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Domaine Combe Julière

2018 Rasteau, Domaine Combe Julière

Rhône Valley, FranceVintage: 2018

An opulent wine with a depth of concentrated black fruit. The tannins are present but enjoyable as they are polished and integrated. Black fruits on the nose are echoed on the palate with a touch of liquorice and spice through to a long, silky finish.  The 2018 summer was very hot and dry in the southern Rhône, which allowed the grapes to reach excellent maturity, resulting in expressive wines with wonderful fruit concentration.

The vineyard is situated in the Rasteau appellation on hillside slopes which offer good drainage and sun exposure. The soil layers are complex due to their various origins. Brown clay, which comprises sediment from the Alps from the miocène period, and grey clay, which is made up of sediment from algae, overlap here at root level imparting extra complexity to the wine. The sunny weather and strong northern wind, known as the Mistral, keep the vines dry and healthy. The vines have an average age of 70 years and are cultivated according to sustainable methods.

Why we love it

A fleshy and delicately textured wine with deep black fruits and notes of southern French garrigue through to a warm and spicy finish.

Whats in the bottle

Grenache 80%, Mourvèdre 10%, Syrah 10%


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GTIN N/A Categories: , , Product ID: 5915


Domaine Combe Julière is a family-owned estate which is considered to be among the top three producers in Rasteau in the southern Rhône. Owner and winemaker Robert Laurent produces a handful of stunning wines from old vine Grenache, Mourvèdre and Carignan from his 40 hectares of vineyards. Certified by Agrocert, the vineyards are cultivated sustainably, with the utmost respect for the environment and without the use of chemicals. Beautifully handcrafted, these opulent wines impeccably showcase the terroir of Rasteau.

Classical vinification techniques were used. The grapes were carefully sorted and destemmed before undergoing a pre-fermentation maceration. A long, slow fermentation took place in vats with wild yeasts lasting for 25 days, encouraging the extraction of colour, flavour and structure. The wine was made in an unoaked style, spending two years in concrete tanks in order to fully express the terroir.

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