
2019 Domaine Léon Barral FaugÚres "Jadis", Languedoc-Roussillon, France
ABOUT THIS WINE
This wine is a blend of 50% Carignan, 30% Syrah and 20% Grenache. The grapes come from vines aged 30 to 60 years old. Aging takes place in oak barrel (10% new) for 24-26 months. Chewy, meaty, spicy, full-bodied, and complexânothing was left behind when Didier Barral bottled this beauty unfiltered after two winters in barrel in his icy stone cellars.
ABOUT THIS PRODUCER
Didier Barral represents the 13th generation to grow grapes in the tiny hamlet of LenthĂ©ric, deep in the heart of the Languedoc. Domaine LĂ©on Barral is a beacon of revolutionary winegrowing: shortly after founding the domaine, Didier decided that biodynamic practices were best for his 30 hectares of vineyards. His vines are very oldâsome up to 90 years of ageâkeeping yields naturally low. Once in the cellar, Didierâs harvest is cared for with the same zeal, though he would consider the wine all but finished once it leaves the vineyard. This level of artisanship was once nearly extinct, had it not been for Didier and the profound influence he has over viticulteurs who now see how his work ethic and ideology translates to results.
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Description
ABOUT THIS WINE
This wine is a blend of 50% Carignan, 30% Syrah and 20% Grenache. The grapes come from vines aged 30 to 60 years old. Aging takes place in oak barrel (10% new) for 24-26 months. Chewy, meaty, spicy, full-bodied, and complexânothing was left behind when Didier Barral bottled this beauty unfiltered after two winters in barrel in his icy stone cellars.
ABOUT THIS PRODUCER
Didier Barral represents the 13th generation to grow grapes in the tiny hamlet of LenthĂ©ric, deep in the heart of the Languedoc. Domaine LĂ©on Barral is a beacon of revolutionary winegrowing: shortly after founding the domaine, Didier decided that biodynamic practices were best for his 30 hectares of vineyards. His vines are very oldâsome up to 90 years of ageâkeeping yields naturally low. Once in the cellar, Didierâs harvest is cared for with the same zeal, though he would consider the wine all but finished once it leaves the vineyard. This level of artisanship was once nearly extinct, had it not been for Didier and the profound influence he has over viticulteurs who now see how his work ethic and ideology translates to results.












