Domaine Léon Barral : Valinière 2019

Tasting notes and serving tips for Valinière 2019 from Domaine Léon Barral

Tasting

Appearance

The wine shows a deep ruby-red color with intense violet highlights, reflecting its youth and the high concentration of anthocyanins typical of Mourvèdre.

Nose

The nose reveals remarkable aromatic complexity, with notes of black fruit (blackcurrant, blackberry, black plum) lifted by floral touches of violet. With aeration, the bouquet evolves toward aromas of Mediterranean garrigue, crushed white pepper, subtle licorice, and light toasty notes reminiscent of roasted coffee. A mineral dimension evoking wet stone completes this aromatic palette.

Palate

The attack is warm and concentrated, immediately expressing the richness of the fruit. The mid-palate is broad and generous, with intense flavors of ripe black fruit and light balsamic notes. The tannic structure is moderate to moderately high, yet the tannins are silky and refined rather than aggressive. The acidity—remarkably present for a wine from this southern region—brings freshness and tension, preventing any heaviness despite the wine’s concentration and power. The finish, exceptionally long, gradually moves toward secondary notes of leather, tobacco, and dried herbs, with a persistent dry, mineral character.

Food and wine pairings

This wine pairs ideally with grilled meats, notably lamb with Herbes de Provence or an herb-crusted roast beef. It also matches beautifully with game preparations such as braised wild boar or roasted venison in sauce. Rich mushroom-based stews also make excellent pairings.

Serving and cellaring

Valinière 2019 benefits from decanting before serving to allow for better aromatic expression. It is best served between 16 and 18°C. This wine has outstanding aging potential and can evolve favorably for at least ten to fifteen years, gradually developing complex tertiary aromas.

A powerful, refined Faugères from the Languedoc, by Domaine Léon Barral

The estate

The Domaine Léon Barral was founded in the 1990s by Didier Barral, the thirteenth generation of winegrowers in the hamlet of Lenthéric. Named in tribute to his grandfather Léon, the estate spans around thirty hectares of vineyards in the Faugères appellation, in the heart of the Languedoc. Didier Barral, an owner and visionary winegrower, converted the entire vineyard to biodynamics as early as the mid-1990s, becoming a pioneer in the natural wine movement. His philosophy is based on a holistic approach integrating mixed farming, cattle breeding, and reforestation, with more than seven thousand trees planted on the property. The estate is recognized worldwide for wines of striking authenticity, crafted with minimal intervention in the cellar.

The vineyard

The Valinière vineyard is located in the commune of Cabrerolles, within the Faugères appellation, about twenty-five kilometers north of Béziers. The plots stretch across steep hillsides at around three hundred meters above sea level, backed by the first foothills of the Cévennes. The terroir is defined by schist soils dating from the Ordovician era, more than five hundred million years old. These gray, blue, and ochre schists break down into thin layers, providing excellent porosity and optimal drainage. This geological structure forces the vines to develop deep root systems that can reach nine meters, giving the wines distinctive minerality and remarkable freshness. The vineyard is farmed under certified biodynamics, with permanent grass cover between the rows and the integration of cattle that graze during the winter.

The vintage

The 2019 vintage in the Languedoc and in Faugères was marked by moderate climatic conditions that favored the production of balanced red wines. Mild temperatures enabled slow, steady ripening of Mourvèdre and Syrah on the slopes of Faugères. The north-facing exposure of certain parcels helped preserve notably bright acidity while allowing optimal phenolic maturity. This vintage is particularly renowned for the outstanding quality of the red wines produced, combining concentration, freshness, and aging potential.

Winemaking and aging

The Valinière 2019 grapes are harvested by hand into small crates and transported immediately to the winery. Vinification is carried out with around fifty percent whole clusters and fifty percent destemmed fruit, in temperature-controlled concrete tanks. Fermentation takes place exclusively with native yeasts naturally present on the grapes and in the winery, with no addition of commercial yeasts. Maceration lasts three to four weeks, allowing gentle extraction of tannins and aromatic compounds. After pressing using a traditional vertical wooden press, the wine is aged for thirty-six months in oak barrels, around 10% of which are new. No fining or filtration is carried out before bottling.

Grape varieties

Mourvèdre (80%)
Syrah (20%)