About the Domaine
30km due west of Avignon sits the small village of Collias. Here, on the banks of the Gardon, Julien Mary of Domaine de la Goguette is producing highly focused, atypical wines in a region that many wine enthusiasts have written off.
After several years of backpacking around the world, Julien returned to his native region in 2017 to take up an apprenticeship with Nicolas Renaud of Le Clos Grillons. Originally a university geology professor, Nicolas is renowned for his knowledge of terroir and farming. For 5 vintages Julien worked daily with Nicolas, honing his skills in the vines and in the cellar.
In late 2020 Julien acquired a long-term lease on just over 2 hectares of old vine Grenache and Syrah, rooted in sandy clay and limestone soils near the village of Collias. Soon after he was able to take over an old cellar in the heart of the village that had been the home of Domaine des Cabotines. Thus, Domaine de la Goguette was born.
Julien works his vineyards with respect for the vines, and wholeheartedly believes the wine is made in the vineyard. Cover crops are left spontaneously grassed throughout the year to establish plant cover, de-compacted and draining soils, and fertile organic matter. In the winter, grazing Sheep provide weed control and natural fertilizer. The Domaine has been certified Organic since the 2022 vintage, and Julien strives to use as few antifungal treatments as possible with only minimal amounts Bordeaux mixture used when absolutely necessary.
In the cellar Julien takes a non-interventionist approach. He is determined to make natural wines, that represent his vision for the future of wine in the Southern Rhône. During the vinification the wines undergo very minimal to no intervention. All fermentations begin spontaneously using only the naturally occurring indigenous yeasts, and light sulfur additions are made on some but not all the cuvées.
Having the great fortune of stumbling across Julien and his wonderful wife Lisa in January 2022 is what makes this job worth doing. Perhaps never again will we be fortunate enough to taste the inaugural vintage from such a promising vigneron. These are soulful wines, and we are thrilled to be a part of the Domaine de la Goguette story.
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 34% Picpoul Blanc, 33% Picpoul Gris, 33% Picpoul Noir (all négociant fruit sourced from Biodynamic certified vineyards in the Southern Rhône)
Average Vine Age: 80 years-old
Altitude: 165 feet (50m)
Soils/Terroir: Clay-limestone (argilo-calcaire)
Farming: Organic
Harvest: Hand harvested
Yield: 20hl/ha
Winemaking: All the grapes were harvested on the same day and undergo a 9-day whole cluster maceration in fiber tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 10th day the grapes were pressed and transferred back to fiber tanks to finish fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 7 months in concrete tanks. Bottled without fining or filtration.
pH: 3.54
Total SO2: <5ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 60% Clairette, 40% Cinsault (all négociant fruit sourced from Biodynamic certified vineyards in the Southern Rhône)
Average Vine Age: Clairette (15 years), Cinsault (5 years)
Altitude: 165 feet (50m)
Soils/Terroir: Clay-limestone (argilo-calcaire) and loam (limoneux)
Farming: Organic
Harvest: Hand harvested
Yield: 30hl/ha
Winemaking: The Clairette and Cinsault were harvested and vinified separately, with each variety being directly pressed into stainless-steel tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. No stirring of the lees and the components were blended after the completion of malolactic fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 7 months in stainless-steel tanks. Bottled without fining or filtration.
pH: 3.39
Total SO2: <5ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 50% Syrah, 25% Viognier, 25% Grenache Noir
Average Vine Age: 30 years-old
Altitude: 165 feet (50m)
Soils/Terroir: Sandy red clay (argiles sableuses) for the Syrah, and clay-limestone (argilo-calcaire) for the Viognier and Grenache Noir
Farming: Organic
Harvest: Hand harvested
Yield: 30 hl/ha
Winemaking: Half of the Syrah and all the Viognier were whole bunch macerated for 8 days in fiber tanks. On the 9th day the grapes were pressed, and the juice transferred back to fiber tanks to complete fermentation. The other half of the Syrah and the Grenache Noir were directly pressed upon arrival in the cellar and fermented separately in fiber tanks. Only the naturally occurring indigenous yeasts were used for fermentation. After the completion of malolactic fermentation, the components were blended.
Maturation: Aged 7 months in concrete tanks on the fine lees. 1 month prior to bottling a low dose of sulfur (1g/hl) was added to the wine. Bottled without fining or filtration.
pH: 3.6
Total SO2: <10ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 100% Syrah
Average Vine Age: 33 years
Altitude: 130 feet (40m)
Soils/Terroir: Argiles Sableuses (sandy red clay soils)
Farming: Organic
Harvest: Hand harvested
Yield: 37hl/ha
Winemaking: The whole bunches are directly pressed upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. After the completion of malolactic fermentation, the wine is racked and transferred back to stainless-steel tanks for ageing. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 3 months in stainless steel tanks. Bottled without fining or filtration.
pH: 3.4
Total SO2: <10ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 90% Grenache Noir, 10% Cinsault (the Cinsault was sourced form Biodynamic certified vineyards in the Southern Rhône)
Average Vine Age: 50 years
Altitude: 130 to 165 feet (40-50m)
Soils/Terroir: Sandy red clay (argiles sableuses) and Clay-limestone (argilo-calcaire)
Farming: Organic
Harvest: Hand harvested
Yield: 20hl/ha
Winemaking: The Grenache Noir and Cinsault were harvested on the same day and undergo a 12-day whole cluster maceration (semi-carbonic) in large concrete tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. On the 12th day the grapes were pressed and transferred back to the concrete tanks to finish fermentation.
