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Carmel Valley - Monterey

Joullian Vineyards

Hours:

Tasting Room

Daily

11:00 am - 5:00 pm

2 Village Drive Suite A
Carmel Valley, CA 93924
United States

(831) 659-8100

www.joullian.com

The Joullian Vineyards tasting room resides in an elegant building with architecture reminiscent of an old-world Burgundian stone church nestled in the heart of Carmel Valley Village. There you will find a welcoming, knowledgable and energetic staff pouring our award winning wines. We promise you will have a memorable experience!

 

Joullian Vineyards was created by the Joullian and Sias families of Oklahoma City, Oklahoma, with the goal of producing estate-crafted wines with the complexity, finesse and ageability characteristic of the finest wines of the world. Recognizing the need for estate control, the partnership embarked upon a long-term plan and soon engaged Ridge Watson, with international winemaking experience, to seek and develop the unique combination of land, vineyards and winery facilities necessary for fine wine production.

Ridge Watson

Winemaker, Ridge Watson has been with Joullian Vineyards since its beginning in 1982. He prides himself in his talented team and is an absolute perfectionist when it comes to the art of winemaking. Ridge hopes that each time you uncork a bottle of Joullian you will taste our unique Bordueax-style and appreciate our dedication to producing the finest wines in the area.

 

 

“Serious Wines that are fun to drink”

-Ridge Watson
Winmaker

Gold Medal

 2007 Joullian Cabernet Franc
San Francisco Chronicle
Wine Competition

Silver Medal
2007 Joullian Zinfandel, “Sias Cuvée”
San Francisco Chronicle
Wine Competition

Silver Medal
2008 Joullian Monterey Chardonnay
San Francisco Chronicle
Wine Competition

Silver Medal
2006 Joullian Cabernet Sauvignon
San Francisco Chronicle
Wine Competition

Bronze Medal
2008 Joullian Chardonnay, Roger Rose
San Francisco Chronicle
Wine Competition 

Gallery

Joullian Vineyards Joullian Vineyards Joullian Vineyards
Joullian Vineyards Joullian Vineyards

Wines

2007 JOULLIAN FAMILY RESERVE CABERNET SAUVIGNON

CARMEL VALLEY ESTATE

 

Joullian has only produced four Family Reserve Cabernet Sauvignons (1992, 2003, 2005, 2007). The criteria are classic Bordelaise power, structure, fruit, elegance and cellar aging potential.

 

2007 Cabernet, Merlot and Cabernet Franc ripened slowly and evenly into November, and the flavor profile was less tutti-fruit California and more anise-black fruit Bordeaux. All the wines showed a bit of racy acidity that bode well for bouquet development and long term aging. You can confidently save this Reserve Cabernet for a 2007 Newborn’s 21st birthday!

 

We blended the “best” eight Cabernet barrels out of 250! With a bit of our 3-Palms clone of Merlot, added a dollop of Cabernet Franc, and finished the blend for an additional 13 months in 1-2 year old Center of France thin stave transport barrels.

 

TASTING NOTES:
Brilliant, dark garnet with a cherry rim. Spicy anise, cedar, blackberry, and mineral scents are reflected in the focused ollalieberry tartarian cherry and dark licorice flavors that finish with a good “grip,” minerality and length.

 

FOOD COMPANIONS:
Don’t hesitate to enjoy the wine now with classic roasts, or grilled beef-pork-chicken-salmon. Just decant/aerate 30 minutes before serving. The real reward will come with cellaring for another 5-10 years, which will magnify the fruit, bouquet and depth of this classic Carmel Valley “mountain-grown” claret that will match up with more exotic fare like grilled quail, carnitas and blackened fish…just avoid the sweet sauces!

 

 

2007 JOULLIAN CABERNET SAUVIGNON

CARMEL VALLEY ESTATE

 

2007 was a very long, cool growing season with some light early-October rain that seemed to give the fairly stressed vines a “second wind” that extended the Merlot harvest to October 30th and the Cabernet/Cabernet Franc from November 8th – November 30th …in pristine “Indian Summer.”

