Mas Cal Demoura

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In 1970, when there was a great exodus from the Languedoc due to a loss of faith in its vineyards to provide a sufficient living, Jean-Pierre Jullien named his domaine “Cal Demoura”, which in Occitan means “one must remain”. He came from a long line of vignerons and, at that time, he followed most of his colleagues as they closed their caves and attempted to survive by participating in the local cooperative. Jean-Pierre’s son, Olivier, refused to follow the path of the cooperative and established his own domaine, the “Mas Jullien”, in 1985. Jean-Pierre, in a reversal of the usual process, took the example of his son, resigned from the cooperative and recreated his own estate in 1993. He sold off a portion of his vineyards and retained only the best 5 hectares. With these, he began making a wine of regal dimensions that helped to lead the qualitative revolution in the Languedoc. In 2004, Jean-Pierre retired, selling the estate to its current owners, Isabelle and Vincent Goumard. Seduced by the estate’s winemaking philosophy, as well as by the potential of its terroir, this young couple, having studied oenology in Dijon, spent a year working side by side with Jean-Pierre in the vineyard and in the cellar, before taking full control of the estate. Having worked with Jean-Pierre Jullien for the entirety of his career as producer and now having worked with Isabelle and Vincent from the very outset of theirs, we can happily attest to the fact that this transition, from Jullien to Goumard, is one of the most felicitous in our experience.

The estate now encompasses eleven hectares of vineyards located in the village of Jonquières and in the neighboring community of Saint Felix, approximately 45 minutes (30 kilometers) northwest of Montpellier, just south of Clermont l’Hérault. They are situated in the heart of the Terrasses du Larzac, an independent subdivision within the Coteaux du Languedoc AOC that was recognized in 2004 for its distinctive ability to render wines of exceptional balance and depth due to the special micro-climate in which it is located. The vineyards feature five red grape varieties in approximately equal parts: Grenache, Mourvedre, Syrah, Carignan and Cinsault. A small group of parcels are planted to a half-dozen white varieties (Chenin Blanc, Grenache Blanc, Roussanne, Viognier, Muscat and Petit Manseng) to produce a rather remarkable Vin de Pays de l’Herault Blanc. The average age of the vines is 30 years (as of 2010) with significant parcels of Grenache, Cinsault and Carignan being considerably older. The soil is very dry and stony with a deep but porous topsoil. The various parcels of the domaine are distributed over a terroir that is both geographically and climatically diverse. These variations, combined with an assortment of different cépages, result in wines of complexity and finesse. The Terrasses du Larzac also benefits from the cooling winds that come both from the Mediterranean (to the south) and from the mountains to the north of Monpeyroux. This results in a long growing season that preserves essential acidity and yields juice of high complexity.

Isabelle and Vincent are committed to producing wines that respect the environment from which they come, and express both their terroir, and the personality of the winemaker. In the vineyard, the Goumards treat organically and harvest manually. Harvest levels are approximately 30 hectoliters per hectare and sometimes considerably less. There is a double selection done at harvest to secure only the ripest, healthiest grapes, once in the vineyard and a second time in the chai before pressing.

In the cellar, they practice a classic vinification. Each grape variety is harvested and vinified separately. The initial fermentation occurs in temperature-controlled stainless steel vats and in December the wines are then racked into barrel (mostly of the demi-muid size [500 liters] supplemented with small barrique). After one year of aging, a selection is made and the assemblage is determined. The wines then are given an extra six months to find their identity before being bottled without fining or filtration. Production is approximately 40,000 bottles per year.

