Profile

Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 1 to 4 years from vintage.

vintage1 yrs4 yrs8 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 above is our own.

In the glass

Light-bodiedLow tanninRacy acidityDryMedium finish

What it pairs with

  • Tartines au saucisson Funky, fresh dark-fruit Gamay is perfect against dry-cured sausage on bread.More wines for sausages →
  • Bruschetta tomates-basilic Racy acidity and light body complement tomato bruschetta without clashing.
  • Pizza diavola Light tannin and crunchy fruit hold up against the spicy heat of diavola pizza.More wines for pizza →

With cheese

Fromage fort de la Croix-Rousse Local tradition French Wikipedia quotes the Inventaire du patrimoine culinaire de la France: in Lyon's bouchons the pot sat at the corner of the bar and was spread on toasted bread, accompanied by a beaujolais. A plain Gamay red suits its sharpness. Cervelle de canut Our pick The Observatoire des produits du terroir lists Beaujolais AOC and Coteaux-du-Lyonnais among the reds for it. The cool, herby fromage blanc wants a fresh, fruity Gamay with modest tannin that does not fight the vinegar.

How to serve Wild Soul

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. Tartines au saucisson, Bruschetta tomates-basilic, Pizza diavola. Match the wine's structure to the dish's fat and salt.

History

Wild Soul was created by Julien Sunier as an approachable natural Beaujolais AOC without the terroir specificity of his cru wines, aimed at the natural wine bar and bistro market.

  1. 2014Wild Soul first released as Sunier's natural Beaujolais AOC entry wine

Facts

Producer
Domaine Julien Sunier · visiting guide
Grapes
Gamay
Classification
Beaujolais AOC
Oak
No wood; whole-cluster carbonic in cement vat
ABV
12.0%
Price
€15-20 at retail
Drinking window
1-4 from vintage
First vintage
2014
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Wild Soul

What does Wild Soul taste like?

Structurally light-bodied, low tannins, racy acidity with a medium finish. Wild Soul is Sunier's entry-level Beaujolais AOC: funky, crunchy dark fruit and wild-herb energy from whole-cluster carbonic fermentation in cement, no additions.

When should I drink Wild Soul?

Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Wild Soul?

Tartines au saucisson is the canonical pairing. Other strong matches include Bruschetta tomates-basilic and Pizza diavola. Funky, fresh dark-fruit Gamay is perfect against dry-cured sausage on bread.

Is Wild Soul vegan?

Yes: the producer documents no animal-derived fining agents in production, so the wine is suitable for vegan and vegetarian drinkers.

What grapes are in Wild Soul?

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

Tags

biodynamic drink young dry gamay light body low tannin mood easygoing mood funky occasion aperitivo occasion weeknight old world organic pairs with charcuterie pairs with pizza pairs with vegetable forward price trade up racy acid still red value pick vegan

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