{"title":"Les Bories Jefferies","description":"\u003cp\u003eJoe’s introduction to wine came via legendary vigneron Bernard Bellahsen, from whom Joe bought bread at a local market. When the opportunity to take charge of 3 hectares of vines from his father-in-law presented itself, encouragement from Bernard, along with Julien Peyras and Antony Tortul of la Sorga, emboldened Joe to accept.\u003c\/p\u003e\u003cp\u003eHe went back to study winemaking in Montpellier, and despite the guidance of his well-seasoned mentors, initially worked with an oenologist and made wines to ‘the Languedoc recipe’. Robust, bold, reds with big tannins and high alcohol conformed to the status quo, and whites that received filtration and generous sulfitage. Growing frustrated with his inability to find the unique terroir of Caux in his wines, and endless arguments with the oenologue on his books, Joe began to practice the methods of his early mentors, ceasing debourbage post press, filtration, sulfitage, and, scandalously, began vinifying the reds with carbonic maceration. In the vines, the work is far beyond the requirements of organic, and his treatments in the vines are minimal and preventative rather than responsive.\u003c\/p\u003e\u003cp\u003eAfter 12 years, Joe’s wines have become definitive of the new Languedoc, utterly elegant and vital while retaining the Mediterranean soul and ripe fruit of southern France. They are remarkable wines that detail the breadth of possibilities one can uncover in the Languedoc.\u003c\/p\u003e","products":[{"product_id":"la-cabane-de-jeanne-2023-les-bories-jefferies","title":"La Cabane de Jeanne 2023 - Les Bories Jefferies","description":"\u003cp\u003eFrom thirty year old vines planted over 0.7 hectares across Joe’s three parcels in Caux. Everything was harvested by hand on the same day. Both Grenache varieties and half of the Ugni went straight to the press. The remaining bunches of Ugni Blanc were then submerged in the direct press juice to macerate for 6 days. The macerated bunches were then pressed off and the juice was blended with the rest. The wine was racked of gross lees at the end of fermentation and aged for 21 months in tank on the fine lees. All movements by gravity, including bottling.\u003c\/p\u003e\u003cp\u003eBig complexity on the nose, with propolis, ginger biscuit, rosemary, lemon oil, and vine peach. We have fruit volume on the palate, with substantial mineral compression and great drinking flow, all tethered by fine, pithy tannins from the Ugni. From this latest vintage, Joe has shifted to crown cap for his closures.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJoe’s introduction to wine came via legendary vigneron Bernard Bellahsen, from whom Joe bought bread at a local market. When the opportunity to take charge of 3 hectares of vines from his father-in-law presented itself, encouragement from Bernard, along with Julien Peyras and Antony Tortul of la Sorga, emboldened Joe to accept.\u003c\/p\u003e\u003cp\u003eHe went back to study winemaking in Montpellier, and despite the guidance of his well-seasoned mentors, initially worked with an oenologist and made wines to ‘the Languedoc recipe’. Robust, bold, reds with big tannins and high alcohol conformed to the status quo, and whites that received filtration and generous sulfitage. Growing frustrated with his inability to find the unique terroir of Caux in his wines, and endless arguments with the oenologue on his books, Joe began to practice the methods of his early mentors, ceasing debourbage post press, filtration, sulfitage, and, scandalously, began vinifying the reds with carbonic maceration. In the vines, the work is far beyond the requirements of organic, and his treatments in the vines are minimal and preventative rather than responsive.\u003c\/p\u003e\u003cp\u003eAfter 12 years, Joe’s wines have become definitive of the new Languedoc, utterly elegant and vital while retaining the Mediterranean soul and ripe fruit of southern France. They are remarkable wines that detail the breadth of possibilities one can uncover in the Languedoc.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eThe Grenache grows on red clay, gravel, and basalt scree, with the Ugni Blanc coming from clay, limestone and basalt scree. The basalt scree comes from the Volcan des Baumes, which erupted 1.25 million years ago dispersing chunks of hardened lava where these vines now grow.\u003c\/p\u003e\u003cp\u003eThe maceration technique Joe uses here, what he calls trempette(dip\/dunk), is a type of carbonic maceration. The bunches of Ugni Blanc are submerged intact in the direct press juice, creating an anaerobic environment in the same way CO2 works in standard carbonic maceration. The berries and stems never break, so the extraction from the exterior of the berries and stems is quite gentle. We can feel this is the fine tannins. Inside the berries an intracellular fermentation is triggered, which contributes to the aromatic complexity of the wine.\u003c\/p\u003e\u003cp\u003eThis is Joe’s variation on a technique often credited to Daniel Sage, a reclusive vigneron and négociant working high in the Haute-Loire, whose delicately extracted wines were made by gently submerging intact bunches in direct press juice. Though the technique hardly originated with Sage, he certainly repopularised it  in a contemporary context.