 

The flavor of the grapes was exciting. The fermentations perfumed the winery. Every vat seemed to outshine the next. The Merlot was opulent. The Cabernet Franc… rich and lush. We used every lot of Cabernet, a boatload of Merlot, and a couple of Cabernet Franc “spice rack” barrels to finish the final blend.

 

Our 2007 Cabernet blend is like a classic St. Estephe without the pundit’s mandatory “gobs of sweet oak”…i.e. ‘wine with flavor’ vs. an “oak flavored” wine. 20% new Center of France 32-mos. air dried barrels will boost the body and fruit, max out “perfume” and never unleash the “skill-saw woodies.”

 

TASTING NOTES:
Deep, dark garnet with cherry rim. Lovely spicy blackberry, anise and black cherry nose with a hint of eucalyptus/ mint. Elegant, round black fruit flavors open and lengthen into a rich, broad, balanced anise, currant and cedar finish. A very “complete” wine, that lingers on the palate. Cellar thru 2020.

 

FOOD COMPANIONS:
Steaks, chops, lamb shanks, grilled fowl and hearty stews are perfect for this robust youngster. After five years of cellaring, pair with more traditionally prepared roasts or grilled salmon, halibut or swordfish steaks.

 

 

2009 JOULLIAN FAMILY RESERVE MERLOT

CARMEL VALLEY ESTATE

 

Our 2009 Family Reserve Merlot harvest featured a very even growing season ending in a frantic race against the weather – we finished harvest on October 12 and it rained over 6 ½ inches October 13-14!
Picking Notes: Very sound fruit, almost zero sunburn.

We cold soaked our Pomerol 181 Clone together with our old 3-Palms clone, and then fermented 13 days @ 85-88°F with both punch-downs and pump-overs (with aeration) using Rhone Valley and Brunello yeast isolates (for roundness-suppleness and black fruit/anise intensity, respectively). Barreled for 18 month in 15% New Center of France 3-yr air dried wood, the wine was racked quarterly and bottled unfined/unfiltered for maximum flavor and depth. Expect a little sediment to form after 4-6 years…and decant accordingly.

Aromatics, deep fruit, structure, and depth…our 2009 “Family Reserve” Merlot, made from the 10 best barrels in the cellar, has it all. Plus, it has the “stuffing” to age a good 15 years!

 

TASTING NOTES:
Very dark garnet with a cherry rim. Complex red currant, anise and cedar aromas “pop” from the glass. Black fruit and licorice flavors are expansive and firm tannins and ample acidity strengthens and lengthen the palate. Amazing concentration in a medium bodied, elegant and cellar-worthy wine has been the hallmark of Joullian’s Family Reserve Merlots for nearly 2 decades, and the 2009 is one of the best! Cellar thru 2024.

 

FOOD COMPANIONS:
Roast Pork is sublime! But grilled quail, lamb, beef and salmon are solid favorites. The firm acidity will really shine with pasta and cream sauces. Maybe it’s the pork, but the
carnitas/corn tortillas are killer!

2009 SIAS CUVÉE ZINFANDEL

CARMEL VALLEY ESTATE

 

Dick Sias, cofounder of Joullian Vineyards, is considered the father of Zinfandel in Carmel Valley. In 1984, he supervised the planting of Carmel Valley’s first Zinfandel vines at Joullian. We began with a non-heat-treated Amador County clone selected by Dr.Bioletti in 1917, and have since added pre-prohibition vineyard selections from Lytton Springs, Brandlin (Mt.Veeder), St. Peter’s Church (Cloverdale) and Primitivo-3 (Puglia, Italy). For complexity, we also have small amounts of Petite Sirah (Lytton Springs), plus our Italian field crush varieties: Aleatico, Alicante Bouschet, Carignane and Black Grenache. Joullian’s multi-clonal approach in the vineyard continues to reap multidimensional benefits in the winery.

