JULIE KARSTEN

Castillon-du-Gard, Rhône Valley

Julie Karsten farms 10 hectares of organic Syrah, Grenache, Cinsault, and Mourvèdre in Castillon-du-Gard, near where the Rhône approaches the sea, to the west of Avignon. She inherited the estate in 2008 from her in-laws. Having received no formal winemaking or viticultural training, she learned on the job and through the guidance of her father-in-law. These humble wines are made using natural processes: only indigenous yeasts, ageing in large vats, with only minimal sulphur additions during aging and before bottling. The result is a classic Côtes-du-Rhone made with respect for the vines and the surrounding natural environment. 

Julie sums up her philosophy simply: “No synthetic pesticides or herbicides; here it's the love of nature that prevails, healthy agriculture for happy vines, living soils for living wines." We wholeheartedly agree, Julie!

Domaine Overview

Name: Julie Karsten

First year at Domaine: 1998

Year Founded: 1993

Winemaking Style: Low intervention/natural

Location: Castillon-du-Gard, Rhône Valley

Total Holdings: 10.5 ha

Grapes: Grenache, Syrah, Cinsault

Average Vine Age: 20-50 years

Farming Practices: Organic (ecocert since 1998)

Number of Workers: none except family members

Bottles produced/year: 30,000-45,000

Other Info: The estate was originally known as Domaine Goisbault, named after Julie’s in-law’s family. She joined the family project in 1998, having no experience in wine, viticulture, or anything related (she has a degree in psychology). Julie learned on the job, through her own research, and through constantly staying humble and asking winemaker friends for help when she found herself stuck or unsure.

Wines

  • Region: Rhône

    Appellation: Côtes-du-Rhône

    Color: Red

    Grapes: Grenache, Syrah, Cinsault

    Soil/Terroir: Clay-limestone

    Average Vine Age: 30 years

    Farming Practices: Organic (ecocert since 1998)

    Vinification: Vinified in stainless steel or fiberglass tanks with floating cap. No SO2 during vinification. All grapes are destemmed. Only indigenous yeasts. She sometimes employs punchdowns if necessary.

    Aging: Aged in tanks for 1-2 years depending on the vintage.

    Fining/Filtration: light filtration before bottling, no fining.

    SO2: 30 mg/l total

    Number of bottles produced: 30,000