Mas Jullien controls 15 ha of vines scattered around the village of Jonquières, north of Montpellier and 40 km inland from the Mediterranean. The vines grow on the rocky terraces of the larvae plateau at the foot of Mont Baudille, planted at up to 900m, at some of the highest altitudes in the region. This is a saignée rosé made from juice that is bled off the skins of red grapes from Jullien’s vineyards on the Terraces du Larzac. Fermentation takes place in stainless steel with native yeast, aging in Stockinger foudre of mixed ages. Truly a wine of terroir, this is one of the most structured rosés we see each season, a somewhat wild wine of deep, earthy complexity that does beautifully at the table with virtually any grilled fare.

Pairing: Grilled beef with chimichurri, BBQ chicken 

Grapes: Cinsault, Carignan, and Mourvèdre

Soils: Limestone clays and gravel

Viticulture: Practicing organic and biodynamic