 

2009 was a “balanced” vintage – all the Zinfandel and “Italian Field Crush” blocks ripened slowly and evenly. Unfined and unfiltered, the wine has a wonderful “perfume” on the nose, and exquisite black fruit and length on the palate. Definitely a dual threat as a “sippin” wine that begs for food.

 

TASTING NOTES: February, 2011
Garnet red with a pink rim. Effusing blackberry, anise and rose petal nose. Ripe blackberry/black plum and red cherry flavors broaden into smooth, balanced midpalate and a finish that reflects anise, vanilla and blackberries. Cellar through 2015 at 55°F and 75% R.H.

 

FOOD COMPANIONS:
Roast pork, grilled steak, simple BBQ chicken, grilled salmon or tuna steaks. By March 2012, the wine will gain richness and perfume — so pair it with full-bore BBQ, spicy Thai or Mexican food, or any full-flavored meal.

2009 JOULLIAN FAMILY RESERVE SYRAH

CARMEL VALLEY ESTATE

 

Our 2009 Carmel Valley Estate Family Reserve Syrah is the seventh release from the tiny one acre parcel of the “Estrella River” clone, grown at the highest point (1400’) in our estate vineyards. Pruning and cluster thinning to two clusters per shoot 3 weeks prior to verasion limited the production to 3.0 tons/acre.We sought color, concentration, structure and length on the palate without one-dimensional raisin/jam flavors and we achieved our goal. We crushed into a small tank, inoculated with a Rhone Valley yeast isolate, and alternated punchdowns and pumpovers for extraction and balance. After 11 days, we pressed directly to barrel where the wine completed malolactic fermentation. We racked barrel-to-barrel every 3 months to elevate the ripe blueberry, licorice and red cassis flavors, while minimizing Syrah’s tendency towards gaminess. The final blend was aged in 30% new Center of France thin-stave barrels and bottled unfined/unfiltered-so consider decanting off a touch of sediment in 12-18 months.

 

TASTING NOTES:
Gorgeous deep purple/garnet color. Spicy, black plum, anise, mint, sandalwood and hint of
Syrah gaminess. Ripe, concentrated black stone fruits, cassis, licorice and chocolate flavors are well supported by good acidity and “grip”. A serious wine for cellaring at least 4-10 years – like a fine northern Rhone Syrah. Cellar thru 2019.

 

FOOD COMPANIONS:
Drink now with grilled lamb, rib eye steaks, and mild carnitas. In 4-5 years, pair with roast beef/pork, salmon steaks, roast fowl.

2009 JOULLIAN MUSCAT HAMBURG

CARMEL VALLEY ESTATE

 

Black Muscat Hamburg, besides being one of Europe’s favorite table grapes, has produced aromatic dessert wines for centuries. Joullian planted it for table grapes in 1984, and grafted 1/4 acre over to the variety in 2001 for wine production. Our goal has been to produce relatively low alcohol (11-13%), crisp, moderately sweet dessert wines that compliment, rather than dominate fine desserts…especially chocolate.

 

We cold fermented the Muscat with Sauternes yeast for 8 days and chilled the fermenter to 35° F to stop the fermentation at 6% residual sugar to balance the acidity. For roundness, the wine was barrel aged in the cold cellar (to avoid re-fermentation) before the blend was bottled in early Spring 2011.

 

Our cellar staff always hovers over our tiny crop of Muscat Hamburg to nurse maximum Muscat aromatics, color and prefect sweet/tart balance and the result is sheer bliss with dark chocolate desserts or blue cheese.

 

TASTING NOTES:
Medium garnet with pink rim. Ripe, floral, spicy Muscat, cinnamon, red licorice, and cherry aromas explode out of the glass. Rich, balanced, moderately sweet Muscat, black cherry, cola, and cinnamon flavors are balanced by crisp acidity and light tannins that cleanse the palate and accentuate the cocoa finish in fine chocolate desserts.

