Julienas by Domaine du Clos du Fief

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium, Spiced And Mineral finish

What it pairs with

Roast pork shoulder with sage
Spiced Gamay from Julienas pairs with herb-roasted pork.
Cassoulet with duck confit
The concentrated, spicy character of Julienas suits the duck-and-pork cassoulet.
Andouillette (tripe sausage)
The Julienas region's traditional pairing with the assertive sausage.

How to serve Julienas

Allow 65 minutes from open to pour.

Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
Pair with. Roast pork shoulder with sage, Cassoulet with duck confit, Andouillette (tripe sausage). Match the wine's structure to the dish's fat and salt.

History

Domaine du Clos du Fief is one of the longer-established Julienas producers, farming the appellation's granite and schist slopes to produce structured, spicy Gamay with ageing potential.

1975 — Clos du Fief established as an independent Julienas estate

Facts

Producer: Domaine du Clos du Fief
Grapes: Gamay
Classification: Juliénas AOC
Oak: Old large oak foudres, traditional Beaujolais whole-cluster approach
ABV: 13.0%
Price: EUR 14-22 at retail
Drinking window: 3-10 from vintage
First vintage: 1975

Frequently asked about Julienas

What does Julienas taste like?

Structurally medium-bodied, medium tannins, high acidity with a medium, spiced and mineral finish. Old-vine Julienas from the Clos du Fief estate, with the characteristic spice and full cherry fruit of the appellation. Granite and schist soils give mineral depth.

When should I drink Julienas?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Julienas?

Roast pork shoulder with sage is the canonical pairing. Other strong matches include Cassoulet with duck confit and Andouillette (tripe sausage). Spiced Gamay from Julienas pairs with herb-roasted pork.

What grapes are in Julienas?

The blend is Gamay. The wine is classified as Juliénas AOC.

Julienas