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Régnié "Montmerond" 2018 | Antoine Sunier

Régnié "Montmerond" 2018 Antoine Sunier | Beaujolais

Antoine Sunier's Régnié Montmerond , a rare gem in the appellation! This 1.5-hectare parcel is planted on pure granite soil, giving it a unique expression of terroir. Natural fermentation with... Read more
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Estimated delivery date: Oct 14, 2026

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Technical Specifications

Capacity

75cl

Vintage

2018

Grape variety(ies)

Gamay

Name

Régnié

Winemaking

Carbonic maceration

Livestock farming

Burgundy barrels (8 years old)

Alcohol content

13,5 %

Philosophy and Style

Type of wine

Red

Crop type

Certified organic

Style

Velvety and luscious

Type of soil

---

Tasting

Food Recommendations

Porcini ravioli with foie gras

Serving Suggestions

14° C

Antoine Sunier's Régnié Montmerond, a rare gem in the appellation! This 1.5-hectare parcel is planted on pure granite soil, giving it a unique expression of terroir. Natural fermentation with indigenous yeasts and carbonic maceration for 10 to 15 days give this wine remarkable depth and complexity. Ageing in Sylvain Pataille's Burgundy barrels and very little use of sulfur during bottling make this a jewel of purity and authenticity.

Philippe Mischler, sommelier at Mundovin: Régnié Montmerond is an exceptional cuvée, the wine estate's most prestigious. The Montmerond site, with its 60-year-old, south-facing vines at an altitude of 350 metres on very stony granite soil, gives this exceptional wine incomparable quality. Ageing in Burgundy barrels for 12 months on fine lees, without the use of any additives, completes the noble character of this wine.

On the nose, it seduces with aromas of black cherries, camphor notes and sweet spices such as cinnamon and star anise. To appreciate its full subtlety, we recommend opening it at least 2 hours before tasting.

On the palate, this Régnié is remarkably full-bodied, with notes of ripe black fruit delivered with finesse and energy. The wine's cultivation method gives it a long finish, making it one of the best Régnié wines I've tasted in recent years.

Food pairing: Cep ravioli and foie gras

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