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4 products
Amignes Blanc 2017
Terroir, parcellaire et encépagement
Perché sur les hauteurs lumineuses du Valais en Suisse, l'Amignes 2017 du Domaine Julien Guillon trouve son origine dans un vignoble de montagne où le cépage amigne s'exprime avec une pureté rare. Sur ces terres abruptes, baignées de soleil mais rafraîchies par les brises alpines, les vignes puisent leur force dans un sol minéral et vivant. Cette rencontre entre altitude, lumière et roche donne naissance à un fruit ciselé, concentré, qui signe l'identité unique de cette cuvée blanche, sèche et intense.
Méthodes culturales
Julien Guillon, vigneron libre et inspiré, cultive ses vignes comme on veille sur un jardin sauvage. En biodynamie, avec un respect absolu de l'écosystème et une sensibilité extrême au rythme de la nature, il accompagne chaque pied de vigne vers son plein potentiel. Les vinifications sont naturelles, sans intrants ni artifices, permettant à l'amigne de se révéler dans toute sa vérité. L'élevage, long et soigné, affine le vin sans jamais masquer sa tension ni sa transparence.
Dégustation & accords
Dès le premier nez, l'Amignes 2017 charme par une palette aromatique singulière : amande fraîche, citron mûr, fruit blanc juteux, miel sauvage et herbes alpines s'entrelacent avec délicatesse. En bouche, la magie opère : une acidité vive apporte élan et fraîcheur, tandis qu'une noble amertume vient équilibrer l'ensemble avec une finale droite et persistante. La bouche est équilibrée, profonde, avec une minéralité crayeuse qui évoque le terroir d'altitude.
Ce vin appelle des accords subtils et précis : un ceviche de daurade au citron vert, des asperges blanches rôties, une tomme de brebis affinée ou encore une cuisine asiatique légèrement épicée. Il accompagnera avec élégance les plats qui jouent sur la fraîcheur et la finesse.
L'Amignes 2017, c'est le souffle pur des montagnes suisses, capturé dans un vin vivant, ciselé et lumineux. Une bouteille rare, signée Julien Guillon, qui conjugue avec brio la noblesse d'un terroir et la liberté d'un artisan.
La Chute 2017, Domaine Julien Guillon
At an altitude of 750 meters, on soils of schist, clay, and white quartz, the Gamaret grape variety (twenty-year-old vines) cultivated biodynamically for three years gives its best. Fifteen days of carbonic maceration in whole bunches, and voilà, a superb nose of spices and cloves, followed by a palate of intensely fresh black cherry. A magnificent, dense and deep wine, to pair with game, the best quality beef, noble mushrooms such as oronge or cep. And of course, black truffle. How much harder will the fall be? No: the cuvée received this name in honor of a fall the winemaker had while rolling from top to bottom of his plot. Switzerland is steep, did you know that?
Natural wine with no added sulfites.
At an altitude of 750 meters, on soils of schist, clay, and white quartz, the Gamaret grape variety (twenty-year-old vines) cultivated biodynamically for three years gives its best. Fifteen days of carbonic maceration in whole bunches, and voilà, a superb nose of spices and cloves, followed by a palate of intensely fresh black cherry. A magnificent, dense and deep wine, to pair with game, the best quality beef, noble mushrooms such as oronge or cep. And of course, black truffle. How much harder will the fall be? No: the cuvée received this name in honor of a fall the winemaker had while rolling from top to bottom of his plot. Switzerland is steep, did you know that?
Natural wine with no added sulfites.
My Two Sweet Whites 2017, Domaine Julien Guillon
This tender appellation hides two Swiss white grape varieties down to their very roots: Chasselas (80%) and Petite Arvine (20%), harvested and vinified with love in the Valais mountains to obtain this sparkling, light and fresh juice. A wine that melts in the mouth, perfect for melting dishes: raclette, eggs cocotte, Swiss fondue, but also fresh and saltwater fish, sashimi, sushi, and this delicious Swiss specialty: fried small perch from Lake Geneva… Purity made into wine.
Natural wine with no added sulfites.
This tender appellation hides two Swiss white grape varieties down to their very roots: Chasselas (80%) and Petite Arvine (20%), harvested and vinified with love in the Valais mountains to obtain this sparkling, light and fresh juice. A wine that melts in the mouth, perfect for melting dishes: raclette, eggs cocotte, Swiss fondue, but also fresh and saltwater fish, sashimi, sushi, and this delicious Swiss specialty: fried small perch from Lake Geneva… Purity made into wine.
Natural wine with no added sulfites.
