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Regular Hours: SUN–THU 12 to 9 pm | FRI–SAT 12 to 9:30 pm
Julien Mus comes from a family of paysans, based for generations in and around the Provence village of Bédarrides, located between Orange and Avignon in the department of the Vaucluse, with Mont Ventoux to the east and the hills of Châteauneuf du Pape to the west.
After breaking a bit with tradition and heading off to Beaune to study winemaking in Burgundy, he returned and, as a young vigneron, sold his harvest to the local Cave Cooperative. In 2005, after a few years of seeing his grapes combined with everyone else’s, Julien decided to go out on his own, founding Domaine de la Graveirette.
Working organically since 2012 and biodynamically since 2015, Julien shows great care in the cultivation of his grapes and the winemaking process, harvesting by hand, not employing additives, and using minimal sulfur. All his wines, from the Châteauneuf du Papes to the IGPs and table wines, are marked by a distinct character: refreshing acidity balanced with round, complex fruit.
Domaine de la Graveirette is a relatively small (25 hectares of vines) winery located in the Southern Rhône valley, between Orange and Avignon, with Mont Ventoux to the east and the hills of Châteauneuf du Pape to the west.
After finishing his studies at Beaune in Burgundy, Julien Mus, the winemaker, returned to the Vaucluse and in 2005, after years of working in the cooperative, started Domaine de la Graveirette on his own, with quality being his goal. In 2012 he began working organically and soon after biodynamically, with the 2015 vintage certified by Demeter.
The wines are marked by a finesse and freshness not often associated with those from the south of France. The craft and quality is apparent.
Grenache, Marselan, Mourvèdre, Merlot blend.
Stainless steel and concrete tank aging for one year.
15 to 30 year-old vines.
Mix of sand and clay, and slightly pebbly, on the banks of the Ouvèze river.
10,000 bottles produced per vintage.
Fully destemmed and slightly crushed, the grapes are fermented using natural yeasts in concrete or stainless steel vats for a period of 10 to 15 days depending on the varietals.
CERTIFIED BIODYNAMIC. CERTIFIED ORGANIC. LOW-SULFITE. VEGAN.
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