 

FOOD COMPANIONS:
Chocolate is a natural, the darker and more bittersweet, the softer and richer the wine finishes. 24 hour refrigerated and Muscat-soaked poached seckel pears will get you into the Gastronome-of–the-Month Club.

 

2009 JOULLIAN FAMILY RESERVE CABERNET FRANC

CARMEL VALLEY ESTATE

 

Our Carmel Valley Estate grown releases allow our winemaking team’s “creative juices” to flow into tiny lots of 100% varietal wines destined exclusively for the cellars of our Wine Club and Village Tasting Room patrons.

Joullian’s 25 year old Cabernet Franc vines are unique for two reasons: First of all, our clonal selection originates from Bordeaux cuttings planted at the turn of the 20th century in Gustav Niebaum’s Inglenook Vineyard in Napa Valley. Secondly, this selection is planted on its own roots (not on American native vine rootstock), just like in pre-phylloxera Bordeaux prior to the 1860s. So this creates as pure an expression of old world-styled Cabernet Franc as one is likely to find in the 21st century…right down to the aging process in French oak barrels. 2009 is a classic combination of aromatics, body, finesse and finish that is in search of a superbly roasted leg of lamb.

 

Does a wine with perfume, minerality, finesse and velvet texture provide as much pleasure as today’s jammy “towers of power?” You be the judge! We produced 75 cases. Act fast if you want more!

 

TASTING NOTES:
Our 2009 Cabernet Franc is a classic medium bodied “Claret-style” wine that is wonderfully balanced, harmonious and smooth. Francophiles will love the explosive perfume, smoke, spice, mineral and dried fruits/flowers nuances in the nose. The mouth is a soft, round, elegant blend of dried cherry, wild strawberry, anise, mineral, leather and a touch of vanilla oak that finishes smooth as silk. An additional year of bottle age will double the perfume and significantly broaden and lengthen the finish. Cellar thru 2014 @ 55° F.

 

FOOD COMPANIONS:
The 2009’s richness allows it to pair with spicier foods –Thai panang curry, Mexican carnitas, blackened
tilapia… habanero grits down in the rowdy South…this ain’t no milk-toast Cab Franc!…just don’t forget the lamb chops!

2009 JOULLIAN CHARDONNAY

SLEEPY HOLLOW VINEYARD

 

Sleepy Hollow is arguably the most famous Chardonnay vineyard in the Monterey appellation. Planted in the early 1970’s on the Santa Lucia Highlands bench west of Gonzales, the combination of multiple Chardonnay clones, sandy-gravelly soils, north-easterly exposure and an early California split-canopy trellis system has produced award-winning wines for over two decades.

 

Our “B” block grapes were hand-harvested October 6th, sorted, lightly pressed, then barrel-fermented with several cultured yeast strains. We stirred the barrels weekly for six months to foster malolactic fermentation and enhanced mouth feel.

 

The Sirugue and Billon cooperages provided three-year air dried stave wood for our barrels which were custom toasted to compliment Sleepy Hollow’s signature Anjou pear aromatics and flavors.

 

Middle-body, focus, age-ability and palate length justify Sleepy Hollow’s lofty reputation. So after enjoying our 2009’s youthful European-styled raciness, hold some back for three to five years to experience the elegant richness, length and staying power of wine from this unique vineyard.

 

TASTING NOTES:
Brilliant light straw gold color. Floral lime, green apple and mineral scents are reflected in the palate. The long, crisp, hazelnut and crème brulée finish is distinctly more Burgundian than Californian. Very classy and refined.

 

FOOD COMPANIONS:
While the wine is young, pair it with grilled or baked salmon, swordfish or seabass. Raw oysters or seafood pasta with cream sauces also work well. After 3-5 years, use sole or sand dabs Meuniére, as well as lightly seasoned roast fowl.

