Lo Tarral 2021

Son and grandson of winemakers who used to sell their grapes to the local cooperative, Julien Peyras spent his childhood and adolescence in close contact with vineyards. Julien started to craft his no-fuss kind of wines to his close friends when he was young, and the fact that they were so warmly accepted made him realize that he truly wanted to become a winemaker. So, he seriously started to make wine in 2007.

His willingness to make wine was based on his deep belief that one has to respect nature, the ecosystem, and the cycles that encompass the biosphere. Thus, Julien has developed a minimalist way of intervention, both in the vineyards and in the cellar, and his loyalty to this philosophy, as well as his frontal opposition to any sort of chemical intervention, led him to later embrace the Vins S.A.I.N.S. movement.

Most of Julien’s time is spent in the vineyard, where he follows the seasons and the different seasonal challenges. He uses tisanes and other biodynamic methods in order to fertilize the land, and pays special attention to the climate, lunar cycles, and vegetation growth. His senses are his daily tools – observation, smelling, feeling the environment of his vineyards, the response to the challenges of climate variability, all of this consolidates his activity as a winemaker. In the cellar he tries to be as pure as possible, i.e., he lets the juice ferment without adding or removing anything. And this is what he has in mind in order to make healthy wines.