Jules

2004 Jules Reserve 2006 Jules Rose 2006 Jules Rouge 2006 Jules Unoaked Chardonnay

Le Grand Cros

La Maitresse, NV

PRICE:

Suggested Retail: $18

AVAILABILITY:

Nationwide

2006 Jules Rouge

Grapes are selected from the Grand Clos estate as well as carefully selected plots from neighboring estates. This range gives Jules the freedom to make wines with new varieties in different terroirs.

Jules Rouge has a garnet red color with purple reflections. The nose carries red fruit with hints of licorice. The attack is rounded with well integrated tannins - a wine that is fruity and seductive.

RECOGNITION:

Intense garnet-red with ruby colored reflections. The nose starts off with cassis and strawberries with some minerality in the background. The mouth has a pleasant structure and is dominated by red fruit and elegant tannins. JF

VARIETAL:

Grenache, Carignan, Mourvèdre

VINIFICATION:

Grapes are de-stemmed and lightly crushed. Cold skin maceration for 3 days. Fermentation on the skins with extraction by submergence of cap and pumping over for 10 days. Total fermentation with temperature control at 22°C for 15 days.

MATURING:

Matured on the lees in vat.

COMMENTS:


	Jules 2004 Jules Reserve 2006 Jules Rose 2006 Jules Rouge 2006 Jules Unoaked Chardonnay Le Grand Cros La Maitresse, NV PRICE: Suggested Retail: $18 AVAILABILITY: Nationwide 2006 Jules Rouge Grapes are selected from the Grand Clos estate as well as carefully selected plots from neighboring estates. This range gives Jules the freedom to make wines with new varieties in different terroirs. Jules Rouge has a garnet red color with purple reflections. The nose carries red fruit with hints of licorice. The attack is rounded with well integrated tannins - a wine that is fruity and seductive. RECOGNITION: Intense garnet-red with ruby colored reflections. The nose starts off with cassis and strawberries with some minerality in the background. The mouth has a pleasant structure and is dominated by red fruit and elegant tannins. JF VARIETAL: Grenache, Carignan, Mourvèdre VINIFICATION: Grapes are de-stemmed and lightly crushed. Cold skin maceration for 3 days. Fermentation on the skins with extraction by submergence of cap and pumping over for 10 days. Total fermentation with temperature control at 22°C for 15 days. MATURING: Matured on the lees in vat. COMMENTS: www.jules-wines.com
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