Mas-Cal-Demoura-LEtincelle L’Etincelle Vin de Pays de l’Hérault Blanc First produced from newly-acquired parcels in 2004, this white is a blend of grapes in which Chenin plays a principal role. The Chenin gives exceptional freshness, and Grenache Blanc, Roussanne, Viognier, Petit Mansang and Muscat round out the blend, adding complexity and balance. Low yields and rigorous selection in the vineyard, followed by careful vinification result in an intense and racy wine, fully expressive of its terroir. Interestingly, historical research done by the Goumards reveals that Chenin Blanc is actually native to this area. We can also heartily attest to the surprising ability of this white to age gracefully and reveal a complexity of flavor and seductive texture that is exceedingly rare in this southern clime. Certified Organic.
Mas-Cal-Demoura-Rose Coteaux du Languedoc Rose Qu’es Aquo A rich, expressive and aromatic rosé, the Qu’es Aquo is made in the same spirit as the domaine’s red wines, using the same five cépages – Grenache, Syrah, Mourvèdre, Cinsault and Carignan – but in a different blend that favors Cinsault and Syrah. The rosé is saignée and vinified like a white wine to emphasize its aromatics. Note, however, that the Qu’es Aquo is a substantial, full-bodied rosé that performs exceedingly well at the table and expresses proudly its roots in this special part of the Languedoc. Certified Organic.
Mas-Cal-Demoura-Infidele-2006 Coteaux du Languedoc Rouge L’Infidèle The historic cuvée of Jean-Pierre Jullien, L’Infidèle is a blend of all the regional grapes – Grenache, Syrah, Mourvèdre, Cinsault and Carignan. The Goumards make choices in the vineyard and in the cellar that will emphasize finesse and freshness in this bottling, allowing for full expression of the fruit. The grapes are partially destemmed. Temperature is rigorously controlled. The cuvaison can extend for as long as six weeks with frequent remontage. Aging takes place mostly in older demi-muids and each grape variety undergoes the primary stages of the elevage separately. Based upon a series of ongoing tastings, the Goumards determine the final blend and then the five varieties are assembled in cuve and aged for an additional six to eight months prior to bottling. The wine is bottled without filtration. Certified Organic.
Mas-Cal-Demoura-Rouge-Combariolles Coteaux du Languedoc Rouge Les Combariolles Produced from a single parcel located halfway between Jonquières and Montpeyroux, “Les Combariolles” is an elegant cuvée composed of the three “noble” grapes of the region – Syrah, Grenache and Mourvèdre – in equal parts. The Goumards feel that this parcel produces a wine of more refinement than one typically finds in the Languedoc – a shade less rustic than “L’Infidèle”. “Les Combariolles” is vinified along the same lines as “L’Infidèle”, but with a longer cuvaison and an eighteen month élevage. Certified Organic.
Download Mas-Cal-Demoura tech sheet
Domaine NameMAS CAL DEMOURA
Family/Owners NameGOUMARD Isabelle & Vincent
How many years has the family owned the domaine?Isabelle and Vincent GOUMARD bought the domain in 2004
How many generations?One generation
How many hectares of vines are leased?0 Ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Organic Certification in the EU (FR-BIO-10) for all our wines.Biodynamic practices have been introduced two years ago.
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Enabling the development of biodiversity, give life to the soil and the vines’ natural defenses. Organic growing: Top layer of soil ploughing, organic manures, controlled grass, manual and full attention work in the vines (removal of buds, leaf-removal…) adapted to each parcel. Depending on the vintage, we might do some green harvest and/or leaf thinning if necessary (excessive burden of grapes, wet year, etc.)
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:Biodynamic preparations.
Do you do field work and harvest manually? By machine? By horse?Hand-picked grapes in small containers, strict selection of the grapes in the vineyard, then destemming and careful sorting out on a sorting table.
How do you fertilize?We use organic soil enrichment product (“guanumus”), at half-doses, in order to foster the life in the soil. We use it in November, so that it incorporates itself in the soil during the winter and enables a better growing season the next year.
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?No
WINE 1L’Infidèle 2013
GENERAL INFORMATION
AppellationAOC Languedoc - Terrasses du Larzac
Cepage/UvaggioSyrah - Mourvèdre – Grenache – Carignan – Cinsault
%ABV14% by vol
# of bottles produced19700
Grams of Residual Sugar0.7 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsOn the « Terrasses du Larzac » (Les Combariolles, Belle Feuille, le Bois de Paulio)
Exposures and slope of vineyardsSlightly south-east.
Soil Types(s)Clay-limestone, Stony-limestone
Average vine age (per vineyard)Between 20 to 60 years. Average 35 years
Average Vine Density (vines/HA)4800 vines/ha
Approximate harvest date(s)The harvest for our reds start generally late August until early October ( 4 to 6 weeks)
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGELate vintage :
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Late winter and spring… So late bud burst, about 15 days compare with the recent vintages. Lateness that we kept until the end. These harvests are the latest that we knew ( beginning the September 3rd, end the October 17th). This vintage is more similar with the 80s than 2010s !
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and size50hl Stainless steel vats, and 40hl concrete tanks
Duration of cuvaisonBetween 15 to 35 days according to grape varieties and vintages
Duration of contact with lees15 to 35 days
Duration of skin contact15 to 35 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Rythm and duration of punching-downs and pumping-overs adapted at the vatting stage
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Temperature controll during the alcoholic fermentation.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe malolactic fermentation generally start after the devatting (in Autumn)
Elevage: vessel type(s) and size(s)Ageing in big-barrels (500 and 600 litres). Only 10% of new wood
