Armand Heitz Juliénas Beaujolais Rouge 2022

Armand Heitz Juliénas Beaujolais Rouge is a Gamay from one of the ten crus at the northern end of Beaujolais.

Juliénas lies in the north of the region, on slopes of granite and schist mixed with clay and older alluvial soils, and is reckoned among the earliest planted parts of Beaujolais; local tradition links its name to Julius Caesar. Its wines carry more structure and body than most cru Beaujolais and age better than the region's reputation suggests. Armand Heitz is a Burgundian, based at Chassagne-Montrachet, where he has farmed his family's vines since 2012; the work in Beaujolais follows the same principles, with biodynamic farming and a cellar approach that avoids heavy extraction and heavy oak. Gamay here is generally fermented semi-carbonically, whole bunches in a sealed vat.

Serve it lightly chilled, at around 14 degrees, with charcuterie, roast chicken or a plate of cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Juicy, Fresh
Grape Varietal: Gamay
Tastes Like: Comparable to a light Pinot Noir, but juicier and more red-fruited, with softer tannin
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Juliénas AOC
Region: Beaujolais, France
Terroir: Granite and schist slopes in the north of the Beaujolais
Aging: Raised with minimal intervention to preserve freshness and fruit
Serving Temperature: 13–14℃ – Serve lightly chilled

Armand Heitz took over his family’s vines in the 2010s, working from Chassagne-Montrachet and Pommard, and farms organically with a regenerative approach that brings livestock, trees and hedgerows back among the vines. Working in Beaujolais takes him well south of his Côte de Beaune base.

Juliénas is one of the ten Beaujolais crus, in the north of the region near the Mâconnais border, and takes its name from Julius Caesar. Its granite and schist slopes give Gamay more structure and depth than the lighter crus, and the wines are among the few in Beaujolais that reward a few years in bottle. Gamay here is a world away from the confected style the region became known for in its Nouveau years.

Charcuterie: Perfect with saucisson, rillettes, terrines and pâtés
Pork: Excellent with roast pork, sausages or ham
Poultry: Pairs beautifully with roast chicken or duck
Cheese: Ideal with soft cheeses and mild blues

Saint-Marcellin: Soft and lactic, the classic cheese of the Lyonnais
Rigotte de Condrieu: A small goat cheese, bright against the wine’s fruit
Fourme d’Ambert: Mild and creamy blue, balanced by the wine’s freshness
Comté: Nutty and firm, complementing the wine’s light structure

Saucisson Chaud aux Pommes de Terre (Warm Sausage with Potato Salad)

Ingredients (Serves 4):

• 1 large raw cooking saucisson, around 500g
• 800g waxy potatoes, unpeeled
• 2 French shallots, finely chopped
• 3 tbsp dry white wine
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 5 tbsp neutral oil
• Small bunch flat-leaf parsley and chives, chopped
• 1 bay leaf
• Salt and cracked black pepper

Instructions:

1. Prick the saucisson lightly and lower it into a pan of barely simmering water with the bay leaf.
2. Poach very gently for 35–40 minutes. The water must never boil or the skin will split.
3. Meanwhile boil the potatoes until tender, then drain and peel them while still hot.
4. Slice the potatoes thickly into a bowl and pour over the white wine while warm so they absorb it.
5. Whisk the vinegar, mustard, shallots and oil into a dressing and season well.
6. Fold the dressing through the warm potatoes with most of the herbs.
7. Slice the saucisson thickly and lay it over the potatoes.
8. Scatter with the remaining herbs and serve while still warm.

A staple of the bouchons of Lyon and the cafés of the Beaujolais hills, this is exactly the sort of food Juliénas was made for. The wine’s juicy red fruit and soft tannin cut the richness of the sausage, while its acidity works with the mustard and vinegar in the dressing.