Matéo Rouge 2017, Domaine Julien Guillon
A vintage made from Pinot Noirs planted in 1962 on very steep slopes. It took a lot of work to bring this plot back to life. Very low yield for this first vintage. Semicarbonic maceration of the partially destemmed harvest, the rest in whole bunches. An extremely delicate wine, drinkable, fresh and digestible, which is fortunate because we come back to it very willingly. The fruit bursts in the mouth, the Iberian bellota ham is not far away, as well as all the high-quality cured meats.
Natural wine without added sulfites.
A vintage made from Pinot Noirs planted in 1962 on very steep slopes. It took a lot of work to bring this plot back to life. Very low yield for this first vintage. Semicarbonic maceration of the partially destemmed harvest, the rest in whole bunches. An extremely delicate wine, drinkable, fresh and digestible, which is fortunate because we come back to it very willingly. The fruit bursts in the mouth, the Iberian bellota ham is not far away, as well as all the high-quality cured meats.
Natural wine without added sulfites.
Julien Guillon
Where?
In Valais, whose wine-growing region stretches in a continuous line along the Rhône Valley upstream from Lake Geneva, almost touching the Simplon massif to the east: steep slopes, sun, intense summer heat and bitter winter cold, climatic contrasts, microclimates, terroirs, and some fifty grape varieties, including the famous Chasselas and many indigenous ones. More than enough to produce great wines. But few taste these great wines outside of Switzerland. They shine discreetly: the world still doesn't know enough that Switzerland is a great wine-growing country. Perched high, but of considerable importance.
In Ayent and Fully, as elsewhere in the canton, the vines cling to steep ground. Julien Guillon's five hectares are spread across these two communes. Originally from Geneva, wine has been in his blood since childhood: at the age of five, he was already helping his brother harvest grapes in Gevrey, Burgundy. He began his career at the Beaune wine school, then with Gilles Bogaerts, a wine merchant from Carouge, who introduced him to natural wines. Later, in Valais, he briefly worked as a wine merchant, but it was the vineyard that attracted him most. After a year of learning the basics of biodynamic and natural viticulture, he produced his first vintage in 2016 from his own tenanted vines. In 2017, the Julien Guillon estate was born.
The intensity and passion Julien devotes to his vines and his wines are uncommon. As is the inspired, almost shamanic biodynamic care he applies to them. To promote positive energy, he buries rose quartz crystals at the corners of his vineyard. And when he needs to clarify and focus his mind, he goes to sleep on the soil of his plots. The soul of the vine and that of Julien are one. The life he extracts from his grapes is found intact in his bottles.
Terroir, plots, and grape varieties
The estate currently covers five hectares (4.5 hectares plus half a hectare of forest) on the heights of Ayent and Fully, and is expected to expand in the near future. It comprises two sites: in Buitonnaz, in the commune of Fully, between 800 and 900 meters above sea level, with vines planted in 2006 on gneiss and granite soils; and in Ayent, mainly old vines planted in the early 1940s, the youngest having been planted in 1997, all on soils rich in schist and mica schist. The grape varieties—sixteen in total—reflect the beautiful diversity of Swiss ampelography: Amigne, Chasselas, Gamaret, Petite Arvine, Pinot Noir, etc., as well as Sylvaner, Syrah, Chardonnay, Merlot, and many others.
Cultivation Methods
Demeter-certified (organic and biodynamic), Julien Guillon's estate is worked by... Julien Guillon, alone on 90% of the vineyard, despite slopes averaging 35 degrees. A Herculean task: rarely has a wine estate so deserved to bear the name of its winemaker. His vines are cared for like living, complex, and interconnected organisms. This requires focused attention and meticulous care to preserve the soil's microbiology. The work is entirely natural and biodynamic, without chemicals, and of course, manual, as mechanization is impossible on such steep slopes. Powdery mildew is controlled using flower sulfur (natural volcanic sulfur).
Vinification
The wines are made from single grape varieties and, when possible, by plot. Julien is attentive to the variations of each vintage: in the vineyard as in the winery, his cuvées are crafted like works of art, without the use of a single chemical substance. Julien adapts to the conditions of the moment: hence the changing, multifaceted character of his precious cuvées. Whole-bunch maceration, semi-carbonic maceration, pressing... Everything depends on the winemaker's perception of the demands of the moment. This doesn't prevent Julien's wines from consistently generating enthusiasm during tastings.
The Wines
"What Mozart is to music, Julien Guillon is to Valais wines: he composes expressive and melodic beverages, symphonies of every note found in his Alpine vineyards," writes Edward on the blog The WineStache. Julien's work, mindful and attentive to nature, is designed to maintain an intimate connection with the plant world. The result is clear and vibrant mountain wines, full of energy and endowed with an extra touch of soul.
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