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Domaine Mas Jullien Pays d’Hérault Blanc 2016

$110.00

A blend of 40% Chenin Blanc and 60% Carignan Blanc from the old vines of Pays d’Herault. Fermented and aged on lees in demi-muids for one year to produce a wine of delicacy backed by solid minerality and depth. Each variety from each terroir is fermented separately with no malolactic fermentation except for the Carignan Blanc, producing complex and vibrant wines that will keep you at your seat’s edge with every sip.

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Domaine Mas Jullien Autour de Jonquieres 2015 MAGNUM

$220.00

A blend of 20% Syrah, 40% Mourvèdre, and 40% Carignan planted on limestone soils. The fruit is fermented primarily in 40hl concrete tanks. Jullien ferments the destemmed fruit for up to three weeks before ageing in demi-muids and foudre. It is unfiltered and unfined. Notes of red and black fruits, spice and distinct minerality, this full-bodied effort has stunning purity of fruit and building structure, with nicely integrated acidity and tannin. Classically styled, with the hallmark purity, tension and focus a Mas Jullien cuvee.

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Domaine de la Grange des Pères Vin de Pays l’Hérault Rouge 2016

$240.00

Today the wines of Laurent Vaillé have achieved cult status around the world, but his path to international stardom was not an easy one. After working in the early stages of his career for such iconic figures as Jean-Francois Coche-Dury, Gerard Chave and Eloi Durrbach, Vaillé purchase 10 hectares of land in 1989 in the Languedoc near the village of Aniane and started the process to plant his vineyards.
A blend of 40% Syrah, 40% Mourvedre and 20% Cabernet Sauvignon. Each parcel and variety is vinified and aged separately for 24 months in barrel before being blended. This wine is a deep red in the glass with a powerful, complex nose. Black jammy fruits, sweet spices and just a hint of cigar box poke through on the palate with a big mouthfeel and surprisingly silky, soft tannins.

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Domaine Mas Jullien Autour de Jonquieres 2015

$110.00

A blend of 20% Syrah, 40% Mourvèdre, and 40% Carignan planted on limestone soils. The fruit is fermented primarily in 40hl concrete tanks. Jullien ferments the destemmed fruit for up to three weeks before ageing in demi-muids and foudre. It is unfiltered and unfined. Notes of red and black fruits, spice and distinct minerality, this full-bodied effort has stunning purity of fruit and building structure, with nicely integrated acidity and tannin. Classically styled, with the hallmark purity, tension and focus of a Mas Jullien cuvee.

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