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Grenache Gris, Grenache Blanc, Ugni Blanc\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":54988703433042,"sku":"1700415","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/original_f9117cb7-61f3-4a3b-90a0-f56c48708c9a.jpg?v=1791451426"},{"product_id":"pierre-de-sisyphe-2022-les-bories-jefferies","title":"Pierre de Sisyphe 2022 - les Bories Jefferies","description":"\u003cp\u003eBoth varieties grow on the basalt and limestone that surround caux, growing predominantly in gobelet and a small portion trellised. \u003cbr\u003eSea Breeze saltiness on the nose, with minerals and lime leaf. Sinuous on the palate, with big mineral compression, this has a fleshiness of a ripe white peach on the palate. A beaming acidity  keeps things fresh.\u003c\/p\u003e\u003cp\u003eWine writer Aaron Ayscough described this cuvée as a Grand Cru of the Hérault, with its intensity, depth, and complex structure.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJoe’s introduction to wine came via legendary vigneron Bernard Bellahsen, from whom Joe bought bread at a local market. When the opportunity to take charge of 3 hectares of vines from his father-in-law presented itself, encouragement from Bernard, along with Julien Peyras and Antony Tortul of la Sorga, emboldened Joe to accept.\u003c\/p\u003e\u003cp\u003eHe went back to study winemaking in Montpellier, and despite the guidance of his well-seasoned mentors, initially worked with an oenologist and made wines to ‘the Languedoc recipe’. Robust, bold, reds with big tannins and high alcohol conformed to the status quo, and whites that received filtration and generous sulfitage. Growing frustrated with his inability to find the unique terroir of Caux in his wines, and endless arguments with the oenologue on his books, Joe began to practice the methods of his early mentors, ceasing debourbage post press, filtration, sulfitage, and, scandalously, began vinifying the reds with carbonic maceration. In the vines, the work is far beyond the requirements of organic, and his treatments in the vines are minimal and preventative rather than responsive.\u003c\/p\u003e\u003cp\u003eAfter 12 years, Joe’s wines have become definitive of the new Languedoc, utterly elegant and vital while retaining the Mediterranean soul and ripe fruit of southern France. They are remarkable wines that detail the breadth of possibilities one can uncover in the Languedoc.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eIn the spirit of his mentors Bernhard Bellahsen and Antony Tortul, Joe showcases here the dynamism of these long overlooked varieties and their capacity for greatness on the right sites. Where lava once flowed from the Volcan de Beaume into limestone valleys, these hardened flows today form the hills on which Joe's vines grow, outlasting the limestone that is now dispersed in chunks around them as they grow. Referred to as a Grand Cru of the Hérault by wine writer Aaron Ayscough, this cuvée has a sinuous tension and luminous vitality that is deeply mediterranean, allowed to realise its potential through Joe's delicate work in the vineyard and cellar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Terret Blanc, Terret Gris, Ugni Blanc\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13%\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":54988704645458,"sku":"25\/000866","price":33.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-pierre-de-sisyphe-2022-2020.jpg?v=1793699097"},{"product_id":"where-black-is-the-colour-where-none-is-the-number","title":"Where black is the Colour, Where none is the Number 2021 - Les Bories Jefferies","description":"\u003cp\u003eCarignan and Cinsault harvested together from Joe’s plot on villafrachian soils littered with basalt scree. Six days of whole bunch fermentation, before pressing off to finish fermentation in tank. The wine was then racked to age for one year in tank, before a further 2 years in old oak casks.\u003c\/p\u003e\u003cp\u003eA luxuriant nose with black cherry, currants, and minerals. In the mouth, everything feels round and integrated, owed to the longer time in wood. Supple fruit volume, salinity, citrus, and bitter herbs in a complex structure of fine tannins, minerality, and acidity. Sublime from Joe!\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJoe’s introduction to wine came via legendary vigneron Bernard Bellahsen, from whom Joe bought bread at a local market. When the opportunity to take charge of 3 hectares of vines from his father-in-law presented itself, encouragement from Bernard, along with Julien Peyras and Antony Tortul of la Sorga, emboldened Joe to accept.