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A cuvée made from established Grenache vines that shows off the full potential of this superb terroir in Beaumes de Venise. More info
Saint-Martin is the domain's oldest wine: its first vintage dates back to 1964. It is produced from the oldest vines in the domain, which benefit from clay and limestone soils. In the vines, the soil is worked mechanically between the rootstocks, and a "green corridor" is intentionally preserved between the vines. The grapes are vinified without additives, harvested manually and carefully sorted by hand too. The maceration period is long (between 21 and 28 days), and the wine is matured for between 9 and 12 months in vats and wooden tuns. It is then bottled with the slight addition of sulphites, without fining or filtration. This cuvée is an intentional demonstration of the depths that the roots reach. It is a powerful, complex wine with evident but mellow tannins. Its aromatic intensity and structure will suit it for pairings with red meat dishes in ten years' time.
Beaumes-de-Venise Saint-Martin Guy et Thomas Jullien serve at a temperature of 15°C.
Saint-Martin is the domain's oldest wine: its first vintage dates back to 1964. It is produced from the oldest vines in the domain, which benefit from clay and limestone soils. In the vines, the soil is worked mechanically between the rootstocks, and a "green corridor" is intentionally preserved between the vines. The grapes are vinified without additives, harvested manually and carefully sorted by hand too. The maceration period is long (between 21 and 28 days), and the wine is matured for between 9 and 12 months in vats and wooden tuns. It is then bottled with the slight addition of sulphites, without fining or filtration. This cuvée is an intentional demonstration of the depths that the roots reach. It is a powerful, complex wine with evident but mellow tannins. Its aromatic intensity and structure will suit it for pairings with red meat dishes in ten years' time.
This domaine is named in memory of the eponymous chapel that once existed where the cave now sits meaning the wines are aged in a place steeped in history. The domaine, on the other hand, is somewhat more recent. In 1950 farmers Aimé and Yvonne Julien bought the mand for polyculture but in 1956 an awful frost destroyed the couple's crops which gave them the idea to replace them with vines. 1970 marked the birth of the 11-hectare domaine. In 1979 Aimé and Yvonne's son joined the team and introduced sustainable agricultural methods.
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