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Fill out your info and we will notify you when the 2021 Juliénas Domaine de la Cadette is back in stock or when a new vintage becomes available.


2021 Juliénas

La Soeur Cadette

Vézelay, a small Chardonnay appellation in northern Burgundy, has a marginal climate that can give growers serious headaches. The 2016 vintage epitomized these challenges, as a devastating frost in late April severely affected the harvest to come. Valentin Montanet of La Sœur Cadette reported losses up to 80%—truly catastrophic for a small-scale producer. With most of Burgundy ravaged by frost, Valentin looked to the south to purchase grapes in order to supplement what remained of his harvest. This decision also gave him a chance to vinify Beaujolais, an idea he had long entertained, and one that has brought him great joy since he launched the project in 2016.
     Now, several years into his Beaujolais venture, Valentin has learned a few tricks about working with Gamay. While his first vintages had a more "Burgundian" personality—elegant, thought-provoking—his latest vintage makes it hard to tell he hasn't been making Beaujolais his whole life. His 2019 Juliénas, sourced from an organically farmed vineyard on granite soil, is textbook cru Beaujolais: very aromatic with loads of fresh Gamay fruit, it flows over the palate with a juicy buoyancy that simply makes it hard to resist.

Anthony Lynch

$38.00
Wine Type: red
Vintage: 2021
Bottle Size: 750mL
Blend: Gamay
Appellation: Juliénas
Country: France
Region: Beaujolais
Producer: Domaine de la Cadette
Vineyard: 30-45 years, 2.5 ha
Soil: Granite
Farming: Organic (certified)
Alcohol: 13.5%

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About Beaujolais

map of Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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2021 Chiroubles

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2015 Côte-de-Brouilly

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2020 Beaujolais-Villages

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2021 Beaujolais-Villages

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2021 Côte-de-Brouilly

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2021 Beaujolais-Villages “Marylou”

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2020 Fleurie

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2021 Régnié

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2021 Côte de Brouilly

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2021 Côte de Brouilly

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2021 Fleurie “Les Moriers”

Domaine Chignard  France  |  Beaujolais  |  Fleurie

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Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch

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