JULIENAS VIEILLE ÉGLISE 2022

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JULIENAS VIEILLE ÉGLISE 2022

Wine Beaujolais-Mâconnais
Julienas AOC Red - Bottle 75 cL - 14.5°
2022

Ref : 495302

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15, € 30
15.30

i.e. 20.4 € / liter

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Our oenologists' opinion

Fruity and well-rounded

Garnet colour with ruby hues. Open and vinous nose of black fruits, lilac, faded violets, spicy notes of pepper, liquorice stick. Beautiful balance on a frank, robust and fleshy wine, small envelope, finesse. Character of black fruits au gratin, spicy notes, ripe tannins, beautiful lingering still fresh of bigarreaux.

Robe
Garnet

  • Keeping level 2027
  • Service temperature 16°
  • Grapes Gamay

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Established in Southern Burgundy since 1711, Maison Jean Loron produces wines that reveal the best climates. Our philosophy: to respect the diversity of each terroir.

Domain and appellation

  • JEAN LORON depuis 1711

    Estate belonging to the heirs of Paul LORON. The old church of Juliénas, unoccupied since 1868, has been given a new lease of life with a wine storehouse and a tasting cellar. Parcels facing south-south-east, vines 30 years old, 50% on the "Les Mouilles" climate (altered blue rock) and 50% on the "les Gonnards" climate. VINIFICATION & BREEDING Manual harvest. Vinification: 70% de-stemming, 18 to 21 days of maceration in the "grilled cap".

  • Main grape
    Gamay

  • Grapes Gamay
  • Grapes
    • Gamay : 100.0%

Your cellarman's advice