At the heart of Juliard’s philosophy is the duo of Jules and Bernard Morey, who blend their deep respect for Beechworth’s winemaking heritage with a forward-thinking approach to viticulture and enology. “We started with a simple idea in our garage and it blossomed into Juliard Wines,” reflects Jules. “Our journey began with a small batch of shiraz and has evolved into a full-fledged exploration of what Beechworth’s terroir can offer.”
Their commitment to minimal intervention is not just a nod to current trends but a core belief that wine is made in the vineyard. Bernard, drawing on his extensive experience across Australia’s wine regions, emphasizes, “Our hands-off approach in the winery is a testament to our trust in the land. We let the fruit speak for itself, using only the necessary inputs to guide the wines to their best expression.”
The Moreys have embarked on a meticulous journey of vineyard management, adopting practices that promise not only sustainability but also a vivid representation of their site’s character. “We have been given a wonderful opportunity to plant our vines on Sorrenberg land on a vineyard called ‘Bindarra’,” says Jules. “We have chosen varieties to grow such as grenache, mourvèdre, carignan, shiraz, cinsault and malbec. These are within the lines of growing these varieties knowing climate is changing as these do well in warmer years but also in cooler climates show a bit more elegance and finesse. Our idea is to have a range of wines that we are interested in ourselves and explore an alternative white as well in Beechworth.”
“We have chosen varieties to grow such as grenache, mourvèdre, carignan, shiraz, cinsault and malbec. Our idea is to have a range of wines that we are interested in ourselves and explore an alternative white as well in Beechworth.”
Bernard elaborates on their viticultural practices, “For majority of the grenache, shiraz, mourvedre, cinsault, carignan, we have put in single post trellis to grow goblet pruned vines. Trying to heavily regulate crop to have 10-12 bunches a vine while they are young.”
Addressing the challenges, Bernard shares, “With our grenache, we chose to grow them bush vine. it has had its struggles when comes to pruning season as we are still learning the most suitable way the vines work best.” The candid acknowledgment of the learning curve underscores the hands-on, experiential nature of their winemaking philosophy.
“Making wine at Sorrenberg winery, a place we’ve always admired, is incredibly inspiring. It’s a constant reminder of the legacy we’re part of and the innovation we want to bring to the table.”
Moreover, the environmental factors at Bindarra pose unique challenges and opportunities. “The site we planted on is a fairly windy site so getting the tractor down the rows when needed can be a struggle with the canopy getting in the way,” Bernard notes, illustrating the practical hurdles they navigate in vineyard management.
However, the rewards are evident in the vineyard’s synergy with its surroundings. “So far we have been lucky with the soil, terroir and climate and it is showing the varieties we have planted are benefiting very much from the climate of the region. We have been impressed by the fruit produced in the last two years which we wetter than average,” Bernard reflects. “One of our bigger concerns about planting these varieties in Beechworth was if we could achieve ripeness in the colder years.”
Their dedication is palpable in their work ethos and their wines’ reception. “Making wine at Sorrenberg winery, a place we’ve always admired, is incredibly inspiring. It’s a constant reminder of the legacy we’re part of and the innovation we want to bring to the table,” Jules remarks, underlining the symbiotic relationship between their budding label and the storied winery.
As they look to the future, the Moreys are excited about the potential paths Juliard Wines might take. Jules shares their vision: “We’re considering expanding our varietal range, possibly introducing whites from the Rhône and exploring other intriguing varieties like gewurztraminer and pinot gris for some pét-nat fun. While we’re open to new directions, our core will always remain: producing wines that reflect our passion and the unique terroir of Beechworth.”
Please sign in or create account as candidate to bookmark this job
Please sign in or create account to save this search
Please sign in or create account as candidate to create a resume
