Wine Specs
Vintage
2015
Varietal
65% Syrah, 20% Old Carignan, 15% Grenache Noir
Appellation
AOP Saint Chinian
Alcohol %
14
Domaine Des Jougla
2015 Signée
This organic red delights with its aromatic sweetness of vanilla and chocolate. Cashew and a touch of smokiness round out the nose. The generous mouthfeel is soft and elegant, yet expressive. A “signature” of this domaine, Cuvée Signée embodies the Saint-Chinian terroir and the Domaine Des Jougla style — tradition balanced with innovation making this an all time favorite red wine.
Serve with Côte de Boeuf or Morbier cheese and be amazed. Also, pair with dry-aged ribeye steak with caramelized shallot and rosemary balsamic purée. Give new life to down-home beef tacos with pico de gallo and frijoles a la charra.
Domaine: Domaine Des Jougla
Appellation: AOP Saint Chinian
Cuvée: 2015 Signée
Blend: 65% Syrah, 20% Carignan, 15% Grenache Noir
Wine Description
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Wine Specs
Vintage
2015
Varietal
65% Syrah, 20% Old Carignan, 15% Grenache Noir
Appellation
AOP Saint Chinian
Alcohol %
14
Wine Profile
Vineyard Notes
This appellation, Saint-Chinian, has a terroir dominated by two main soil types: schiste (slate) and clay/limestone. The vineyards of Domaine Des Jougla grow in both soil types, which leads to complexity in the wines. The vines grow amidst the garrigue, a mix of pine trees, oak, and herbs such as rosemary, fennel and thyme. The garrigue is responsible for much of the wine’s aroma.
Production Notes
The vineyards for this cuvée are on schiste soils. The Syrah, Carignan and Grenache blend is fermented in tanks and then aged in French oak giving a lovely restrained power to the wine.
Winemaker Notes
Laurence Jougla, a leading lady of Languedoc winemaking, oversees the vinification for Domaine Des Jougla. She inherited her winemaking expertise from generations of family winemakers. The winery was built in 1900 and features century-old wooden casks and a display of antique farming tools.
Food Pairing Notes
Serve with Côte de Boeuf or Morbier cheese and be amazed. Also, pair with dry-aged ribeye steak with caramelized shallot and rosemary balsamic purée. Give new life to down-home beef tacos with pico de gallo and frijoles a la charra.