 

 

2009 JOULLIAN ROGER ROSE CHARDONNAY

ARROYO SECO

 

Roger and Rose Marie Hernandez planted their eight-acre Arroyo Seco estate vineyard in 1988 to six French clones of Chardonnay that originated at the University of Beaune’s Dijon Research Station. The clones 77 and 809, in particular, exhibit exotic aromatics. However, the precise source of RogerRose’s unique lychee fruit and honeysuckle-like nose is anyone’s guess — perhaps it is due to the influence of the Dijon clones, or to Roger’s farming practices that reduce cluster and berry size to half the California norm, or to the sandy, rocky soil around Arroyo Seco Road.

 

RogerRose Chardonnay is always notable for its exotic & floral nose, silky texture and beguiling finish. Because of the wine’s delicacy, we use Burgundian yeast strains that emphasize aroma and texture, versus power and body. To further enhance delicacy and texture, only the tightest grain Allier & Vosges forest oak — seasoned for three years — is used for barrel fermentation and sur lie aging. Every effort is made to encourage a simultaneous yeast and malolactic fermentation to prevent any lactic acid/butterscotch flavors from overpowering the floral nose and finish.

 

2009 Roger Rose smells like ambrosia, tastes like white peaches, and finishes like silk!

 

TASTING NOTES:
Light straw gold color. Explosive floral white peach, hazelnut, lychee, and toasty aromas are amplified in a lush entry that leads to a burst of white peach, lemon meringue and crème brulée flavors, which finish soft, round and with a hint of smoke. Our most unctuous Roger Rose in years!

 

FOOD COMPANIONS:
Fabulous aperitif wine…irresistible by itself. This delicate wine’s rich stone fruit and aromatics match up with sole, sand dabs, roast chicken, and quail, plus roast pork and simple pastas drizzled with olive oil.

 

 

2008 JOULLIAN CHARDONNAY (MONTEREY)

 

2008 is one of the finest Chardonnay vintages Monterey County has seen in several decades. Roger Rose (Arroyo Seco), and Mission Ranch (Arroyo Seco), plus Vina Monte Nero (Santa Lucia Highlands) emphasize white peach and round texture while SMD (Monterey), River Road and Sleepy Hollow (Santa Lucia Highlands) provide power, backbone and longevity to this supple concentrated and seamless blend.

All but 2 lots are barrel fermented with multiple yeast strains, which are stirred every 2 weeks for 2-4 months, and aged sur lie until bottling. Simultaneous yeast and malolactic fermentations are encouraged to minimize one-dimensional butterscotch flavors and maximize texture while allowing the fruit to shine through. We use only tight-grained French oak barrels coopered from stave wood that is cured for 3 years. 

This reduces overt “oakiness” while enhancing fruit, typicity and mouth feel. Two of the most aromatic musts were cold tank fermented to boost freshness and floral aspects of the blend. After a year of bottle age, our 2008 Monterey Chardonnay displays great aromatics, suppleness and length on the palate. Enjoy it today, or age it another 3-5 years in a cool cellar for added aromatics, richness and complexity.

 

TASTING NOTES:
Brilliant, straw green-gold color. Very floral white peach, lime, citrus blossom and crème brulée aromatics perfume the nose. An elegant, round lychee, and key lime entry broaden into a fruity, white peach, Fuji apple, and silky mid-palate that seamlessly flows into a citrus, peach and hazelnut finish. Cellar through 2012.

 

FOOD COMPANIONS:
Match our Chardonnay with roast chicken, quail, or Cornish game hen as well as shellfish, salmon, halibut, sole and sea bass…or stir fried spinach with crab and black bean sauce one day, and pasta and cream sauce the next.

2010 JOULLIAN FAMILY RESERVE SAUVIGNON BLANC

CARMEL VALLEY ESTATE

 

For nearly two decades, Joullian’s barrel fermented style of Estate Grown Sauvignon/Semillon has been at the pinnacle of California’s “Bordeaux Blanc” style Sauvignon Blancs. Our Family Reserve Sauvignon Blanc originated as the 10 best barrels in the cellar, especially blended for Alice Sias’ (our Founder’s daughter) wedding in 1992. Several bottles made their way into the hands of local sommeliers, and for 15 years few wines have been as de rigueur for local upscale wine lists as Joullian Family Reserve Sauvignon Blanc.

