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
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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