Les Copains d’Abord 2023 Julien Peyras

Les Copains d’Abord 2023

A luminous, honest white for real friends

Les Copains d’Abord 2023 is a natural white wine made from Grenache Blanc, Roussanne, and Clairette, grown in limestone-clay soils near Paulhan, in the Hérault region of southern France. The vineyards are cultivated organically and biodynamically, with no chemicals and minimal intervention. Julien Peyras works closely with the rhythm of nature, allowing the vines to thrive and express their full character.

This cuvée is designed for the joy of sharing—fresh, lively and sincere, the kind of wine you open among friends without a second thought.

Gentle winemaking, full expression

Grapes are directly pressed, then undergo spontaneous fermentation with native yeasts. There is no fining, no filtration, and no added sulfites. Aging takes place in stainless steel to preserve the natural brightness and varietal clarity of the fruit.

Les Copains d’Abord 2023 is a white wine that’s easy to drink yet full of personality, balancing freshness and savory depth.

Grapes and tasting notes

Made from Grenache Blanc, Roussanne, and Clairette. The color is pale straw yellow with golden highlights. On the nose: white flowers, ripe pear, and citrus peel. The palate is crisp and salty, with tension and a dry, almond-tinged finish.

Technical sheet

• Vintage: 2023

• Region: Paulhan, Hérault

• Grapes: Grenache Blanc, Roussanne, Clairette

• Farming: Organic and biodynamic (uncertified)

• Harvest: Manual

• Vinification: Direct press, spontaneous fermentation

• Aging: Stainless steel

• Fining: None

• Filtration: None

• Sulfur: None added

• Alcohol: ~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.