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Julien Guillot, Macon Cuvee 910, 2025

Red Wine from Burgundy, France
by Julien Guillot
$84.99
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The name is a date: wine was first made from this walled vineyard for the monks of the Abbey of Cluny around the year 910. Julien Guillot farms that same clos in Cruzille, in the northern Maconnais, on clay over limestone, and the family has worked it without chemicals since the early 1950s, which makes it one of the longest continuously organic addresses in France. Cuvee 910 is a red field blend, with Gamay and Pinot Noir joined by a little Chardonnay picked and fermented together the old way, including old strains like Gamay a petit grains and Pinot Fin. Grapes are hand-harvested, foot-trodden, fermented semi-carbonically with native yeasts, and bottled with no added sulfur. It is a red of energy rather than weight: serve it with a light chill and it drinks with the gulpability Guillot says he is after.

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More about Julien Guillot

Julien Guillot spent his early twenties acting before returning to his family's domaine in Burgundy's Mâconnais in 2001 to lead its conversion to biodynamics. He's become an icon in the natural wine world—a true believer who helped define what modern Burgundy could become without chemicals or intervention.

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Chill it slightly for charcuterie, jambon persille and a pork terrine, or pour it with roast chicken, sausages and lentils, or a mushroom tart. Good with a cheese board of Comte and Saint-Nectaire too.

Tasting Profile

Bright and juicy, with crunchy red cherry, raspberry and a savory, earthy edge. Semi-carbonic fermentation gives lift and a peppery snap; tannins are fine and low, acidity fresh. Medium-light in body with a clean, mineral finish.

Wine Details

  • Grape Variety

    Red Blend

  • Vintage

    2025

  • Size

    750ml

  • Sweetness

    Dry

  • Body

    Medium Bodied

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Map of Burgundy Wine Region

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Complete Guide to Burgundy

Burgundy is one of the world's most complex and rewarding wine regions — and one of the most misunderstood. This guide breaks it all down, from Chablis in the north to the Mâconnais in the south.

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