The Migratory Bird by Julien Frappa
Julien Frappa established his estate, L’Oiseau de Passage, in 2019 on the finest terroirs of the Beaujolais and Mâconnais regions. Here, every effort is made to work in harmony with nature, with the aim of recreating a dynamic agricultural ecosystem to produce exceptional wines. The vines are cultivated organically; the soil is worked using horses and winches on the steep slopes of Mont Brouilly, whilst nesting boxes and fruit hedges are gradually being introduced into the plots. Featured on the menus of several Michelin-starred restaurants since its very first vintage, the estate aims to develop a ‘haute couture’ philosophy, with finely crafted, elegant micro-vintages focused on finesse and terroir.
The wines are produced with minimal intervention to remain true to their terroir. Acidity and alcohol levels are not adjusted so that the wines can fully express the character of the vintage. A small amount of sulphur is added at the end of malolactic fermentation and before bottling, with a target of 30 mg/l total SO2. The winemaking process is inspired by Burgundy: gentle pumping over and punching down, soft pressing and work on a plot-by-plot basis. Maturation continues in stoneware jars or oak barrels, depending on the cuvée. Above all, the estate seeks finesse, elegance and purity.
A few photos of Julien Frappa’s L’Oiseau de Passage estate
