Rosè Boheme 2023 Julien Peyras

Rosé Bohème 2023

A free-spirited rosé, born from living vines and artisan hands

Rosé Bohème 2023 comes from Cinsault and Grenache vines cultivated on limestone and basalt soils in southern France’s Hérault region. The vineyards are farmed organically and biodynamically, without synthetic inputs. Julien Peyras follows the rhythms of nature, applying thoughtful pruning and cover crops, and harvesting manually when grapes reach optimal balance. His goal: pure fruit, honest wine, no makeup.

This rosé is not about trends—it’s about energy, freshness, and a natural feel that stays true to the vineyard and the year.

Low-intervention vinification for a vibrant, sincere wine

The grapes undergo direct pressing without maceration to retain elegance and acidity. Fermentation is spontaneous with native yeasts. No sulfites are added, and the wine is neither fined nor filtered. It matures for a few months in stainless steel before bottling.

The result is a fresh, savory, and aromatic rosé, ideal for natural wine lovers seeking drinkability with soul.

Grapes and tasting notes

Rosé Bohème 2023 is made from Cinsault and Grenache. The color is pale pink with an onion-skin hue. On the nose, it shows red berries, pomegranate, and a subtle herbal touch. The palate is crisp and salty, with a dry, slightly spicy finish that keeps it lively and refreshing.

Technical sheet

• Vintage: 2023

• Region: Paulhan, Hérault

• Grapes: Cinsault, Grenache

• Farming: Organic and biodynamic (uncertified)

• Harvest: Manual

• Vinification: Direct press, spontaneous fermentation

• Aging: Stainless steel

• Fining: None

• Filtration: None

• Sulfur: None added

• Alcohol: ~11.5% 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.