Antoine Sunier

Beaujolais, France

Antoine Sunier is a rising star in Beaujolais. He grew up in Dijon, France where his parent’s hair salon was a popular hang out for the local winemakers. Wine was always a part of their lives but was never their livelihood. In 2008 Antoine’s brother Julien started making wine in Morgon and Antoine was always there to help. He worked in the vineyards each year when on vacation from his job in the tech industry and by the 2012 vintage Antoine was hooked. He decided to pursue Oenology and Viticulture studies in Beaune and later interned at Domain Lapalu in Beaujolais and Chateau de Prémeaux in Burgundy.

Antoine’s first vintage was 2014 and Julien played an important role in finding well maintained and well farmed sites for him to lease because of his connections in the area. Antoine’s Régnié comes from 2.7 Ha in the lieux-dits of Les Forchetsle Potet and Montmerond with an average vine age of 45 years, while the Morgon comes 1.2 Ha of 60+ year old vines from Croix de Chevre in the Grand Cras. Soils are primarily stony granite.

Grapes are hand harvested and carefully sorted in the vineyard. Antoine practices semi-carbonic maceration in a closed vat with whole bunches of grapes fermented only on indigenous yeast. Ferments are not finished in the closed vat, rather they are pumped over and plunged to finish as they do in Burgundy. Antoine believes that full carbonic maceration masks Terroir.

Fermentations go for 8-15 days, at which point the grapes are pressed and flow by gravity into used Burgundy barrels (8 years or older from the legendary Domaine Sylvain Pataille). About 10% of the wine goes into epoxy-lined concrete tanks. Elevage is for about 7-8 months and the wines are bottled without fining or filtration. The wines go sulphur free until bottling when a very small amount is added.

These wines walk the line between power and grace with delicate fruit and deep meatiness.

Antoine’s production is miniscule and we are extremely grateful to work with the wines!

 

2016 Morgon

From 60+ year old south facing vines (certified organic since 2003) from the lieu-dit Croix de Chevre in the Grand Cras 270 meters in altitude. Indigenous yeast fermentations at low temperatures to preserve fresh fruit flavours and a delicate tannic structure. Whole cluster fermentation for 8-15 days, horizontal pressing, manual racking for elevage. No pumping, all gravity flow. 8 months on the lees in 80% neutral burgundy barrels and 20% epoxy tanks. Minimal SO2, bottled without fining or filtration.

 

2016 Régnié

2.7 Ha in the lieux-dits of Les Forchetsle Potet and Montmerond with an average vine age of 45 years. Indigenous yeast fermentations at low temperatures to preserve fresh fruit flavours and a delicate tannic structure. Whole cluster fermentation for 8-15 days, horizontal pressing, manual racking for elevage. No pumping, all gravity flow. 8 months on the lees in 80% neutral burgundy barrels and 20% epoxy tanks. Minimal SO2, bottled without fining or filtration.

 

 

 

 

 

 

Retail

  • Kenaston Wine Market
  • The Winehouse
  • Ellement Wines & Spirits
 
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