Julien Sunier Régnié 2017

$65.00 inc. GST

This Beaujolais’ cru, often underestimated, does not have ashamed of its neighbor Morgon. Our Regiee comes from a separate and complementary types of land, a composite of deep granitic sand bringing greediness, friendliness and the other of stony soils of ancient alluvium spicy notes and structure to the wine.


A little less macerated on the skins than the other two crus, it will be appreciated from the bottling by its friendliness. On the nose, the vine peach dominates, followed by a smooth mouth with velvet tannins.


His mission is to enjoy your pallet around a good paté or dried sausage, * Wine in conversion to organic farming (en-bio-15)


Vineyard: Situated at the base of the Cote du Py hillside on edge of the Morgon appellation, this parcel of 1.1 hectares is known as En Oeillat and has an average vine age of 60 years.


Orientation: Southern oriented.


Soil: Sanded and pink granite, clay sub-soil


Viticulture: Organic farming, harvesting done entirely by hand.


Vinification: Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit avors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D’Or.


Ageing: 20% aged in cement and 80% in neutral French barrels.


Additional Information

Julien Sunier



Tech Sheets
Reviews / Awards / Ratings

“Confriming its superb performance last year, the 2017 Régnié delivers a lovely bouquet of raspberries, peonies and red plums. On the palate, it’s medium to full-bodied, velvety and multidimensional, with a deep and layered core, powdery tannins and excellent concentration, concluding with a beautifully defined finish. This is very good and well worth seeking out.” – 93 Points, Robert Parker.

“One plot on sand and one on alluvion – had to blend because of hail. Aged nine months in 10- to 15-year-old barrels from Roumier (which he got free) and from Dom de la Vougeraie. They usually blend in some tank wine but they had to make sure the barrels were filled in this small vintage. SO2 10 mg/l at bottling to ‘reassure importers’. Vintage was dry, and then they had hail, so there was not much pulp in the berries. Some smoky reduction and a dusty rocky overlay. Savoury spice but not in the least oaky. Firm and really chewy. Dry, compact texture and very mineral. Dark-red fruit, almost chalky in its dryness. Long and refined. Super-dry and needs food. Fresh and so stony/rocky in its attractively dry finish.” – 17 Points, Jancis Robinson.

“Average age of vines is 60 years old, and the wine is raised in cement (20%), the remainder in 10 year old barrels. I drink a lot more Beaujolais than I do Burgundy, thus further cementing my reputation as a ‘man of the people’. Pretty thing, with cherry and apricot, violet and spice. It’s bright and juicy, red and yellow stone fruits, gentle but tightly packed tannin, delicacy and moderate length. It’s a wine of joy and easy charm. Lovely.” – 93 Points, Wine Front.