Roumier of hyper-famous Burgundy house Domaine Georges Roumier. When he graduated from college, he decided to go work with Christophe in Chambolle-Musigny and quickly fell in love with wine. After traveling the wine circuit, from California to New Zealand, he returned and aquired three hectares of old vines in Beaujolais.
Sunier’s Morgon comes from two parcels, each planted in the early 1960s. He uses an ancient vertical wine press which creates a very gentle extraction process and the wines are all aged in 3-9 year old barrels he aquires from Christophe Roumier.
As always, Le Du’s offers 15% off any purchase of 12 bottles or more.