Gourmandise 2022 Julien Peyras

Gourmandise 2022

A vineyard in harmony with nature

Gourmandise 2022 comes from Cinsault and Syrah grown with a respectful, chemical-free approach to viticulture. The vines thrive on clay-limestone soils rich in minerals and are tended manually, without synthetic inputs or irrigation. Julien Peyras relies on observation and trust in natural rhythms, allowing the plant and the land to express themselves freely. Yields are low to ensure concentration, but the aim is not power—it’s precision and vitality.

Each harvest is the purest reflection of the season. In this healthy ecosystem, the fruit develops character and depth, resulting in a wine that’s joyful, honest and profoundly drinkable.

Gentle, natural winemaking without intervention

In the cellar, Gourmandise 2022 is made with a natural, hands-off approach. Grapes are harvested by hand, destemmed and fermented with indigenous yeasts in stainless steel vats. No temperature control is applied, and maceration is brief—around 5 to 6 days—to preserve fruit and freshness while maintaining complexity.

No fining, no filtration, no sulfites are added at any stage. The wine is aged for a few months in stainless steel to retain its vibrant character. Gourmandise is a red wine that’s light on its feet, yet full of soul and energy.

Tasting notes and grape varieties

Gourmandise 2022 is a blend of mostly Cinsault with Syrah. The color is a bright, pale ruby red. The nose offers notes of raspberry, pomegranate, rose petals, hints of white pepper and orange peel. On the palate, it’s juicy and vibrant, with silky tannins, lively acidity and a crunchy, fruity finish.

Technical sheet

• Vintage: 2022

• Region: Languedoc, France

• Grapes: Cinsault (majority), Syrah

• Farming: Organic and biodynamic

• Harvest: Manual

• Vinification: Spontaneous fermentation with native yeasts, short maceration

• Aging: Stainless steel tanks

• Fining: None

• Filtration: None

• Sulfur: None added

• Alcohol content: Approx. 12% vol

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Domaine Julien Peyras

Viticulture rooted in deep respect for the land

Julien Peyras cultivates his vineyards in the rolling hills of Languedoc, southern France, in an agricultural context where the Mediterranean climate and spontaneous biodiversity coexist in balance. From the very beginning, his choice has been radical: no chemical intervention, neither in the vineyard nor in the cellar. The soil is worked gently, often by hand, to preserve its vitality. The vines are farmed organically, guided by lunar rhythms, fostering harmony between plant, soil, and season.

The vineyard is treated as a living ecosystem. It’s not just about growing grapes, but about observing, listening, and accompanying nature in its cycles. Julien works with old vines, many on their original rootstock, emphasizing local and resilient grape varieties such as Cinsault, Carignan, Grenache, and Syrah, which express a deeply territorial identity in his clay-limestone soils. Grass is allowed to grow freely, insects thrive undisturbed, and balance is maintained without coercion.

Instinctive winemaking with no compromises

In the cellar, Julien follows the same principle that guides him in the vineyard: letting the wine express itself, without masks or correction. Grapes are destemmed by hand and crushed by foot, just as they did in the past, in open vats. Fermentations are spontaneous, with no added yeast or temperature control. The must is handled with care and intuition, aiming to preserve the energy and clarity of each vintage.

His wines are unfiltered, unfined, and made without any added sulfur, not even at bottling. The result is a range of free, vibrant, often surprising wines, each telling the story of its vintage in a unique way. Every bottle reflects a handcrafted and uncompromising philosophy, one that resists conformity in favor of the raw truth of fermented grape juice. It’s an approach that requires trust, patience, and constant listening—as if the wine were alive.