Julien doesn't come from a long line of winemakers, although born in Dijon, his parents where not winemakers, he didn't inherit a vineyard or Domaine or philosophy for that matter. He got into wine making of his own accord and continues to make wine of his own accord. We like what he does and as you will read, the wine critics think you will to.
Julien’s approach in the winery is hands-off: he uses only natural yeast, minimal SO2 and rarely filters his wines, which are characterised by scintillating floral aromatics, great freshness, and a sense of place and energy. He is now well-established as one of the region’s star producers, part of a wave of talented, ambitious young winemakers (many of those dedicated to organic viticulture) who are today redefining how Beaujolais is perceived.
Cheers, Best Cellars