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Lous Rougeos 2021 from Mas Jullien — “a mischievous vintage, the king’s jester in a suit and tie, as serious as it is profound,” according to Olivier Jullien — the result of 15 years of work to restore this abandoned high-altitude vineyard.
The color is deep garnet. The nose is very expressive, blending crushed raspberry, chicory, game, dark chocolate, graphite, and leather. The palate is penetrating and juicy, focused on intense black fruits, supported by firm yet smooth tannins. Decant before serving; serve between 14 and 15 °C.
50% old Carignan, 30% Syrah, 20% Grenache (organic), grown on limestone scree at 400 m, Saint-Privat. Full destemming, maceration for 15–25 days, aged for 12 months in 600-liter demi-muids, followed by 12 months in large oak casks, and 6 months in the bottle.
96/100 RVF. Aging potential: 7 to 15 years.
"To sit on a wall in Les Rougeos and meditate on love and eternity—for those who still think there’s a difference... Diogenes with pruning shears!" — Olivier Jullien.
Lous Rougeos means "les Rougeots" in Occitan — these old plots on the side of the plateau, abandoned for decades, which took Olivier Jullien 15 years to rediscover, restore, and replant. A balcony of limestone scree at an altitude of 400 meters, the last arable land at the foot of the Larzac cliffs, overlooking the village of Saint-Privat.
Founded in 1985 by Olivier Jullien, Mas Jullien now spans 18 hectares of varied soils, cultivated organically without seeking certification. Old Carignan (50%), Syrah (30%), and Grenache (20%) make up this late-harvest cuvée, harvested among the last on the estate and vinified with great care: total destemming, 15- to 25-day maceration with gentle extraction and temperature control, fermentation in concrete tanks, followed by 12 months of aging in 600-liter demi-muids before blending and an additional 12 months in large oak casks.
The 2021 vintage has “donned the spicy garb of the vintage—licorice and pepper—and reveals a marvelous energy, carried by pleasant bitter notes and a beautiful integrity."Deep garnet color; a flamboyant nose of crushed raspberry, chicory, game, dark chocolate, graphite, and leather. Penetrating and juicy on the palate, with firm yet smooth tannins. 96/100 RVF.
Decant before serving; serve at 14–15 °C. Food pairings: roasted suckling lamb with thyme, rib of beef, wild boar stew. Aging potential: 7–15 years.
Data sheet
The great white of the Mas Jullien . Rare and magnificent. The beautifully balanced wine develops notes of white fruit, peach and apricot. Great freshness for this great Languedoc white.RVF : 98/100
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This Lous Rougeos cuvée from the Mas Jullien produces from the last arable land at the foot of the Larzac plateau at 400m altitude. A wine of balance and elegance, with a rare freshness for a Languedoc. It is accessible in its youth, but can be kept for ten years or so.RVF : 98/100
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This Carlan du Mas Jullien cuvée is a racy, powerful parcel in this 2023 vintage. Gourmet on the palate without forgetting a juicy, precise substance. Admirable ageing, remaining very close to the grape, creates crisp, smooth tannins. Every glass is a pleasure to drink
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La Brune is a recent cuvée at Mas Jullien. This racy, powerful cuvée develops notes of red and black fruits enhanced by spices. A superb suavity flatters the palate, ripe fruitiness, beautiful depth, set with silky tannins for a finish that lingers.
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Lous Rougeos 2021 from Mas Jullien — “a mischievous vintage, the king’s jester in a suit and tie, as serious as it is profound,” according to Olivier Jullien — the result of 15 years of work to restore this abandoned high-altitude vineyard.
The color is deep garnet. The nose is very expressive, blending crushed raspberry, chicory, game, dark chocolate, graphite, and leather. The palate is penetrating and juicy, focused on intense black fruits, supported by firm yet smooth tannins. Decant before serving; serve between 14 and 15 °C.
50% old Carignan, 30% Syrah, 20% Grenache (organic), grown on limestone scree at 400 m, Saint-Privat. Full destemming, maceration for 15–25 days, aged for 12 months in 600-liter demi-muids, followed by 12 months in large oak casks, and 6 months in the bottle.
96/100 RVF. Aging potential: 7 to 15 years.