\u003c\/p\u003e\u003cp\u003eHe went back to study winemaking in Montpellier, and despite the guidance of his well-seasoned mentors, initially worked with an oenologist and made wines to ‘the Languedoc recipe’. Robust, bold, reds with big tannins and high alcohol conformed to the status quo, and whites that received filtration and generous sulfitage. Growing frustrated with his inability to find the unique terroir of Caux in his wines, and endless arguments with the oenologue on his books, Joe began to practice the methods of his early mentors, ceasing debourbage post press, filtration, sulfitage, and, scandalously, began vinifying the reds with carbonic maceration. In the vines, the work is far beyond the requirements of organic, and his treatments in the vines are minimal and preventative rather than responsive.\u003c\/p\u003e\u003cp\u003eAfter 12 years, Joe’s wines have become definitive of the new Languedoc, utterly elegant and vital while retaining the Mediterranean soul and ripe fruit of southern France. They are remarkable wines that detail the breadth of possibilities one can uncover in the Languedoc.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eThis 0.7 hectare plot is on smooth quartz pebbles that once formed a riverbed where these vines grow. The basalt comes from the Volcan des Baumes, an extinct volcano that erupted 1.5 million years ago, scattering loose chucks of basalt around Caux. On these soils the yields of Carignan are low, and Joe’s use of whole-bunch fermentation reveals its hidden finesse and complexity. The Cinsault brings an elegant fruitiness and mineral density that brings the concentration of carignan into balance. The name of the cuvée is from Bob Dylan’s A Hard Rain's A-Gonna Fall, something winegrowers in the south find themselves hoping all too frequently these days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Carignan, Cinsault\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":54988706349394,"sku":"22\/004090","price":34.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/original_1295c051-1087-4358-81ed-0b6d7b0af25e.png?v=1791451458"},{"product_id":"iris-senvole-a-travers-le-ciel-2022-les-bories-jefferies","title":"Iris s'envole à travers le ciel 2022 - Les Bories Jefferies","description":"\u003cp\u003eFrom Joe's vines growing on basalt and limestone scree in Caux. 6 days of whole-bunch maceration, before ageing in fibre tanks over winter on the lees.\u003c\/p\u003e\u003cp\u003eA striking, mineral purity is the fabric of this wine, threaded with delicious red fruits, white currants, and bay leaf spice. A crackle of effervescence heightens the sensuous charm of this wine.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJoe’s introduction to wine came via legendary vigneron Bernard Bellahsen, from whom Joe bought bread at a local market. When the opportunity to take charge of 3 hectares of vines from his father-in-law presented itself, encouragement from Bernard, along with Julien Peyras and Antony Tortul of la Sorga, emboldened Joe to accept.\u003c\/p\u003e\u003cp\u003eHe went back to study winemaking in Montpellier, and despite the guidance of his well-seasoned mentors, initially worked with an oenologist and made wines to ‘the Languedoc recipe’. Robust, bold, reds with big tannins and high alcohol conformed to the status quo, and whites that received filtration and generous sulfitage. Growing frustrated with his inability to find the unique terroir of Caux in his wines, and endless arguments with the oenologue on his books, Joe began to practice the methods of his early mentors, ceasing debourbage post press, filtration, sulfitage, and, scandalously, began vinifying the reds with carbonic maceration. In the vines, the work is far beyond the requirements of organic, and his treatments in the vines are minimal and preventative rather than responsive.\u003c\/p\u003e\u003cp\u003eAfter 12 years, Joe’s wines have become definitive of the new Languedoc, utterly elegant and vital while retaining the Mediterranean soul and ripe fruit of southern France. They are remarkable wines that detail the breadth of possibilities one can uncover in the Languedoc.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eCaux, Languedoc\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Grenache Gris, Noir, Cinsault\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13.5%\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":54988709364050,"sku":"1700418","price":38.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/iris-senvole-a-travers-le-ciel-2022-les-bories-jefferies.webp?v=1791452515"},{"product_id":"une-songe-diris-2019-20-les-bories-jefferies","title":"Une Songe d'Iris 2019\/20 - Les Bories Jefferies","description":"\u003cp\u003eAn assemblage of 2 vintages co-fermented, beginning with 6 days of whole bunch vatting, before ageing in fibreglass vats.\u003c\/p\u003e\u003cp\u003eDeep minerality through which elegant red and black fruits shine. A salty, citrus-flecked flourish on the finish keeps us coming back for more. Light red, best lightly chilled.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJoe’s introduction to wine came via legendary vigneron Bernard Bellahsen, from whom Joe bought bread at a local market. When the opportunity to take charge of 3 hectares of vines from his father-in-law presented itself, encouragement from Bernard, along with Julien Peyras and Antony Tortul of la Sorga, emboldened Joe to accept.