Juliénas Domaine de la Combe-Darroux 1996
The 1996 Juliénas from Domaine de la Combe-Darroux is a French red wine originating from the Beaujolais region. Bottled directly at the estate by Anne and Pascal Guignet, this wine carries the Appellation Juliénas Contrôlée classification, marking it as one of the esteemed Crus of Beaujolais.
Located in the northern part of Beaujolais, just south of Burgundy and bordering the Mâconnais, Juliénas is one of the ten designated cru villages. Named after Julius Caesar, the area was granted AOC status in 1938 and covers approximately 580 hectares of hillside vineyards with mixed exposure. The local continental climate features warm days and cool nights, creating significant diurnal temperature shifts. The vineyards benefit from well-draining soils composed of granite, schist, and clay-limestone, with deeper granite found in the higher parcels and alluvial soils in the lower sections.
The wine is made exclusively from Gamay, a traditional French grape variety that finds its historical homeland in the Beaujolais region, though it is also cultivated in areas like the Loire Valley. In Juliénas, the Gamay grape yields wines that are structurally positioned between the lighter crus of the region and the more robust ones. The appellation is recognized as a quality-oriented source for structured Gamay and is often considered one of the most underrated crus in Beaujolais.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Beaujolais
Beaujolais south of Burgundy is the homeland of the Gamay grape. The area became world-famous for the young, fruity Beaujolais Nouveau, but the real quality lies in the ten cru villages such as Morgon and Fleurie. The granite subsoil yields juicy, light red wines with fresh acidity and aromas of red berries, flowers and spice. A classic and incredibly food-friendly French red wine region.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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