Domaine Julien Sunier Regnie, Beaujolais, France

From the youngest Cru of Beaujolais, the 2021 Régnié by Julien Sunier channels bright fruit purity with mineral drive and finesse. It reflects the cool precision of the vintage, carrying energy and lift while showcasing the supple elegance of Gamay grown on granite soils. This is a small-production, artisanal wine that captures both immediacy in the glass and the capacity for graceful development.

Product Details

• Grape Variety: 100% Gamay
• Vineyard & Soils: Parcels split between alluvial and sand over rose granite subsoils
• Vinification & Aging: Whole-cluster carbonic maceration (10–20 days), indigenous yeasts, manual racking, traditional vertical press; aged ~8 months on fine lees (20% cement/epoxy, 80% older 228 L oak)
• Bottling: Unfiltered, minimal sulfur addition
• ABV: Approximately 11.5%
• Production Volume: Not publicly disclosed, though crafted in small, artisanal quantities typical of Sunier’s domaine

Sensory Description
The nose opens with vivid notes of wild strawberry and raspberry, lifted by violet florals and a hint of forest underbrush. On the palate, juicy red fruits and redcurrant shine against a backdrop of brisk acidity and finely knit tannins. A mineral streak of crushed stone threads through the wine, giving precision and drive. The finish is clean and persistent, with chalky energy that invites another sip. With time in bottle, expect subtle evolutions of dried herbs, pressed flowers, and earth.

Producer’s Background
Julien Sunier is one of the leading figures of the modern Beaujolais renaissance, known for his commitment to organic farming, hand harvesting, and low-intervention cellar work. He favors whole-cluster fermentation and élevage in neutral vessels, ensuring the wines remain transparent to site and vintage. His work has placed him among the most respected voices of Beaujolais, admired equally by natural wine enthusiasts and serious collectors.

Serving Suggestions
Serve lightly chilled at 56–60 °F. This wine pairs effortlessly with charcuterie boards, pork tenderloin with herbs, mushroom risotto, or rustic French terrines. Its vibrant fruit and mineral cut also shine alongside grilled chicken or vegetable dishes like ratatouille. While delicious young, it can be cellared through 2030, where it will evolve in depth and complexity.