Along Came Jones Lledoner Pelut Hairy Grenache is a red wine made by Katie Jones owner and founder of Domaine Jones. It is made from 100% Lledoner Pelut, a grape variety most commonly found in the Languedoc-Roussillon and in north-east Spain where it is known as Garnacha Peluda. It is nicknamed “Hairy Grenache” because the leaves have a soft, hairy, down-like covering. It is bottled as a Vin de France.
Katie Jones was originally working for a local wine co-operative when she fell in love with some old vine vineyards around the village of Tuchan in the department of Aude, not far from Maury. Katie initially made Domaine Jones Red and White from her own vineyards and later purchased a vineyard in Fitou. Today she even more projects including the Along Came Jones range. Katie is married to French winemaker Jean-Marc Astruc whose family also have vineyards in Fitou. All of the fruit for this wine is from estate vineyards.
2018 is Katie’s 10th vintage and the Along Came Jones range of wines have been released, as Katie says, to “to find a more personalised approach to tell my story to my customers and share the back story behind each wine – I think the unique presentation of the Along Came Jones range achieves this in a fun and engaging way – visualising the stories really brings it all to life.” To this end the labels of the range feature a comic strip telling the story of each wine and the Jones story. As well as the Along Came Jones Lledoner Pelut Hairy Grenache, there are three other wines in the range which are the Difference Grenache Noir, Double Identity Syrah and Sleeping Beauty Grenache Gris.
Along Came Jones Lledoner Pelut Hairy Grenache is made from a small parcel of 70 to 80 year old vines. Locals had long looked down upon Lledoner Pelut as they felt that the it produced wines that were a little bit light in style. Of course, this wasn’t going to stop Katie who decided that she would make a serious single variety wine with it. According to Katie, “Our little secret for this wine is to only leave the skins in the juice for 4 days before pressing and leaving the fermentation to finish without the skins. This way you get all the fruit flavour but without the dryness of the tannins.”
2018 is the second vintage. Only 1000 bottles produced.