Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

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.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1975: Clos du Fief established as an independent Julienas estate

Facts

Producer
Domaine du Clos du Fief · visiting guide
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.

Tags

dry gamay high acid medium body medium tannin medium term mood bold mood rustic occasion cellar occasion dinner party old world pairs with charcuterie pairs with pork price everyday still red

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