HISTORY OF DOMAINE: Mas Jullien is a young estate with a long history deeply rooted in the hillsides of Languedoc. Olivier Jullien grew up in the vineyards that his father and grandfather worked. As a boy in the late 70's, Olivier witnessed the winegrowers' uprisings in the region, which resulted in the death of two men. The vineyards of Languedoc were in a critical state. Decades of over cropping to produce inexpensive plonk with little thought given to quality were coming to a painful but necessary end. The young generation of the time wanted nothing more than to leave viticulture behind. Nobody wanted vineyards in Languedoc. Olivier was one of the pioneers of the region. He believed that the terroir had the potential to make great wines and he had the courage to prove it. After taking his degree in viticulture and oenology in 1985, he began farming some of his family's vineyards and looking around the area for the best vineyards to purchase. He was only twenty years old when he converted some of the outbuildings on the family estate into a cellar and began vinifying and bottling his wines under the Mas Jullien label. In a touching turn of events, Olivier's success and passion inspired his father to withdraw from the cooperative and create his own winery, Mas Cal Demoura, in 1993. Or, as Olivier says proudly "with this courageous and highly symbolic action, he quite simply became himself".

COMPOSITION OF DOMAINE: Mas Jullien is composed of 15 hectares of vineyards scattered around the village of Jonquières, north of Montpellier, 40 km inland from the Mediterranean Sea. The vines grow on the rocky terraces of the plateau of Larzac at the foot of Mont Baudille, culminating at an altitude of 900 metres, at the limit of their cultivation of the vine in the area. Each of his parcels has its own character, arising from differences in altitude, exposition, wind, cool air currents, and proximity to the river. Soil types vary and include rocky limestone, schiste, clay and alluvial deposits. These variables give each parcel its own distinctive personality. Olivier places his trust in the diversity of terroir, and he carefully observes and respects the environment. He has pulled out vineyards to re-plant trees in an effort to restore the balance of the local ecosystem. Olivier is a perfectionist in everything he does, particularly in his vineyards. From the cultivation of the soil, severe pruning, sélection massale, organic treatments following the phases of the moon, use of natural compost; an intimate relationship with his vineyards is evident. Olivier's philosophy regarding the role of the different grape varieties is less concerned with the individual expression of each grape than with its contribution to the balance of the final wine after fermentation. He uses Carignan for its freshness and body, Cinsault for finesse and delicacy, Syrah for its aroma and color, Grenache for its breed, complexity, and spice, and Mourvèdre for its race and structure. For his whites, he uses Grenache Blanc for richness, Chenin Blanc and Carignan Blanc for acidity, Viognier for its primary aromas, Clairette and Roussanne for their oxidative notes, characteristic of southern wines.

METHOD OF VINIFICATION: Olivier follows a few simple yet uncompromising rules when vinifying his wines:

Mas Jullien produces red wines using traditional methods. The harvest is partially destemmed before crushing. Each lot of grapes is vinified separately in stainless tanks. While he has some oak barrels in the cellar, Olivier wants the true fruit flavors and character of the terroir to dominate, not the taste of oak. The white, a unique blend of Terret, Carignan Blanc and Grenache Blanc, is vinified with temperature control to retain the fruit and freshness. Olivier does not follow convention, he prefers to play by his own rules. He has reduced the number of cuvées he produces, believing that by blending all of the different components, he can create more complex wines. The rouge is made from a blend of Carignan, Mourvèdre and Syrah and is aged in demi-muids (large barrels) for 18 months and in bottle for several more months before being released. The cuvée "Les Etats d'Ame" is Grenache based (40%) blended with Syrah, Cinsault and a touch of Carignan.