CHATEAU VILLERAMBERT JULIEN

(Minervois)

Shelf Talker      Case Card

The vineyard of Chateau Villerambert-Julien, created in 1852 by the Julien family, extends over 59 hectares of hills, all classified as AOC Minervois, between Carcassonne and Narbonne, on the edge of precipitous garrigues. Its completely unique terroir, composed of veins of schist and crushed pink marble, is fully ex-posed to the south. The grape varieties typical of the region, Syrah, Grenache, Mourvedre, and Carignan, matched to the specific terroir, bring to Ch. Villerambert-Julien a palette of aromas worthy of the greatest wmes.

The greatest care is given to cultivation methods (high density of planting, severe pruning, conscientious training on wires, plowing, organic fertilizer) as well as to vinification methods (very strict controls of ma-turity, choice ofterroir, destemming, attention to hygiene at harvest time, long cuvaisons, hot and cold temperature control, elevage in stainless steel and barriques of different ages).

The Ch. Villerambert-Julien is proud to offer:

Cuvee Opera Rose, on its way to becoming a great classic because of its fruit and its length in the mouth.

Cuvee Opera Rouge, for its finesse, its fruit and its excellent rapport qualite/prix.

Chateau Villerambert-Julien, issuing from a selection of the oldest vines and the best terroirs, which already position it as a grand cru of the Languedoc, with its concentration, finesse, and its great richness of aromas.

	L'Opéra de Villerambert julien (Minervois) A 180 acres estate owned by the family Julien since 1858. It lies on unique soils and hills well exposed to the south in the Minervois region, in north-western Languedoc, probably the best appellation of the region.
	Grape varieties: 50 % Syrah 20% Grenache 30% Carignan Soils: Chalky and gravelly clay, schist and slate, pink marble Average yield: 45 hl/ha Vinification: Total destalk _ Vatting for 22 days _ 7 pumping over _ Fermentation at 30ºC or 86ºF Alcohol: 13º2 Aging: Based on a light contribution of oxygen by racking 50% of the volume every three months. The 50% left are aged in 4 years old barrels. Fining & Filtration: Fining after malolactic fermentation in tank. Final sterile filtration at 0.45 micron. Color: Nice ruby color. Tasting: Intense fruity aromas and nice structure, but still very refined Food pairing: Red or white grilled meat. Barbecue. Traditionnal dishes such as cassoulet.