The coldest summer since 1980 caused 2010’s ultra-delayed harvest – which in turn produced the flavor magnifying “hang time” winemakers crave. Joullian’s Carmel Valley Estate barrel fermented Sauvignon Blanc and Semillon and Viognier blend is easily the most flavorful and aromatic wine of the past decade. Our “Granite Terraces” Musquet clone’s classis Passion Fruit character is complexed by our steep hillside Semillon’s green fig nuances – and seriously “amped up” by a dropllup of low yielding Viognier from shallow, clay-rich soils. Aromatic, crisp and luscious – simply classic mountain grown “S.B.”

 

TASTING NOTES: March 1, 2011
Brilliant pale, straw-green color. Very effusive passion fruit, pomelo, green fig, and mineral nose. Rich, crisp passion fruit, lime and green fig flavors broaden into a very lengthy, slightly honeyed pomelo and mineral finish. Serve at 50°F. Cellar at 55°F through 2016.

 

FOOD COMPANIONS:
Fresh oysters on the half-shell, steamed clams with garlic, stir fried shrimp — evened “blackened” fish and poultry dishes will be the perfect foil to the Family Reserve Sauvignon Blanc’s combination of
‘tanginess’ and ‘unctuousness’.

2010 JOULLIAN SEMILLON/VIOGNIER

CARMEL VALLEY ESTATE

Our 25 year old, own-rooted Semillon vines gave us our best crop in the last 10 years. 2010 was a late vintage, and resulted in Semillon ripening at the same time as Viognier. So we pressed our tiny Viognier (1/2 ton) crop, left the aromatic skins in the press, and whole cluster pressed the Semillon right over-around-through the Viognier skins. The combo-juice smelled and tasted like spicy lemon rind, and the same crisp, clean, aromatic characteristics showed up in the neutral barrel fermented finished wine. The perfect Summer Sippin’ Wine…not as fat as Chardonnay, not as edgy as Sauvignon Blanc, and more flavorful than Pinot Grigio…and it will age well for 2+ years.

 

TASTING NOTES:
Lovely brilliant pale green-straw color. Distinct, spicy citrus rind and green fig nose. Fresh, balanced mineral, lemon-drop and herbal flavors are both soft and bright – with a clean herb tinged finish. Cellar @ 55° F thru 2012.

 

FOOD COMPANIONS:
Surprisingly good with spicier grilled fish and poultry, fettuccini with grilled shrimp in Puttanesca sauce is out of this world…Semillon seems to like tomatoes!!

JOULLIAN RETRO ROUGE N.V.

ESTATE BOTTLED

 

Cabernet Sauvignon caught Merlot and Cabernet Franc foolin’ around with Zinfandel and Syrah up at Joullian Vineyards and look what happened!! 

A few older (“mature”) barrels of Estate Cabernet Sauvignon started checking out some nice young Merlot that was fraternizing with Cabernet Franc while surreptitiously eyeing the chiseled and virile Syrah and Zinfandel who were strutting their stuff in front of the precocious Muscat Hamburg.

In the ensuing melee, they all became embroiled in such a tumultuous blend of aromatics, suppleness and unctuousness that the winemaking police were forced to incarcerate them together in deep, darkened glass confines sealed with large bark logs. The group was sentenced to 1-5 years, unless enlightened oenophiles manage to get them released early for good behavior.

 

TASTING NOTES:
Dark garnet color. Spicy vanilla, black plum, licorice, and mulberry nose. A cassis and black plum entry expands to a mélange of black raspberry, pie cherry, mushroom and cocoa flavors that linger with just enough tannic “grip” to maintain a balanced finish.

 

FOOD COMPANIONS:
Thai green curry, French fried zucchini chips, fish tacos, burritos de carnitas, osso bucco, anything hot off the barby, and entrecôte de boeuf