Diapir

History

The Diapir cuvée was born in 1994. During the first “plot-based” vinifications, Guy Jullien produced this very typical 100% Trias and 100% Syrah. Upon his arrival at the winery in 2007, Thomas Jullien continued this cuvée for two years.
During the redefinition of “Terres Jaunes” and “Costancia”, Diapir disappeared for various reasons. After several years of work, this vintage was reborn in 2016. It was intended to be a different blend each year, but ultimately captivates the winemaker and refines its identity year after year.

Terroir

Clay-limestone from the Triassic period. This very ancient geological period presents very colorful soils. This soil touches the surface of the commune of Suzette, under the effect of a compression phenomenon. It has the particularity of bringing peppery and spicy notes to the wines.

In the vineyard

Soil mechanically worked between the vines, maintaining a vegetation cover between the rows. Grenache – Syrah – Counoise – Terret Noir.

In the cellar

“When the wine decides its blend.” Vinified without any added oenological products. Hand-harvested, hand-sorted, and completely destemmed. Aged for 12 months in demi-muids and at least 1 year in bottle before release. Sulfur-free.

Tasting

Very fresh and intense on the nose. Red berries and undergrowth. On the palate, great length, finesse, and harmony. The wine is distinguished and spicy. Best served at around 18°C-20°C, with red meats, game, and cheese.

Storage

Can be consumed young, with a aging potential of 7 to 10 years in a cool cellar (4 to 7 years in a cellar with significant temperature variations).

All our wines are organic, certified by Fr-Bio-10 Agriculture France.
Family-owned and passionate since 1964 in Suzette, 84190 Vaucluse. www.fermesaintmartin.com