Julien Guillot is a face of youth and renewal for the Mâconnais. He started working in 1998 on his family’s estate, spearheading its conversion to biodynamics, and finally taking over the reigns in 2001. Founded in 1952 by his grandfather Pierre, the Clos has never seen the use of chemicals, and has always been cultivated with the greatest respect for the earth. Working without herbicides was clearly a commitment on his grandfather’s part, and his father Alain would inherit that philosophy. Julien thus grew up in an environment where caring for nature was a matter of tradition. Today, that approach allows Julien to produce impeccable fruit, vinified with semi-carbonic maceration, and matured in wood casks and vats that have seen several wines. His cuvées receive little to no sulphur at bottling. All is done with a single goal in mind: creating wines as cheerful and pleasant as can be.
A sparkling wine with fine bubbles, and aromas of quince that explode on the palate and the nose. A light and supple cuvée with beautiful precision, and about 7 grams of residual sugar. Try it with foie gras! A real discovery, a standout favourite from our tasting.
Nose: rhubarb of course! Palate: clean, intense, and precise, with invigorating acidity, and an abundance of fine bubbles. Extremely thirst-quenching and refreshing, with astonishing length on the palate for this type of "wine"! Another lovely discovery, bravo Julien!