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Armand Heitz, Julienas, Beaujolais, France 2020

  • $29.00

Selling fast  - 2 left

  • Winemaker: Armand Heitz
  • Farming: Lutte raisonnée, pruning in accordance with lunar cycle
  • Variety(s): 100% Gamay
  • Terroir: Average vine age 35 years. From 6 parcels situated in Mont Rouge, Le Tour, Le Plat, En Broussaud, La Garenne, La Fargette, and En Besset. The vines are cultivated on soils from siliceous volcanic rocks, schist or scree
  • Vinification: Whole cluster fermentation for 15 days on natural yeasts in open vat concrete
  • Aging: Aged for 8 months in 2-year-old barrels. Racked only once before bottling. Lightly filtered but not fined.
  • Tasting Note: Complex bouquet of raspberries, mulberries, and rose petals. Supple palate with a juicy core of red fruits that is bright and delicious. 


From our October 2023 Bottle Club:

Armand Heitz, Julienas, Beaujolais, France 2020

The story of Domaine Armand Heitz begins in 1857, when Armand’s ancestors, the Nié-Vantey family, owned vineyards stretching from Santenay to Clos de Vougeot in the Côte d’Or of Burgundy.  With the phylloxera crisis, vineyards were sold, and eventually, Georges Lochardet, a respected wine merchant, and Marcelle Nié, united their vineyards through marriage. Their son, Armand Lochardet, inherited the estate, passing it on to his children. In 1983, his daughter Brigitte Lochardet married Christian Heitz, and together championed organic viticulture in their vineyards ranging from Beaune to Volnay, Pommard to Chassagne-Montrachet. During this time, they sold their premium fruit to the esteemed Burgundy negociant Joseph Drouhin, and the estate's vine cultivation flourished. In 2012, their son, our own Armand Heitz, took the helm of the estate and began making wine for himself. With his brother-in-law Augustin Ceyrac, Armand began purchasing parcels in Beaujolais, just south of his family’s estate, bringing generations of expertise in Pinot Noir winegrowing to the humble Gamay grape. 

In Julienas, Armand has 5 hectares (~12 acres) of vines planted in siliceous volcanic rocks, blue stone, schists, and scree. These nutrient-poor soils can create intense, tannic, robust, structured wines, and it is easy to ripen grapes here, as the steep, south-facing slopes get plenty of sunshine. He aims to coax finesse and elegance from this terroir, not bulk and muscle. To achieve this, he employs 100% whole cluster vinification to emphasize the structure. There are no punch-downs; instead, a few gentle pump-overs are used during shorter maceration periods. The result is a perfumed and silky wine. When swirling the glass, think of violets and peony flowers, redcurrants, peaches, and smashed strawberries sprinkled with cinnamon. The finish is smooth and lingering, showcasing the finesse and elegance Armand Heitz is renowned for.

Honestly, my most pleasurable wine experiences tend to come from one of the 10 Crus of Beaujolais. Serve at cellar temperature (55-58°F) and enjoy it with rotisserie chicken and potatoes, chicken fried rice, steamed BBQ pork buns, Vacheron or Harbison cheese, and pâté en croute.  — Cara Patricia