2018 Juliénas Les Mouilles
00
2022 - 2030
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The Perrachon family has been in Juliénas since at least 1601 and began producing wine in 1877. They now own 30 hectares of vines, mostly in their home village but also in Fleurie, Morgon, Moulin-à-Vent, Chénas and Saint-Amour. Today the Perrachons – Laurent, Maxime and Adrien – work mostly with whole clusters and make their wines via semi-carbonic maceration, with fermentation in concrete vats and aging in large, neutral oak casks. The wines can be on the brawny side of Beaujolais, especially in hot vintages like 2018, and they age well thanks to their concentration. These are knife-and-fork examples of Beaujolais that can stand up to the hearty, traditional foods of the region, like Charolais beef, Pieds de Cochon or Coq au Vin and even a funky Andouillette Beaujolaise, if one dares.