Pujol-Izard is a union of two winemaking families with a long tradition in the Languedoc. The Domaine’s winemakers, childhood friends, decided to join forces in 2000:
Domaine PUJOL ran by Jean-Claude & Yves Pujol in Saint Frichoux, at the beginning of the last century Louis Biscan, Pujol’s great grandfather was making wine from his five hectares crop at this exact location. Domaine André IZARD is located few miles away in Laure-Minervois.
The tasks were distributed among them based on each one’s skills: André Izard was managing the vineyards until his retirement in 2018 , Yves Pujol, a mechanical engineer, is in charge of the cellar and machinery, and Jean-Claude Pujol oversees the winemaking, sales and general management.
The soil is made of clay and chalk with gravel terraces. Parcels of vineyards are scattered in the middle of what is locally called "Mourels" which is a hill partly covered with pine tree, green oak tree and almond tree. The vines grow in the heart of all those wild scents, well exposed to the Mediterranean sun.
The estate vineyards consist of 8 hectares under vine, all the wines are vinified in their Saint Frichoux cellar. Some of vineyards are in "Vin de Pays" (IGP) area, planted with diverse varietals such as : Carignan, Cinsault, Grenache, Syrah, Cot (Malbec ), Merlot, Cabernet-Sauvignon, Cabernet-Franc & Alicante. The parcels that are part of the Minervois A.O.C. are planted strictly with: Syrah, Carignan, Grenache, Cinsault & Mourvedre.
The farming follows organic principals, the partners believe farmers should live in symbiosis with nature that surrounds them and that the land is being borrowed to them therefore, we must give back to it as much as we take. Alternate tillage is followed between the rows, with sowing seeds of grass and legumes, which ‘feed’ the soil and prevent erosion.
Artificial herbicides are never used, as well as only organic fertilizers. Natural sexual confusion methods are used to fight against harmful insects, never chemical spraying.
At the cellar level, strict hygiene practice is maintained which allows reduced use of sulphites to a minimum. The bottles are all made from recyclable glass and cork stoppers are biodegradable.Vinification is made using traditional methods, including long skin contact vatting lasts from 30 to 40 days in some wines. Each varietal is vinified separately and after testing in the following March, they are blended to achieve the final cuvées.
“We clearly think that this return to the soil will, in the long run, enrich our soils and make it more ‘alive’, and better feed our vines”