Domaine Léon Barral : Jadis 2020

Tasting notes and serving tips for Jadis 2020 from Domaine Léon Barral

Tasting

Appearance

The wine displays an intense ruby-red hue with slightly purplish highlights, reflecting the vintage’s concentration and energy.

Nose

The nose is immensely complex and expressive, especially after aeration. It opens with aromas of wild dark fruits, with distinct notes of blackcurrant, blueberry, and ripe black cherry. These dark-fruit tones are joined by pronounced spicy nuances including pepper, clove, and a subtle touch of licorice. Secondary notes of leather, black olives, and dry aromatic garrigue herbs complete the aromatic profile. An earthy, flinty dimension adds further complexity.

Palate

On the palate, the wine reveals a full, fleshy, dense texture, fully expressing the minerality of the Faugères schist. The tannic structure is remarkably balanced, with fine, velvety tannins that, while present and structuring, never dominate. The wine’s natural acidity brings vibrant freshness and a mineral tension that preserves overall balance. The finish is exceptional, with remarkable persistence. The finale shows evolving complexity, beginning with dark fruit and spice before moving toward drier mineral notes and a slightly iodine-tinged flinty impression.

Food and wine pairings

This wine pairs perfectly with grilled or braised red meats, notably dry-aged beef and generous rib cuts. Game—especially wild boar, deer, or roe deer—finds a remarkable complement in the wine’s discreet savory notes and structure. Sauced dishes, particularly red-wine-based stews and richly spiced civets, benefit greatly from its presence. For cheese pairings, well-aged hard cheeses—especially mature Comté—interact beautifully with the wine’s minerality and structure.

Serving and cellaring

Jadis 2020 is best enjoyed at a temperature between 16 and 18°C. It is recommended to let the wine breathe for two hours before tasting, allowing the aromas to fully unfold and the tannins to soften. Gentle aeration in the glass is recommended rather than vigorous decanting. This wine is built for substantial aging and will be at its best to drink through around 2031.

An authentic, mineral Faugères

The estate

Domaine Léon Barral was established in the 1990s by Didier Barral, assisted by his brother Jean-Luc. Located in the hamlet of Lenthéric within the Faugères appellation, this emblematic estate is rooted in the heart of Languedoc. This 60-hectare property—around half of which is devoted to viticulture—has established itself as an essential benchmark. A determined, visionary winegrower, Didier Barral developed a groundbreaking approach combining certified biodynamics, mixed farming and livestock, and natural winemaking. The estate takes its name from Léon, Didier’s grandfather, whose ancestral practices he has revitalized. Awarded two stars in the Guide des Meilleurs Vins de France 2026 and three stars in the Bettane & Desseauve guide, the estate embodies a holistic and sustainable vision of Languedoc viticulture.

The vineyard

Faugères Jadis 2020 comes from 30- to 60-year-old vines planted on the steepest schist slopes of the hamlet of Lenthéric. These south-facing plots, sheltered by the foothills of the Cévennes, rest on exceptional schist soils—metamorphic rocks with alternating red and blue layers. These schists have an extraordinary capacity for water retention and store the sun’s heat during the day to release it at night. The vines’ roots penetrate as deep as nine meters into the fissures of the schist. The vineyard is trained as bush vines, with no tilling since 2004-2005, and fully permanent ground cover. A herd of around 60 hardy-breed cows grazes freely among the vines from October to early April, playing a triple role as natural weed control, organic fertilization, and a contributor to biodiversity. More than 7,000 trees have been planted since 2012 to encourage functional biodiversity.

Winemaking and aging

The grapes for Jadis 2020 are harvested by hand at optimal ripeness and undergo meticulous sorting. Whole clusters macerate in concrete tanks or large oak vats for an extended period of three to four weeks, allowing for prolonged extraction and a natural fermentation driven by indigenous yeasts. No commercial starter is added. Aging takes place in old oak barrels for 24 to 26 months, with only about 10% new barrels. Throughout the process, no chemical inputs are deliberately incorporated. The wine is neither filtered nor fined.

Grape varieties

This Faugères wine is a blend of Carignan (50%), Syrah (40%), Grenache (10%)