Julie Balagny was a cult winemaker in Beaujolais, who tragically passed away in 2023.

After a long stint at the biodynamic estate Terres Des Chardons in Costières de Nîmes, Julie came to Beaujolais and established her estate in 2009. With the help of friend (and renowned vigneron) Yvon Métras, she found a secluded parcel of 3.2 hectares surrounded by woods, in Fleurie. There are 3 different soil types: pure granite mixed with pebbles and sand, granite and quartz, and granite with basalt. The vines are aged between 30 and 100 years old. It is one of the most incredible and beautiful sites I have ever visited.
 
In 2015, she leased two more plots – 0.7 hectares of old vines in Moulin-à-Vent, planted in 1913 - here the soils are granite and quartz. And one hectare of Beaujolais vines (in the commune of Émeringes), planted in 1956, on clay, sand and pebbles. Later she also purchased organic grapes from friends in Saint-Amour and Chânes, to produce her Minouche cuvée.

Her vineyard work was organic, and done painstakingly by hand due to the steep slopes on which the vines grow - it is impossible to use machines due to the precipitous nature of the parcels, and the sporadic layout of old vines. Intense labour was required, with several workers making regular passes to pull out weeds, prune and care for each individual vine.

She harvested as late as possible, always looking for maturity. While others preferred light and dainty Beaujolais, she always looked for that extra depth and complexity. The grapes were brought into her cellar in small crates, where they went into a cool room overnight. They then underwent carbonic maceration for between 3-6 weeks, and there was no punching down or pumping over. Julie had a massive, 120-year old American wooden press – it was huge and required two people and a lot of physical labour to gently squeeze the grapes. Élevage then took place underground in old barrels of various sizes. The fermentation was usually slow, as her cellar was cold, with the sugars sometimes finishing in April or May. No additives were used at all in the winemaking process - previously Julie had experimented with SO2, trialling different barrels with different (minuscule) amounts, and some with none. She couldn't tell the difference, so she decided to use none at all.

The array of aromas can be mind-boggling in some of her wines, and these perfumes can rival some of the finest Burgundies. The 2012 Fleurie 'Chavot' that I drank in Beaune a number of years ago was incredibly moving - I have never gained such satisfaction from the perfume of any Beaujolais wine like that before. And the sensation you get from drinking these wines can be indescribable - more than listing tasting notes, it's more of a feeling that you get from the wines - something magical. They can be delicate or powerful depending on the vintage. They can be amazing to drink young, but if you have patience then you will reap the rewards.

These are cult wines, and are extremely difficult to find in any part of the world - more so now that Julie has passed. I was very fortunate to work with Julie, and to represent her here in Australia. Taken too soon, she will be sorely missed. Vale Julie.