“Sur Le Fil“ is a blend of 4 parcels located between 300 and 500m elevations. These parcels are the highest in elevation, the highest amount of gravels and highest yields. They are selected to produce the glou glou cuvée.
Grapes are harvested by hand in small cases - 40% carbonic maceration, 40% concrete tank maceration, 20% direct press. (cold maceration). Racking and blending of everything into a concrete tank, the juices are fermented together. Once fermentation is completed, the wine undergoes 6 months of aging in concrete tank.
Age of vines: 40 years
Farming: Practicing biodynamic
Thomas Julien was raised at the bottom of Mont Ventoux in Provence and now lives in the village of Suzette, at the border of Beaume de Venise and the Ventoux AOP. He is now the third generation to make wine in the hills of Ventoux. Thomas’ grandfather, Aimé Jullien, founded the La Ferme Saint Martin estate in 1955 and that passed on to Thomas’ father, Guy, in 1979. Guy Jullien converted to organic farming in 1989 and achieved organic certification nine years later. At that time, they were pioneers of organic viticulture in Southern Rhône, but the philosophy in the vineyard would have been incomplete without a complementary standard in the cellar. For over twenty years now, the vinification has been zero-additive and non-interventionist.
Thomas Jullien joined the family estate in 2004 after completing his enology studies, and in 2017 a tremendous opportunity arose. One of the estate’s neighbors, Pierre Marin, was tired of selling his organically grown fruit to the local co-op. Marin felt the potential of his grapes was being lost and he approached Thomas Jullien as a natural winemaker who was able to express the purity and quality of the fruit he grew just one kilometer away from Jullien’s winery. The process was divided in two, with Marin in charge of the organic and biodynamic farming of the vineyards and Thomas working in the cellar transforming the grapes into a clean, living wine. While Marin’s vineyards are not certified, all of the vineyards are only treated with herbal preparations and work is guided by the moon’s phase. In the cellar, Jullien only uses indigenous yeasts and the only addition is less than 30ppm of sulfur at bottling to ensure stability.
From October to April music plays endlessly in the cellar while the wine is being made with a lot of soul.
Grapes: 90% Grenache, 10% Syrah
In the late 20th century, Grenache was the second most widely planted grape in the world, concentrating all over Spain and southern France. It is believed to have originated in Spain before being planted in the vineyard lands north and south of the Pyrenees, particularly in Roussillon, which at the time was ruled by Spain.To date, France has the world's largest Grenache presence, with over 216,000 acres in 2011 - more than any variety in the country except Merlot. Until recently, it has not been widely known as a drinking grape as it has historically been blended with other varieties with more structure. Grenache produces very fruity, rich wine with varying degrees of tannin depending on the degree of water used during farming.
Syrah is one of the noblest and most fashionable red wine grapes globally. It is thought to originate in southwest France and is the most widely planted grape of Australia (Shiraz). California growers rushed to plant the variety in the last 20th century. There were barely 400 acres of it in the state in 1992, but that number surged to over 17,000 acres by 2003. Single varietal Syrah wines are typically characterized by savory plum and herb flavors.
Ventoux is a large and growing appellation on the south-eastern fringes of the southern Rhone. The nearly 15,000 acres take their name from Mount Ventoux, the 6,500ft peak that dominates the region. The communes surround this feature on the southern and western sides, which creates a significant cooling effect on the climate. The almost exclusively red and rose wines from the region are blends from a wide variety of southern Rhone grapes, which include the red wine making grapes Grenache, Syrah, Mourvedre, Cinsault and Carignan.
Tasting Notes: Juicy, juicy red fruit flavors, ripe plum, spices
Recommended pairings: Spiced chickpea salad, Mediterranean pasta.