Julien Guillot, Clos des Vignes du Maynes

In 1952 Julien’s grandfather bought Domaine des Vignes du Maynes which at the time had just two hectares of vines. He had no experience but he began vinifiying grapes very simply, to the neighbours disapproval, who told him he must chaptalize, add sulphites, enzymes etc. So, in 1954, he started making wines organically, without chemicals, herbicides and insecticides, using wild yeast, no sulphur, and no filtration. 

Biodynamics were introduced in 1998 when Julien joined the domaine. He took over officially in 2001 and decided to convert the entire 7 hectare Clos to biodynamic farming. Julien believes, as do a number of our producers who farm this way, that biodynamics generates minerality in the finish of a wine, something which is impossible to cheat or manipulate.

The most natural methods possible are used to vinify the wines. Semi-carbonic maceration is used for the reds and long fermentations are favoured. The wines are precise with a true identity. They are alive with long finishes and beautiful salinity; truly gastronomic and dynamic with stunning sapidity.