Since 1865, the spirit of Mommessin has consisted of a Beaujolais soul and a Burgundian heart that define a style that is fruity, powerful and very close to its roots.

The Mommessin spirit stands out for the alliance of two winegrowing regions - Burgundy and the Beaujolais, two cultures that make our wines distinctive and appealing.
JULIÉNAS 2023

click on one of the vintages below for further information

2021   2022   2023  

100% Black Gamay (with white juice).

Colour: deep and intense ruby dress.
Nose: generous bouquet of flowers (peony...) and fruits (redcurrant, raspberry, wild strawberry).
Palate: It is a structured and balanced wine with a nice length on the palate.

Serve ideally at a temperature situated between 12 and 15°C.  (53-59°F.).

An elegant companion to meals, such as a great steak, fine pork and obviously the “Coq au vin” of Juliénas.

Ready to drink but might be kept until 3 to 5 years.

Juliénas, which according to etymology, takes its name from Julius Caesar, is located at the northern gateway to the Beaujolais Vineyard, at the crossroads of two kingdoms: the ending of Gamay and the emerging of Chardonnay.

The Juliénas terroir is made up to the west of lean and arid granite soils, infiltrated with veins of manganese and porphyries which, towards the east, give way to formations of the secondary era, ancient alluvium, deeper soils and more clayey.

Harvest: manual.
Wine making: the harvest, on the arrival at the cuverie is handled in different ways, with grape-bunches with the lowest yields being de-stemmed. That allows for longer macerations with the extraction of gentle tannins, giving better complexity.
Ageing: in vats.

The first harvest began on September 4th. Despite a period of scorching heat, the grapes are superb, promising an exceptional vintage.

The intense heat at the end of August accelerated the maturation of our Gamay. This vintage is characterized by great heterogeneity between the plots. Some struggled with the extreme conditions, losing a lot of juice, while others resisted admirably. Several factors explain these variations: soil type, exposure, vine age, and yield. The differences between early and late-ripening zones are minimal, reflected in the variability of the analytical data from one cuvée to another, with potential alcohol levels ranging from 12° to 14°. Although we anticipated a bountiful harvest in the spring, we are seeing a significant reduction in volumes. The berries have thick skins and reveal aromas of raspberry liqueur, cherry, as well as notes of violet, dark chocolate, and even pear!

The musts have a high sugar concentration and marked acidity. This year, we favored destemming to prolong the maceration of our Gamays. In addition to the traditional whole cluster semi-carbonic maceration, we opted for hot pre-fermentation maceration to maximize color extraction from the grapes most affected by the drought.