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Domaine du Jaugaret, Saint-Julien, 2016


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A legendary one-man operation that makes wines of unrivalved energy and longevity. Single-handedly grapes are painstakingly selected cluster by cluster through countless passes through the vineyard, and then fermented through ancient vats and barrels.


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What importer Rosenthal Wine Merchant has to say about this wine...

Domaine du Jaugaret Monsieur Fillastre: harvests his “field blend” usually in one or two days. The grapes are placed into a small press and are crushed manually. The cuvaison is long, frequently extending three (3) weeks or more. The wine is then racked into small barrels (only a minor percentage of which are new) to complete the malolactic fermentation and then are left to age in a small, damp underground cellar with minimal racking for approximately thirty (30) months. The wines are never filtered before bottling. The wines of Jaugaret, relying so extensively on Cabernet, are built to last. We purchase approximately four barrels (1200 bottles) of Jaugaret per annum.