Thomas Jullien Sur le Fil
2 in stock
Region: Ventoux, Rhone Valley, France
Viticulture: Certified organic
Grape varieties: 90% Grenache, 10% Syrah
Juicy-juice red fruit mingles ripe plum, exotic spice notes, and tannin in the right proportion all make for a lip-smacking treat.
Movie: The Walk
2 in stock
Save BIG when you buy more (mix and match)
SAVE 10% when you buy 6-11 bottles
SAVE 15% when you buy 12-23 bottles
SAVE 20% when you buy 24 bottles or more!
Thomas Julien was raised at the bottom of Mont Ventoux in Provence and now lives in the village of Suzette, at the border of Beaume de Venise and the Ventoux AOP. He is now the third generation to make wine in the hills of Ventoux. Thomas’ grandfather, Aimé Jullien, founded the La Ferme Saint-Martin estate in 1955 and that passed on to Thomas’ father, Guy, in 1979. Guy Jullien converted to organic farming in 1989 and achieved organic certification nine years later. At that time, they were pioneers of organic viticulture in Southern Rhône, but the philosophy in the vineyard would have been incomplete without a complementary standard in the cellar. For over twenty years now, the vinification has been zero-additive and non-interventionist.
Thomas Jullien joined the family estate in 2004 after completing his enology studies, and in 2017 a tremendous opportunity arose. One of the estate’s neighbors, Pierre Marin, was tired of selling his organically grown fruit to the local co-op. Marin felt the potential of his grapes was being lost and he approached Thomas Jullien as a natural winemaker who was able to express the purity and quality of the fruit he grew just one kilometer away from Jullien’s winery. The process was divided into two, with Marin in charge of the organic and biodynamic farming of the vineyards and Thomas working in the cellar transforming the grapes into a clean, living wine. While Marin’s vineyards are not certified, all of the vineyards are only treated with herbal preparations, and work is guided by the moon’s phase. In the cellar, Jullien only uses indigenous yeasts and the only addition is less than 30ppm of sulfur at bottling to ensure stability. From October to April music plays endlessly in the cellar while the wine is being made with a lot of soul.