Mas Jullien : Autour de Jonquières 2015

Characteristics and tasting tips for Autour de Jonquières 2015 from Mas Jullien

Tasting

Appearance

The wine displays a deep, dense ruby red hue, reflecting its concentration and the careful extraction during winemaking.

Nose

The nose is complex and evolved, unfolding aromas of ripe dark fruits such as blackberry, plum and black cherry. Floral and spicy notes add finesse, accompanied by hints of black pepper, licorice and leather. With aeration, the bouquet develops nuances of tobacco, dried herbs like thyme and sage, as well as subtle mineral notes reminiscent of graphite.

Palate

On the palate, the wine is powerful and structured, with a rich, generous attack. The palate reveals a beautiful concentration of dark fruits and plum, supported by ripe, fine and silky tannins that lend a velvety texture. Mineral freshness brings balance and tension, while the finish lingers on spicy, mineral and slightly chalky notes—a hallmark of limestone terroirs.

Food and wine pairings

This wine pairs ideally with a roast leg of lamb with Provençal herbs, a herb-crusted rack of lamb or grilled red meats. It also goes beautifully with game preparations such as braised wild boar, venison stew or roasted guinea fowl. Mediterranean dishes like a Provençal daube or grilled vegetables with olive oil also make excellent pairings. For cheese lovers, opt for aged hard cheeses such as Salers or Laguiole.

Serving and storage

It is recommended to decant Autour de Jonquières 2015 approximately one hour before serving to allow the wine to open fully. Serve at a temperature between 16 and 18°C. This wine can be enjoyed now and will continue to evolve favorably until around 2035, or even beyond for bottles stored under optimal conditions.

An iconic wine from Terrasses du Larzac, powerful and elegant

The estate

Founded in 1985 by Olivier Jullien, Mas Jullien stands as one of the undisputed benchmarks of Languedoc. Located in Jonquières, at the foot of the Causse du Larzac, the estate now spans approximately 18 to 20 hectares of vines spread across carefully selected plots. Olivier Jullien, a leading figure in the region's qualitative revival, manages his vineyard according to principles close to biodynamics, without official certification, favoring respect for the terroirs and the authentic expression of each plot. His visionary work has helped establish Terrasses du Larzac as one of the finest terroirs in France for complex and elegant age-worthy wines.

The vineyard

Autour de Jonquières comes from around ten plots located around the village of Jonquières and neighboring communes, within the Terrasses du Larzac appellation. These vines are planted at altitudes ranging from 200 to 400 meters, on varied terroirs composed primarily of limestone pebbles, clay-limestone and silica. The soils rest on the Larzac terraces, benefiting from favorable exposure and the cooling influence of nighttime winds descending from the Causse. The vines, averaging 35 years of age—with some Mourvèdre and Carignan plots being even older—develop deep root systems that draw minerality and freshness from the limestone subsoils. Vineyard management favors low yields, around 30 hectoliters per hectare, achieved through strict pruning and meticulous vine work.

The vintage

The 2015 vintage in Languedoc was marked by exceptional climatic conditions. After a mild winter and a temperate spring, summer brought intense heat and pronounced drought, particularly in July. The old vines, thanks to their deep roots, were able to withstand the water stress. Welcome rainfall at the end of the season and cool nights helped preserve the balance and freshness of the grapes. This sun-drenched vintage produced concentrated and generous wines while retaining beautiful mineral tension and remarkable freshness, hallmarks of the high-altitude terroirs of Terrasses du Larzac.

Winemaking and aging

The grapes for Autour de Jonquières 2015 are hand-harvested at optimal ripeness, then carefully sorted before being destemmed. Winemaking takes place in 40-hectoliter concrete tanks with indigenous yeasts, allowing natural fermentation over 15 to 25 days depending on the grape varieties. Extractions are gentle, favoring punching down and manual pumping over to preserve the finesse of the tannins. After malolactic fermentation, the wine is aged for 12 months in 600-liter demi-muids, then transferred to 1,200-liter foudres for an additional 12 months, totaling 24 months of aging in large oak vessels. This method allows progressive micro-oxygenation without imparting pronounced oak notes. The wine then rests for six months in bottle before release.

Grape varieties

Mourvèdre (40%)
Carignan (40%)
Syrah (20%)