Duration of elevageEach grape-variety is aged separately in big-barrels for 12 months (From December 2013 to December 2014). The wines are blended at the end of december. The final blend is aged in stainless steel vat for 4 months before the bottling (April 2015)
Duration of bottle ageing before release to US marketThe wines are sended one year after the bottling
Do you practice fining and filtration? If yes, please describeSoft plate filtration for the bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Free SO2: 20 g/l. Total SO2: 50 g/l
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Promising vintage : generous, balance and elegant. A nice fruit basket on the nose, announces a generous mouth, with the length, but also a mouthwatering final completely in mind of this vintage. Vintage with good potential of ageing, fresher than the previous years, but with a very beautiful length.
WINE 2Les Combariolles 2013
GENERAL INFORMATION
AppellationAOC Languedoc - Terrasses du Larzac
Cepage/UvaggioSyrah - Mourvèdre– Carignan – Grenache
%ABV14% by vol
# of bottles produced8000
Grams of Residual Sugar1.1 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsSelection of one plot, « Les Combariolles » on the « Terrasses du Larzac »
Exposures and slope of vineyardsSlightly south-east.
Soil Types(s)Stony limestone
Average vine age (per vineyard)Between 30 to 60 years. Average 40 years
Average Vine Density (vines/HA)Average : 5000 vines/ha
Approximate harvest date(s)The harvest for our reds start generally late August until early October ( 4 to 6 weeks)
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGELate vintage :
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Late winter and spring… So late bud burst, about 15 days compare with the recent vintages. Lateness that we kept until the end. These harvests are the latest that we knew (beginning the September 3rd, end the October 17th). This vintage is more similar with the 80s than 2010s!
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and size50 hl stainless steel vats and 40 hl concrete tanks
Duration of cuvaisonBetween 22 to 35 days according to grape varieties and vintages
Duration of contact with lees22-35 days
Duration of skin contact22-35 days
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Rythm and duration of punching-downs and pumping-overs adapted at the vatting stage
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Temperature controll during the alcoholic fermentation.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe malolactic fermentation generally start after the devatting (in Autumn)
Elevage: vessel type(s) and size(s)Ageing in 500 L and 600 L big-barrels. Only 20% of new wood
Duration of elevageEach grape-variety is aged separately in big-barrels for 12 months (From December 2013 to December 2014). The wines are blended at the end of december. The final blend is aged in stainless steel vat for 4 months before the bottling (April 2015)
Duration of bottle ageing before release to US marketThe wines are sended one year after the bottling
Do you practice fining and filtration? If yes, please describeSoft plate filtration for the bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Free SO2: 25 g/l. Total SO2: 44 g/l
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?For this generous but late vintage, « Les Combariolles » show a superb and intense substance thanks to the stony vibrations and the freshness of the terroir. On the nose : black fruits, mineral and intense. On the palate : well-balance, complex and elegant. Good potential of ageing
WINE 3Qu’es Aquo 2015 - Rosé
GENERAL INFORMATION
AppellationAOC Languedoc
Cepage/UvaggioDominants : Cinsault – Grenache. + Syrah - Mourvèdre– Carignan
%ABVAlc 13.5% by vol
# of bottles produced6000
Grams of Residual Sugar2 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsOn the « Terrasses du Larzac » (Les Combariolles, Belle Feuille, le Bois de Paulio)
Exposures and slope of vineyardsSouth-east
Soil Types(s)Clay-limestone and stony limestone very qualitative
Average vine age (per vineyard)Average : 30 years
Average Vine Density (vines/HA)Between 4000 to 6000 vines/ha
Approximate harvest date(s)The harvest for our reds start generally late August until early October ( 4 to 6 weeks)
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2015 started with beautiful water reserves thanks to the rain in summer 2014. The winter was cooler and drier than the previous. Spring was idyllic, overall dry but with some rains allowing the most beautiful, ideal flowering for a long time.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The summer was very dry and very hot (0 mm from mid-june to late July). August was rainy and fortunately rather freshly. Finally the harvests took place in ideal, soft and dry conditions. While we sometimes feared the worst, this vintage offered us a very beautiful sanitary state and unhoped balances.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedWhole cluster for 60% with direct pressing. 40% destemmed for bled rosé
Fermentation: vessel type and sizeStainless steel vats
Duration of cuvaisonFew hours for the bled rosé
Duration of contact with lees20 days
Select or indigenous yeast?Select yeast (for the rosé)
Please share notes about winemaking processSoft pneumatic pressing for Grenache and syrah.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Bled rosé for the other grape varieties.
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationSettling and temperature controll during the fermentation. Blending at the end of the cuvaison
Elevage: vessel type and sizeAgeing in stainless steel vat
Duration of elevage5 months
Duration of bottle ageing before release to US market2-3 months
Do you practice fining and filtration? please describeFining with bentonite
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Free SO2: 16 g/l. Total SO2: 58 g/l
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Good complexity, depth and freshness gives to this wine an attractive balance. Very fresh red fruits and floral notes complete by floral and citrus notes. The finesse of this cuvée asserts itself from vintage to vintage, without loses its Languedoc character.
Vins RosésBled Rosé for Cinsault, Mourvèdre and Carignan)
Commentaire sur le processus Direct pressing for Grenache and Syrah
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