Julie took over her family’s Languedoc estate and has made a name for herself with her envelope-pushing, delicious and always low-intervention wines -- an anomaly in this big, industrial region - where vineyards grow along the lagoons that are home to oyster beds.
The 16th century farmhouse estate in the Languedoc’s coastal backwoods was purchased by Julie's parents in 1980. At first, they sold all their grape production to the local co-op, but when daughter Julie came back home in 1999, she took charge and started making natural wine from the estate fruit.
juicy, vibrant, fruity but dry, salty
sand/limestone soil with lots of fossils
‘saignee’ (means ‘bleeding’ in French) method for making rosé as a by-product of red wine fermentation -- a portion of the pink juice from the grape must is removed at an early stage and fermented separately
region: Languedoc, France
varietal: 60% Cinsault 40% Syrah
style: rose
farming/cellar: Organic farming, ambient yeast, bottled unfined/unfiltered with minimal added SO2 at bottling only
pairing: leftover Chinese take-out
