Château de Fuissé Famille Vincent Juliénas 2020

This Juliénas from Château de Fuissé’s Famille Vincent is an elegant, expressive Beaujolais made from 100% Gamay. Vivid ruby in the glass, it opens with aromas of peony, violet, wild strawberry and redcurrant, lifted by a gentle spice and a subtle crushed-granite minerality.

The palate is supple and light to medium-bodied, showing juicy cherry and raspberry fruit, silky, powdery tannins and bright, mouth-watering acidity. Clean and fresh on the finish, with a faint herbal twist. Enjoy with a very light chill.

*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: Medium-bodied, Fruity
Grape Varietal: Gamay
Tastes Like: Comparable to a young Pinot Noir, with notes of red cherry, strawberry, and floral hints, balanced by smooth tannins and bright acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Beaujolais, France
Terroir: Granite and schist soils
Aging: Stainless steel
Serving Temperature: 14-16°C

Domaine de la Conseillere JJ Vincent is a family-owned winery in Beaujolais, known for producing expressive wines that highlight the unique character of the Gamay grape. Their Julienas is a vibrant example of this historic region.

Seafood: Grilled salmon or tuna with a light herb sauce.
Poultry: Roast chicken or turkey breast with cranberry sauce.
Vegetarian: Ratatouille or mushroom risotto.
Meat: Pork tenderloin, lamb stew, or beef tartare.

Brie: Soft and creamy, balancing the wine's acidity.
Camembert: Mild and earthy, complementing the wine's fruitiness.
Comté: Nutty and savoury, enhancing the wine's elegance.
Goat Cheese: Tangy and fresh, pairing beautifully with the wine.

Saucisson Lyonnais aux Pommes de Terre (Lyon-Style Sausage with Potatoes)

Ingredients:

• 1 large pork sausage (saucisson or garlic sausage)
• 600g waxy potatoes, peeled and halved
• 1 bay leaf
• 1 small onion, thinly sliced
• 1 tbsp butter
• 1 tbsp Dijon mustard
• Fresh parsley, chopped
• Cracked black pepper

Instructions:

1. Place the sausage in a pot with cold water and the bay leaf, bring to a gentle simmer and cook for 25–30 minutes.
2. Add the potatoes to the same pot for the final 15 minutes and cook until tender.
3. Meanwhile, melt the butter in a pan and gently sauté the sliced onion until soft and lightly golden.
4. Drain the sausage and potatoes, slice the sausage thickly and arrange on a serving dish with the potatoes.
5. Spoon over the onions, add a little Dijon mustard, finish with parsley and cracked black pepper, and serve warm.

The savoury sausage and soft potatoes highlight Gamay’s juicy red fruit and floral notes, while the wine’s bright acidity and gentle tannins keep the pairing fresh and effortlessly drinkable.