Maturation: Aged 8 months, 70% in fiber tanks and 30% in used 228L and 500L oak barrels of 3 to 6 vintages. 1 month prior to bottling a low dose of sulfur (1g/hl) was added to the wine. Bottled without fining or filtration.
pH: 3.66
Total SO2: <10ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 100% Grenache Noir
Average Vine Age: 46 years
Altitude: 130 feet (40m)
Soils/Terroir: Sandy clay (argiles sableuses) and Clay-limestone (argilo-calcaire)
Farming: Organic
Harvest: Hand harvested
Yield: 27hl/ha
Winemaking: Whole cluster fermented (semi-carbonic) in a closed top fiberglass vats for 10 days. On the morning of the 11th day the grapes were pressed and transferred to open vats to finish fermentation. Only the naturally occurring indigenous yeasts were used in the fermentation. No sulfur additions were made during the vinification of this wine. Maturation: Aged 8 months, 70% in concrete tanks and 30% in in used 228L and 500L oak barrels of 3 to 5 vintages. Bottled without fining or filtration.
pH: 3.55
Total SO2: <5ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 50% Grenache Blanc, 50% Bourboulenc (all négociant fruit sourced form Organic certified vineyards in the Southern Rhône)
Average Vine Age: Grenache Blanc (7 years), Bourboulenc (40 years)
Altitude: 165 feet (50m)
Soils/Terroir: Clay-limestone (argilo-calcaire) and loam (limoneux)
Farming: Organic
Harvest: Hand harvested
Yield: 30hl/ha
Winemaking: The whole bunches of Grenache Blanc and Bourboulenc were directly pressed and upon arrival in the cellar. The Grenache Blanc is transferred to fiber tanks and the Bourboulenc to stainless steel tanks. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. Mid-fermentation the Grenache Blanc was transferred to used 228L and 500L oak barrels of 3 to 5 vintages. No sulfur additions were made during the vinification of this wine.
Maturation: Aged separately for 5 months – the Grenache Blanc in used 228L and 500L oak barrels, and the Bourboulenc in stainless steel tanks. At 5 months the components are blended and age a further 2 months in stainless steel. Bottled without fining or filtration.
pH: 3.41
Total SO2: <5ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 100% Syrah
Average Vine Age: 33 years
Altitude: 130 feet (40m)
Soils/Terroir: Argiles Sableuses (sandy red clay soils)
Farming: Organic
Harvest: Hand harvested
Yield: 21hl/ha
Winemaking: Whole cluster fermented in fiberglass vats for 9 days. On the morning of the 10th day the grapes were pressed, and the press juice combined with the free run juice to finish fermentation. Only the naturally occurring indigenous yeasts were used in the fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in used French oak barrels, then racked into a stainless-steel tank to age for a further 5 months. Bottled without fining or filtration.
pH: 3.33
Total SO2: <10ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 100% Syrah
Average Vine Age: 33 years
Altitude: 130 feet (40m)
Soils/Terroir: Argiles Sableuses (sandy clay soils)
Farming: Organic
Harvest: Hand harvested
Yield: 23hl/ha
Winemaking: The whole bunches are direct pressed upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. After the completion of malolactic fermentation, the wine is racked and transferred back to stainless-steel tanks for ageing. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in stainless steel tanks. Bottled without fining or filtration.
pH: 3.33
Total SO2: <10ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 80% Grenache, 20% Syrah
Average Vine Age: Grenache (27 years), Syrah (33 years)
Altitude: 130 feet (40m)
Soils/Terroir: Argiles Sableuses (sandy clay soils)
Farming: Organic
Harvest: Hand harvested
Yield: 28hl/ha
Winemaking: The Grenache and Syrah were harvested on the same day and co-fermented in concrete tanks. The grapes at the bottom of the tank were crushed and the remaining grapes left intact as full clusters. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. After 12 days the grapes were pressed and transferred back to concrete tanks to finish fermentation. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 8 months in concrete tanks (75%) and used French oak barrels (25%). Bottled without fining or filtration.
pH: 3.2
Total SO2: <10ppm
View Label
Region: Southern Rhône
Appellation: Vin de France
Grapes: 100% Grenache
Average Vine Age: 45 years
Altitude: 130 feet (40m)
Soils/Terroir: Argiles Sableuses (sandy clay soils)
Farming: Organic
Harvest: Hand harvested
Yield: 25hl/ha
Winemaking: Whole cluster fermented in fiberglass vats for 8 days. On the morning of the 9th day the grapes were pressed, and the press juice combined with the free run juice to finish fermentation. Only the naturally occurring indigenous yeasts were used in the fermentation. At the completion of malolactic fermentation, a very low dose of sulfur (.8g/hl) was added to the wine.
Maturation: Aged 8 months in concrete tanks. Bottled without fining or filtration.
pH: 3.29
Total SO2: 15ppm
