COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Grenache
PRODUCER
Domaine des Barbatruks
REGION
Jura
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Barbamama is a unique red cuvée produced by Maxim Lannay and Isabelle Delahaye of Domaine des Barbatruks. The estate's name is a playful nod to the 1970s French cartoon Barbapapa, reflecting the winemakers' agile, shape-shifting approach to viticulture. Maxim, a former rugby player, was inspired to make wine by his middle school history teacher, Raphaël Monnier of Domaine Ratapoil, and later trained under Alice Bouvot at Domaine de l'Octavin. Isabelle is a former fine-dining sommelier. They established their négociant project, Les Barbatruks, in 2020 in Montmalin, Jura, to supplement their estate after severe frosts. For this cuvée, they harvest biodynamic Grenache grapes in Carpentras, Vaucluse (Southern Rhône), and transport them back to their cellar in Jura for vinification, bridging two distinct French wine regions.
ALCOHOL
13.5%
AVG. PRICE
€23
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The domain name is a playful tribute to Barbapapa, the famous 1970s French children's cartoon featuring shape-shifting characters.
Fact 02
The label features Gaston Lane, a 1950s French rugby player, nodding to winemaker Maxim Lannay's past as a dedicated rugby player.
Fact 03
Winemaker Maxim Lannay was inspired to make wine by his middle school history teacher, who founded the iconic Domaine Ratapoil.
Fact 04
The grapes are harvested in the Southern Rhône and driven by the winemakers to their cellar in Jura for vinification.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Barbamama utilizes a unique 'burger' or 'millefeuille' maceration method. Hand-harvested, biodynamically grown Grenache clusters are transported from the Southern Rhône to the Jura cellar. In the tank, destemmed grapes and whole clusters are alternated in stacks. This slow, gentle three-week maceration prevents the extraction of harsh, green stem tannins. Fermentation occurs spontaneously with 100% indigenous yeasts in stainless steel tanks. The wine is aged for nine months in stainless steel, completely avoiding oak contact. It is bottled strictly by gravity, unfined, unfiltered, and with zero added sulfur dioxide, representing a pure 'zero-zero' natural wine.
