By the “sons of”: Eliott Barret of Domaine du Coulet and Luis Porro of Mas des Agrunelles—that’s a pretty cool collab! The nose is driven by fruit and freshness, with blackberry and blackcurrant notes and a hint of blood orange... The palate is pure and sun-kissed, with a peppery finish.
50% Syrah, 25% Mourvèdre, and 25% Carignan, organically farmed vines, on clay-limestone soils, a cuvée produced thanks to purchased grapes. Natural winemaking. Syrah by Eliott: whole clusters steep in the grape juice, with pumping over in the first few days and punching down in the final days, in concrete tanks. Carignan by Luis: carbonic maceration for 15 days; and Mourvèdre: whole-cluster maceration for 15 days, with some pumping over. Blended at the end of aging, bottled on April 30th, 2026.
Matthieu Barret has been making wine at Domaine du Coulet since 1998. It was Stéphane Tissot , one of Jura's most famous vignerons, who first gave Barret the nickname "Petit Ours Brun" (little brown bear), and it quickly caught on among his vigneron peers, and even found its way onto his wine labels, such as his red and white cuvées Petit Ours Brun and Petit Ours Blanc. The estate’s 10...
See all of their wines
Minimal sulphites
Organic or biodynamic wine
Organic or biodynamic wine
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
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