Nathalie Banes & Julien Merle

Nathalie Banes & Julien Merle: A Technical Bio

Nathalie Banes and Julien Merle are two independent vignerons operating in the Beaujolais-Pierres Dorées sub-region of Beaujolais, France. Their winemaking philosophy is rooted in a non-interventionist, or "zero-zero," paradigm, with a profound respect for terroir expression and minimal enological manipulation.

Viticulture:

• Farming Philosophy: Both vignerons practice certified organic and biodynamic-inspired viticulture, with a strict adherence to manual vineyard work.

• Vineyard Management:

  • Soil: Their vineyards are situated on the distinctive clay-limestone soils of the Pierres Dorées, contrasting with the granitic soils of the Beaujolais Crus to the north. This geological profile contributes to wines with a distinct mineral and structural character.

  • Pest and Disease Management: They utilize preventative measures such as copper and sulfur treatments (in minimal quantities) and maintain a biodiverse ecosystem within the vineyards to promote vine health naturally.

  • Mechanical Intervention: To avoid soil compaction and preserve the microbial life of the soil, they employ a horse for plowing and other mechanical tasks, a practice particularly embraced by Julien Merle.

  • Grape Varieties: The primary grape cultivated is Gamay Noir à Jus Blanc, the dominant varietal of the Beaujolais appellation.

Vinification:

• Harvest: Grapes are hand-harvested and sorted to ensure only the highest quality fruit is used.

• Fermentation:

  • Yeast: Fermentation is spontaneous, relying exclusively on indigenous yeasts present on the grape skins and in the cellar environment.

  • Sulfur Dioxide (SO2​): Both winemakers are committed to a "zero-zero" approach, meaning no sulfur dioxide is added at any stage of the winemaking process—from fermentation to bottling.

  • Maceration: Nathalie Banes diverges from the traditional carbonic or semi-carbonic maceration methods common in Beaujolais. Her approach leans towards a more Burgundian style of vinification, involving de-stemming and a longer maceration period to extract phenolics and structure, resulting in wines with greater textural complexity. Julien Merle employs a similar approach, focusing on a more classic vinification style.

• Aging:

  • Vessels: Wines are typically aged in neutral vessels, such as old barrels or concrete tanks, to prevent any imparting of wood flavor and to allow the wine's intrinsic character to develop without external influence.

  • Duration: Aging duration varies depending on the specific cuvée and vintage, designed to harmonize the wine's components and stabilize it naturally.

• Bottling:

  • Filtration: Wines are bottled unfiltered and unfined, preserving the natural color, texture, and flavor compounds.

  • Additives: No enological additives, including enzymes, acids, or fining agents, are used.

Technical Specifications (General Characteristics):

• Alcohol by Volume (ABV): Typically ranges from 12% to 13.5%.

• Total Acidity (TA): Maintained naturally and in balance with the wine's fruit and structure.

• Residual Sugar (RS): Wines are fermented to full dryness, with residual sugar levels at or near zero.

• Total Sulfur (SO2​): Less than 10 mg/L (unadded).

Their collective work represents a rigorous dedication to a purist expression of Beaujolais Gamay, free from technological intervention and focused entirely on the symbiotic relationship between vine, soil, and vintage.