20 hectares. Organic and Biodynamic

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1 Domaine Name Family/Owners Name How many years has the family owned the domaine? How many hectares of vines are owned? 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? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). 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? Do you typically sell or buy any grapes? Please specify. Do you sell off any of your wine en vrac? MAS JULLIEN JULLIEN Olivier Created in 1985 by Olivier JULLIEN 20 hectares Organic and Biodynamic Field work mainly by hand : pruning, de-budding, training vines on wires Soil work by tractor Green harvest et leaf-thinning if necessary. Homemade compost No No

2 AUTOUR DE JONQUIERES GENERAL Appellation AOP TERRASSES DU LARZAC Cepage/Uvaggio 40 % Carignan, 40 % Mourvèdre, 20 % Syrah %ABV Alc 13.5% 14 % by vol # of bottles produced Grams of Residual Sugar <1 g VINEYARD AND GROWING 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) vines/ha Approximate harvest date(s) From sepember 5 to October 5 PLEASE SHARE ANY NOTES Good, rain, dry, hot, fresh ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO Rainy spring, Variable summer, Good PREVIOUS VINTAGES? to hot Autumn WINEMAKING/CELLAR % whole cluster, % destemmed No Fermentation: vessel type and size Mainly concrete tanks, and few stainless steel tanks Duration of cuvaison 15 to 20 days

3 Duration of contact with lees Select or indigenous yeast? 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 Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? 1 to 2 years Indigenous yeasts Punching-down, pumping-over, racking, malolactic fermentation Barrels 600 l and foudre 2 years 6 months It depend the vintage, if yes, with egg white Yes : -On the grape harvest. After the malolactic fermentation. Total SO2 about 20 and 40 mg/l Well-balance, fruits, lots of structure

4 BLANC GENERAL Appellation IGP PAYS D HERAULT Cepage/Uvaggio 70 % Carignan blanc et 30 % Chenin %ABV Alc 13 % by vol # of bottles produced Grams of Residual Sugar < 2 g VINEYARD AND GROWING 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 % 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 Settling, batonnage, racking. FOLLOWING, IF APPLICABLE: Malolactic fermentation pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

5 Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Barrels 600 l 1 year 8 months Fining with Bentonite. Cellulose filtration Yes : -On the grape harvest. Racking, Bottling. Total SO2 : 50 to 60 mg/l

6 ROSÉ GENERAL Appellation COTEAUX DU LANGUEDOC Cepage/Uvaggio Carignan, Cinsault, Mourvèdre %ABV Alc 13% 13,5 % by vol # of bottles produced Grams of Residual Sugar < 2 g VINEYARD AND GROWING 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 % 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

7 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 Elevage: vessel type(s) and size(s) Duration of elevage Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Macerated Rosé. Pressing after maceration. No malolactic fermentation Stainless steel tank 6 months Fining with bentonite. Cellulose filtration SO2 before settling, racking and bottling. Total SO2 : 50 mg/l

8 CARLAN GENERAL 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 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 % 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.

9 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 Elevage: vessel type(s) and size(s) Duration of elevage Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Punching-down, pumping-over, racking, malolactic fermentation Barrels 600 l 14 to 16 months Fining with egg white Total SO2 : 30 to 40 mg/l

10 LOUS ROUGEOS GENERAL 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 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: Punching-down, pumping-over, racking. Malolactic fermentation pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Barrels 600 l

11 Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? 14 to 16 months 4 to 6 months Fining with egg white Total SO2 : 30 to 40 mg

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