Mas Cal Demoura "Terre de Jonquïeres" Terrasses de Larzac '15

In 1970, when there was a great exodus from the Languedoc due to a loss of faith in its vineyards to provide a sufficient living, Jean-Pierre Jullien named his domaine “Cal Demoura,” which in Occitan means “one must remain.” In 2004, Jean-Pierre retired, selling the estate to its current owners, Isabelle and Vincent Goumard. Seduced by the estate’s winemaking philosophy, as well as by the potential of its terroir, this young couple, having studied oenology in Dijon, spent a year working side by side with Jean-Pierre in the vineyard and in the cellar, before taking full control of the estate. They farm organically and biodynamically, and harvest is manual. 

The estate’s vineyards are located in the village of Jonquières and in the neighboring community of Saint Felix, northwest of Montpellier. They are in the heart of Terrasses du Larzac, an area within the Coteaux du Languedoc AOC, distinguished by its special microclimate. It benefits from the cooling winds that come both from the Mediterranean (to the south) and from the mountains to the north of Monpeyroux. This results in a long growing season that preserves acidity and yields juice of high complexity. The vineyards feature five red grape varieties in approximately equal parts: Grenache, Mourvedre, Syrah, Carignan, and Cinsault.  The average vine is more than 40 years old, with parcels of Grenache, Cinsault, and Carignan that are considerably older. The soil is very dry and stony with a deep but porous topsoil.

 

Each variety is vinified separately. The initial fermentation occurs in temperature-controlled stainless steel vats. The wines are racked into barrel (mostly demi-muids, 500 liters, supplemented with small barriques), and, after one year of aging, the wines are blended. The wine is given an extra six months of aging before being bottled without fining or filtration.

The wine offers aromas of black fruit, licorice, and garrigue. On the palate, it is elegant and fresh, showing depth even its youth, but it can also be aged for 10–15 years. Try it with beef, lamb, sauce-based game dishes, or hearty vegetarian stews.