Ferme St. Martin Cotes du Rhone 'Les Romanins' 2016, Rhone, France

Organic Grenache meets Syrah and Cinsault in this rustic southern Rhone. Shiny purple colour and warm nose of confit fruits (damsons and black plums) overlaid with garrigue - scented pepper, herbs and spice. A very round, fairly complex and juicy Cotes du Rhone.

Food match: very versatile organic red wine that can be matched with starters or white meats, but equally well with roasts and medium-bodied sauces.

Wine facts:

  • organic & vegan
  • grapes: Grenache, Syrah, Cinsault
  • sugar: 0 added sugar, residual sugar <2 g
  • sulphites: 0 added sulphites, naturally occurring sulphites =20 mg
  • ABV 14%   

Read more about no sulphites added wine labelling here (short read)Find out more about differences between organic, vegan and natural wines here (long read).

This vineyard’s story begins in the fifties. At that time, the farm was divided into two parts, Aimé and Yvonne Jullien, two young farmers, worked on one part of the farm, they bought the second half in October 1955. The farm covered 13 hectares in mixed farming, 5 hectares of grape vines and the rest fruit trees: olive trees, apricot trees and cherry trees. There was no wine cellar. At the start of the winter of 1956, the weather was unusually warm But then, in February, the temperatures dropped to minus 20 degrees Celsius. The extreme cold and the frost meant most of the olive trees did not survive the frost. The vines and apricot trees also froze. Aimé who had previously made wine in his youth hit upon the idea of replanting the orchards with grape vines, and a few years later, in 1964, a small wine cellar was developed. With 11 hectares of grape vines, Aimé created a wine cellar to develop the wine making process.  In 1979 Aimé Jullien had health problems and took the decision to let his 21 year old son Guy take over the management of the vineyard. After nearly ten years of farming Guy Jullien chose a more natural farming following his father's steps (natural ploughing of the earth, sulphur and organic manure). The vineyard has been using fully organic methods since 1998.

Various limestone soils of the Triassic era, ancient geological era with very colourful soils. Mainly composed of young vines that produce light wine

The land is ploughed and no chemicals are used, neither fertilisers nor pesticides. All work is to produce healthy grapes whilst maintaining life in the soil and a balance in the nature.

  • Manual harvest
  • Destemmed
  • Carbonic maceration for 10-14 days
  • Indigenous yeast
  • Matured for 6 months in concrete tank
  • No filtration

EU organic


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