Jules

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

Le Grand Cros

La Maitresse, NV

PRICE:

Suggested Retail: $15

AVAILABILITY:

Nationwide

2006 Jules Rose

A beautiful pink color with rose wood colored reflections. The nose conveys citrus (lemon and Clementine) and rich berry aromas (blueberry and red currant). In the attack, the mouth is lively and juicy, and the finish is bursting with red berries.

RECOGNITION:

Wine & Spirits. 88 points.

Bon Vivant Guide: "This easy drinker is pleasant, well balanced, and a great complement to food with its mouth watering acidity and medium body. The quality to price ratio is excellent."
Intensity: B+
Complexity: B
Balance: B+
Overall Grade: B+

VARIETAL:

Syrah, Grenache, Cinsault

VINIFICATION:

Each grape variety is vinified separately. Cold skin contact maceration; pressing with separation of free-run juice from pressed must, cold static must settling; temperature control of fermentation at 17-18 C, racking and blockage of malolactic fermentation.

MATURING:

60% is fined and clarified early and 40% is matured on the lees for 5 months with batonnage. Both are filtered then blended and bottled in the spring.

COMMENTS:


	Jules 2004 Jules Reserve 2006 Jules Rose 2006 Jules Rouge 2006 Jules Unoaked Chardonnay Le Grand Cros La Maitresse, NV PRICE: Suggested Retail: $15 AVAILABILITY: Nationwide 2006 Jules Rose A beautiful pink color with rose wood colored reflections. The nose conveys citrus (lemon and Clementine) and rich berry aromas (blueberry and red currant). In the attack, the mouth is lively and juicy, and the finish is bursting with red berries. RECOGNITION: Wine & Spirits. 88 points. Bon Vivant Guide: "This easy drinker is pleasant, well balanced, and a great complement to food with its mouth watering acidity and medium body. The quality to price ratio is excellent." Intensity: B+ Complexity: B Balance: B+ Overall Grade: B+ VARIETAL: Syrah, Grenache, Cinsault VINIFICATION: Each grape variety is vinified separately. Cold skin contact maceration; pressing with separation of free-run juice from pressed must, cold static must settling; temperature control of fermentation at 17-18 C, racking and blockage of malolactic fermentation. MATURING: 60% is fined and clarified early and 40% is matured on the lees for 5 months with batonnage. Both are filtered then blended and bottled in the spring. COMMENTS: www.jules-wines.com
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