SKJ Domaines, S, Haut-Médoc 2021
Haut-Médoc, Bordeaux
90% Merlot, 10% Cabernet Sauvignon
12%
Sandy, gravelly plateau.
SKJ’s first vintage was in 2020, a tiny project from husband and wife team Barbara and Max Julliot. Based in Moulis, they are a far cry from traditional Bordeaux wines and approach winemaking with a lightness of touch and sense of fun.
Harvested, destemmed and sorted by hand. The Merlots are vinified without sulfur in concrete vats. Foot treading after 3 days of maceration, partly whole berries, the rest crushed, particularly the Cabs. Natural fermentation. Further maceration to preserve the tannins, allowing barrel-aging. Vertical pressing carried out at low pressure. 3 months in 50% stainless steel and 50% first and second-fill barrels.
Haut-Médoc, Bordeaux
90% Merlot, 10% Cabernet Sauvignon
12%
Sandy, gravelly plateau.
SKJ’s first vintage was in 2020, a tiny project from husband and wife team Barbara and Max Julliot. Based in Moulis, they are a far cry from traditional Bordeaux wines and approach winemaking with a lightness of touch and sense of fun.
Harvested, destemmed and sorted by hand. The Merlots are vinified without sulfur in concrete vats. Foot treading after 3 days of maceration, partly whole berries, the rest crushed, particularly the Cabs. Natural fermentation. Further maceration to preserve the tannins, allowing barrel-aging. Vertical pressing carried out at low pressure. 3 months in 50% stainless steel and 50% first and second-fill barrels.
Haut-Médoc, Bordeaux
90% Merlot, 10% Cabernet Sauvignon
12%
Sandy, gravelly plateau.
SKJ’s first vintage was in 2020, a tiny project from husband and wife team Barbara and Max Julliot. Based in Moulis, they are a far cry from traditional Bordeaux wines and approach winemaking with a lightness of touch and sense of fun.
Harvested, destemmed and sorted by hand. The Merlots are vinified without sulfur in concrete vats. Foot treading after 3 days of maceration, partly whole berries, the rest crushed, particularly the Cabs. Natural fermentation. Further maceration to preserve the tannins, allowing barrel-aging. Vertical pressing carried out at low pressure. 3 months in 50% stainless steel and 50% first and second-fill barrels.
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