1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524


Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
50% Carignan, 30% Grenache, 20% Cinsault 40 to 70 years Schist 14 ha
Faugères "Jadis"
50% Carignan, 30% Syrah, 20% Grenache 30 to 60 years Schist 10 ha
Faugères "Valinière"
80% Mourvèdre 20% Syrah 15 to 30 years Schist 4.3 ha
Vin de Pays de l'Hérault Blanc
80% Terret Blanc and Gris, 10% Viognier, 10% Roussane 20 to 90 years Schist 3 ha
* "ha" = hectares; one hectare equals roughly two and a half acres


• Grapes are biodynamically farmed

• All grapes are harvested by hand and then sorted

• Depending on the variety, grapes are de-stemmed (in general, grapes from the youngest vines), however whole clusters are also used

• No SO2 is added

• Wine is vinified in gravity-fed, cement cuves

• Wine is fermented with natural yeasts

• Maceration takes place for 3 to 4 weeks with regular, manual punch-downs in an old wooden vat

• After maceration, grapes are lightly pressed with an old, wooden, vertical, basket press

• Faugères is aged for 2 years in cement and stainless steel cuves

• “Jadis” and “Valinières” are aged for 24 to 26 months in barrel (10% new oak)

• The vineyards for the Syrah “Jadis” are southern facing, and northern facing for “Valinières”

• Wines are never racked, filtered, or fined


Didier Barral is one of the champions of the biodynamic movement in France and is highly respected among his peers for his uncompromising respect for the environment in which he lives and works—meaning the entire ecosystem surrounding his vineyards. Didier’s red Faugères, grown in rugged schist soil, displays power, rusticity, and incredibly fresh, pure fruit. Treat it as you would the wines of Gramenon and Magnon—organic, living beings that demand care and respect. His Faugères ages beautifully in a good cellar.

Kermit Lynch