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Mas Jullien Coteaux Du Languedoc Mas Jullien 2006

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$49.99Original List Price

42.98Best Price On The Web
*Including cost of shipping per bottle.

per btl

Code: 53927

Cinderella Wine says: Product Details:

Newest Cinderella Wine offer is here!
Since April 25, 2024 12:00PM

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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.

Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this for our sale price of $38.98. There are 6 other stores that sells this at $39.50. You must be logged into the Pro Version of Wine Searcher to see all of the results!

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Rating:	95 Pts David Schildknecht - Robert Parker's Wine Advocate	Size:	750ML
Region:	France	Country:	France
Varietals:	Syrah / Shiraz, Carignan / Carinena, Mourvedre / Mataro / Monastrell / Garrut, Grenache / Garnacha	ABV:	13.5%

Cellar Tracker Link(s):

http://www.cellartracker.com/wine.asp?iWine=678009

More Ratings:

95 Pts David Schildknecht - Robert Parker's Wine Advocate

"The 2006 Coteaux du Languedoc Mas Jullien- which I tasted within 24 hours of bottling- is certainly a top candidate for the best of its vintage. As usual, the blend favors Syrah, Carignan, and Mourvedre, with just a bit of Grenache. Ripe plum, and black cherry mingle with hints of toasted pistachio, raw meat, and an alluring aromas of peony and rose petal, all of which put me in mind of a Chambertin. This comes to the palate like falling into oceanic depths of saline, savory, bloody meat concentrate, minerals, and black fruits, and its combination of both mystery and elegant, dynamic interplay of flavor attempts to out-Burgundy Burgundy, too. Ultra-fine tannins and a mingling of fresh fruit acidity (with hints of tart red currant) and saline savor help keep this perpetually invigorating, and suggestions of chalk dust add to the sense of mineral dimensions in an evocative finish. This is as close as you'll come to a sure bet in aging a Languedoc red, and should reward at least a decade in the cellar." -95 points- David Schildknecht- Wine Advocate

"Olivier Jullien continues to experiment and to push the envelope on quality. A whole row of new Austrian (Stockinger) ovals was recently installed to complement a wide range of 500 liter barrels. Based on the raw materials of 2007 here, begin planning now to invest in what will be one of the wines of the vintage, and yet another milestone on Jullienâs and the Languedoc's road to proper recognition." -Schildknecht in his review on the Mas Jullien

WINERY:
"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'." -Importer

VINEYARDS:
"Mas Jullien is composed of 15 hectares of vineyards scattered around the village of JonquiÃ¨res, 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, sÃ©lection 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 MourvÃ¨dre 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." -Importer

Description:

"The 2006 Coteaux du Languedoc Mas Jullien- which I tasted within 24 hours of bottling- is certainly a top candidate for the best of its vintage. As usual, the blend favors Syrah, Carignan, and Mourvedre, with just a bit of Grenache. Ripe plum, and black cherry mingle with hints of toasted pistachio, raw meat, and an alluring aromas of peony and rose petal, all of which put me in mind of a Chambertin. This comes to the palate like falling into oceanic depths of saline, savory, bloody meat concentrate, minerals, and black fruits, and its combination of both mystery and elegant, dynamic interplay of flavor attempts to out-Burgundy Burgundy, too. Ultra-fine tannins and a mingling of fresh fruit acidity (with hints of tart red currant) and saline savor help keep this perpetually invigorating, and suggestions of chalk dust add to the sense of mineral dimensions in an evocative finish. This is as close as you'll come to a sure bet in aging a Languedoc red, and should reward at least a decade in the cellar." -95 points- David Schildknecht- Wine Advocate

"Olivier Jullien continues to experiment and to push the envelope on quality. A whole row of new Austrian (Stockinger) ovals was recently installed to complement a wide range of 500 liter barrels. Based on the raw materials of 2007 here, begin planning now to invest in what will be one of the wines of the vintage, and yet another milestone on JullienÃ¢â¬â¢s and the Languedoc's road to proper recognition." -Schildknecht in his review on the Mas Jullien

WINERY:
"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'." -Importer

VINEYARDS:
"Mas Jullien is composed of 15 hectares of vineyards scattered around the village of JonquiÃÂ¨res, 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, sÃÂ©lection 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 MourvÃÂ¨dre 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." -Importer