The town's web site says the final S of Juliénas is not pronounced — it's Juliéna’ and not Juliénasse. However, I think the local people pronounce the name their way, while people in the rest of France disagree. The same is true, for example, of the name of the big town of Tournus in Burgundy (Tournu’ locally, rather than Tournusse as pronounced in Paris and other areas). Think about the names of other wine villages: Gigondas, Vacqueras... S or no S? And I've heard about one case where a town, Nyons, changed the recommended pronunciation of its name from having a silent final S to a pronounced final S (because there is a town named Nyon in nearby Switzerland).
The photos here are some views of the village of Juliénas taken from in front of the Cave des Producteurs and the Château du Bois de la Salle, inside which are located the co-op's tasting room and wine shop.
About pronunciation, my 1980 Larousse Dictionnaire de la Prononciation says that the standard pronunciation of Juliénas is with the final S sounded, but the "regional" (Lyon and Beaujolais) pronunciation is with the final S silent. French, eh? It'll trip you up every time. I always pronounce the final S on words like these unless I have no doubt about the standard pronunciation being silent S. Paris in French is Paree, as we all know, for example. Tours is Tour’, not Tourss or Tourz, and Blois is [blwah]. But is Salers called Saler’ or Salerss?
Let me mention something about the Beaujolais vineyards that I never knew before going there and reading background material for this series of blog posts. All the grape harvesting in Beaujolais is done by hand. Here in Touraine, the majority of the grape harvesting by far is what they call mécanique, not manuel. In Vouvray, to cite another case, the grapes considered to be of highest quality are harvested by hand, which is more expensive, and the rest are harvested by machine, which is faster and cheaper. The mechanical-harvesting process involves de-stemming all the grapes, whereas manual harvesting means cutting whole bunches, stems and all.
One reason for the hand-harvesting in Beaujolais is the way wines are fermented. Whole grape bunches are cut off the vines and then put in a vat to ferment on the stem for a certain amount of time. I think the theory is that the woody stems add flavor to the juice — think about wine aged in wooden barrels. Then, in Beaujolais, the grapes are stripped off the stems and pressed to release more juice for further fermentation. In Chablis (S or no S?), to the north in Burgundy, virtually all the grapes are machine-harvested. I was surprised to learn about that a few years ago, because I had assumed the opposite given the quality and reputation of the Chablis [shah-blee] Chardonnay wines.