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Profile
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: red plum, garrigue, white pepper, wood smoke
Palate: red cherry, Mediterranean herbs, warm stone, salt
The single-parcel cuvée from a sandstone-and-schist terroir east of Jonquieres; precise, structured and built to age 10 to 15 years from a top vintage.
What it pairs with
- Saddle of venison with juniper The wine's garrigue and white pepper notes echo the gamy juniper register.More wines for venison →
- Slow-braised wild boar Carlan's structure and earthy depth carry the boar's gamey richness.More wines for wild boar →
- Aged Roquefort with quince The salty-blue cheese finds counterpoint in the wine's warm-stone and red-fruit lift.More wines for blue cheese →
History
Carlan is a single-parcel cuvée from a sandstone-and-schist site east of Jonquieres, exposed in a way that protects the vines from the late afternoon sun. The cuvée crystallised the Terrasses du Larzac discussion of terroir-driven Languedoc reds in the early 2000s.
- 2005First vintage of Carlan labelled as a single-parcel cuvée
- 2014Terrasses du Larzac AOC granted full status
Facts
- Producer
- Mas Jullien
- Grapes
- Grenache (60%), Carignan (25%), Cinsault, Syrah
- Classification
- AOC Terrasses du Larzac
- Oak
- 18-24 months in used foudres
- ABV
- 14.0%
- Price
- EUR 55-90 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 2005
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Carlan
What does Mas Jullien Carlan taste like?
Red plum, garrigue and white pepper on the nose; red cherry, Mediterranean herbs and warm stone on the palate. Medium-bodied with firm fine-grained tannins and a long savoury finish.
When should I drink Mas Jullien Carlan?
Drink between 5 and 20 years from vintage. Young vintages benefit from 90 minutes of decanting; the wine reaches its peak at 10-15 years from a top vintage.
What food pairs with Mas Jullien Carlan?
Saddle of venison with juniper is the canonical pairing; the wine's garrigue and pepper notes echo the gamy register. Slow-braised wild boar and aged Roquefort with quince are equally strong matches.
Where is Mas Jullien Carlan made?
From a single sandstone-and-schist parcel east of Jonquieres in the Terrasses du Larzac AOC. Olivier Jullien selected the site for its sheltered eastern exposure.
Tags
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