domaine name mas jullien family/owners name jullien ... · 56-43 58th st, maspeth, ny 11378 (800)...
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56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
Domaine Name MAS JULLIEN Family/Owners Name JULLIEN Olivier How many years has the family owned the domaine?
Created in 1985 by Olivier JULLIEN
How many hectares of vines are owned?
20 hectares
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?
Organic and Biodynamic
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).
Field work mainly by hand : pruning, de-budding, training vines on wires …Soil work by tractor
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning?How do you fertilize?
Green harvest et leaf-thinning if necessary. Homemade compost
Do you typically sell or buy any grapes? Please specify.
No
Do you sell off any of your wine en vrac?
No
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
AUTOUR DE JONQUIERES
GENERAL INFORMATION Appellation AOP TERRASSES DU LARZAC Cepage/Uvaggio 40 % Carignan, 40 % Mourvèdre, 20
% Syrah %ABV Alc 13.5% – 14 % by vol # of bottles produced 25000 Grams of Residual Sugar <1 g VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Several lieux-dits near the village of Jonquières
Exposures and slope of vineyards Table-land Soil Types(s) Limestone gravels Average vine age (per vineyard) 35 years Average Vine Density (vines/HA) 5000-6000 vines/ha Approximate harvest date(s) From sepember 5 to October 5 PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
Good, rain, dry, hot, fresh
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Rainy spring, Variable summer, Good to hot Autumn
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed No Fermentation: vessel type and size Mainly concrete tanks, and few
stainless steel tanks Duration of cuvaison 15 to 20 days
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
Duration of contact with lees 1 to 2 years Select or indigenous yeast? Indigenous yeasts PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Punching-down, pumping-over, racking, malolactic fermentation
Elevage: vessel type(s) and size(s) Barrels 600 l and foudre Duration of elevage 2 years Duration of bottle ageing before release to US market
6 months
Do you practice fining and filtration? If yes, please describe
It depend the vintage, if yes, with egg white
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
Yes : -On the grape harvest. After the malolactic fermentation. Total SO2 about 20 and 40 mg/l
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Well-balance, fruits, lots of structure…
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
BLANC
GENERAL INFORMATION Appellation IGP PAYS D’HERAULT Cepage/Uvaggio 70 % Carignan blanc et 30 % Chenin %ABV Alc 13 % by vol # of bottles produced 15000 Grams of Residual Sugar < 2 g VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Several lieux-dits
Exposures and slope of vineyards Table-land Soil Types(s) Limestone Average vine age (per vineyard) 40 years Average Vine Density (vines/HA) 4500 to 8000 vines/ha Approximate harvest date(s) From September 1st to September 27 WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed Fermentation: vessel type and size Barrels 600l Duration of contact with lees 1 year Select or indigenous yeast? Indigenous yeasts for Carignan and
select yeasts for Chenin PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Settling, batonnage, racking. Malolactic fermentation
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
Elevage: vessel type(s) and size(s) Barrels 600 l Duration of elevage 1 year Duration of bottle ageing before release to US market
8 months
Do you practice fining and filtration? If yes, please describe
Fining with Bentonite. Cellulose filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
Yes : -On the grape harvest. Racking, Bottling. Total SO2 : 50 to 60 mg/l
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
ROSÉ
GENERAL INFORMATION Appellation COTEAUX DU LANGUEDOC Cepage/Uvaggio Carignan, Cinsault, Mourvèdre %ABV Alc 13% – 13,5 % by vol # of bottles produced 15000 Grams of Residual Sugar < 2 g VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Several lieux-dits
Exposures and slope of vineyards Table-land Soil Types(s) Limestone Average vine age (per vineyard) 15 years Average Vine Density (vines/HA) 4000 to 5000 vines/ha Approximate harvest date(s) September WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed De-stemming Fermentation: vessel type and size Stainless steel tank Duration of cuvaison Few hours Duration of contact with lees 6 months Select or indigenous yeast? Both according to the vintages
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Macerated Rosé. Pressing after maceration. No malolactic fermentation
Elevage: vessel type(s) and size(s) Stainless steel tank Duration of elevage 6 months Do you practice fining and filtration? If yes, please describe
Fining with bentonite. Cellulose filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
SO2 before settling, racking and bottling. Total SO2 : 50 mg/l
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
CARLAN
GENERAL INFORMATION Appellation AOP TERRASSES DU LARZAC Cepage/Uvaggio 50 % Grenache, 30 % Carignan, 15 %
Cinsault, 15 % Syrah %ABV Alc 14,5 % by vol # of bottles produced 5000 Grams of Residual Sugar <1 g / litre VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Carlan
Exposures and slope of vineyards East exposure. Drops 200m Soil Types(s) Schist and sandstone Average vine age (per vineyard) 40 years Average Vine Density (vines/HA) 4500 vines /ha Approximate harvest date(s) September 15 to October 15 WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed Destemmed Fermentation: vessel type and size Concrete tank Duration of cuvaison 15 days Duration of contact with lees 1 year Select or indigenous yeast? Indigenous yeasts Please share notes about winemaking process for this wine.
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Punching-down, pumping-over, racking, malolactic fermentation
Elevage: vessel type(s) and size(s) Barrels 600 l Duration of elevage 14 to 16 months Do you practice fining and filtration? If yes, please describe
Fining with egg white
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
Total SO2 : 30 to 40 mg/l
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
LOUS ROUGEOS
GENERAL INFORMATION Appellation AOP TERRASSES DU LARZAC Cepage/Uvaggio 50 % Carignan, 40 % Syrah, 10 %
Grenache %ABV Alc 13,5 % by vol # of bottles produced 6000 Grams of Residual Sugar <1 g / l VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations Lous Rougeos
Exposures and slope of vineyards South exposure, Altitude 450 m Soil Types(s) Limestone Average vine age (per vineyard) 40 years Average Vine Density (vines/HA) 5000 to 8000 vines/ha Approximate harvest date(s) From September 20 to October 20 % whole cluster, % destemmed Destemmed Fermentation: vessel type and size Concrete tank Duration of cuvaison 15 days Select or indigenous yeast? Indigenous yeasts PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Punching-down, pumping-over, racking. Malolactic fermentation
Elevage: vessel type(s) and size(s) Barrels 600 l
56-43 58th St, Maspeth, NY 11378 (800) 910-1990
[email protected] • madrose.com
Duration of elevage 14 to 16 months Duration of bottle ageing before release to US market
4 to 6 months
Do you practice fining and filtration? If yes, please describe
Fining with egg white
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
Total SO2 : 30 to 40 mg