Julien will tell you that he was literally born into his current vocation (his birthday is in September, under the sign of Bacchus). His journey towards his own vineyard started when he was only five years old, helping his brother harvest grapes in Gevrey. He later studied viticulture in Beaune, France and then returned to Geneva where he worked at Cave 20G, a wine cellar in Carouge, Switzerland. It was there he was introduced to the joy of natural wines.
Julien later left Geneva to open a natural wine bar in Valais, but naturally ended up working in the vineyards. In 2017, he started with 1HA in Ayent and by 2018 he had a total of 3.5H, including a 2.3H parcel at 900 meters in altitude where he produced his first vintage. He has since expanded close to the forest and a natural water stream, with three vineyards under his care, a grand cru parcel, and between 3,000 and 4,000 olive trees that began being planted last year.
RUDOLF STEINER METHOD
Growers of natural wines recognise that a perfect pour begins with a dynamic microbial community in the soil. While we might not be able to see these lifeforms with the naked eye, they are responsible for shaping the character of each and every bottle—communicating the unique terroir and imbuing them with a “taste of place.”
If vineyards are to protect and enhance the soil’s microbiology and ensure natural wines can survive without the crutch of sulfites and additives, they must be treated with utmost care. Domaine Julien Guillon is bio federal standard , which means each vineyard is managed in accordance with the highest standards of Rudolf Steiner method.
Julien’s vineyards are managed as living organisms, complex and interconnected systems that require careful attention and stewardship, not pesticide dumps from helicopters. The effort is tremendous, but the reward is the vibrant life present in every square inch of Domaine Julien Guillon, which can be tasted in every bottle.