\u003c\/p\u003e\u003cp\u003eHe went back to study winemaking in Montpellier, and despite the guidance of his well-seasoned mentors, initially worked with an oenologist and made wines to ‘the Languedoc recipe’. Robust, bold, reds with big tannins and high alcohol conformed to the status quo, and whites that received filtration and generous sulfitage. Growing frustrated with his inability to find the unique terroir of Caux in his wines, and endless arguments with the oenologue on his books, Joe began to practice the methods of his early mentors, ceasing debourbage post press, filtration, sulfitage, and, scandalously, began vinifying the reds with carbonic maceration. In the vines, the work is far beyond the requirements of organic, and his treatments in the vines are minimal and preventative rather than responsive.\u003c\/p\u003e\u003cp\u003eAfter 12 years, Joe’s wines have become definitive of the new Languedoc, utterly elegant and vital while retaining the Mediterranean soul and ripe fruit of southern France. They are remarkable wines that detail the breadth of possibilities one can uncover in the Languedoc.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eIn the spirit of his mentors Bernhard Bellahsen and Antony Tortul, Joe showcases here the dynamic potential of these varieties when they are not subdued by the prescriptions of conventional winemaking in the South, and their capacity for greatness on the right sites. Where lava once flowed from the Volcan de Beaume into limestone valleys, these hardened flows today form the hills on which Joe's vines grow, outlasting the limestone that is now dispersed in chunks around them as they grow.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Grenache Noir\/Gris\/Blanc, Marsanne\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13.5%\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":54988712739154,"sku":"1700431","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/une-songe-diris-2019-20-les-bories-jefferies.webp?v=1791452551"},{"product_id":"pierre-de-sisyphe-2020-les-bories-jefferies","title":"Pierre de Sisyphe 2020 - Les Bories Jefferies","description":"\u003cp\u003eBoth varieties grow on the basalt and limestone that surround Caux, growing predominantly in gobelet, with a small portion trellised. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSea Breeze saltiness on the nose, with minerals and lime leaf. Sinuous on the palate, with big mineral compression, this has the fleshiness of a ripe white peach on the palate. A beaming acidity keeps things fresh.\u003c\/p\u003e\n\u003cp\u003eWine writer Aaron Ayscough described this cuvée as a Grand Cru of the Hérault, with its intensity, depth, and complex structure.\u003c\/p\u003e\n\u003ch3\u003eThe place\u003c\/h3\u003e\n\u003cp\u003eIn the spirit of his mentors Bernhard Bellahsen and Antony Tortul, Joe showcases here the dynamism of these long overlooked varieties and their capacity for greatness on the right sites. Where lava once flowed from the Volcan de Beaume into limestone valleys, these hardened flows today form the hills on which Joe's vines grow, outlasting the limestone that is now dispersed in chunks around them as they grow. Referred to as a Grand Cru of the Hérault by wine writer Aaron Ayscough, this cuvée has a sinuous tension and luminous vitality that is deeply mediterranean, allowed to realise its potential through Joe's delicate work in the vineyard and cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Terret Blanc, Terret Gris, Ugni Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13%\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":55039948063058,"sku":"25\/000803","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-pierre-de-sisyphe-2022-2020.jpg?v=1793699097"},{"product_id":"un-songe-diris-2023-les-bories-jefferies","title":"Un Songe d'Iris 2023 - Les Bories Jefferies","description":"\u003cp\u003eAn assemblage of 2 vintages co-fermented, beginning with 6 days of whole bunch vatting, before ageing in fibreglass vats.\u003c\/p\u003e\n\u003cp\u003eDeep minerality through which elegant red and black fruits shine. A salty, citrus-flecked flourish on the finish keeps us coming back for more. Light red, best lightly chilled. As with all of Joe's new wines, this has a crown cap closure.\u003c\/p\u003e\n\u003ch3\u003eThe place\u003c\/h3\u003e\n\u003cp\u003eIn the spirit of his mentors Bernhard Bellahsen and Antony Tortul, Joe showcases here the dynamic potential of these varieties when they are not subdued by the prescriptions of conventional winemaking in Mediterranean France, and their capacity for greatness on the right sites. Where lava once flowed from the Volcan des Baumes into limestone valleys, these hardened flows today form the hills on which Joe's vines grow, outlasting the limestone that is now dispersed in chunks around them as they grow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Grenache Noir\/Gris\/Blanc, Marsanne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13.5%\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":55039948095826,"sku":"26\/001105","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/UneSonged_Iris.jpg?v=1792518064"},{"product_id":"where-black-is-the-colour-where-none-is-the-number-2022-les-bories-jefferies","title":"Where black is the Colour, Where none is the Number 2022 - Les Bories Jefferies","description":"\u003cp\u003eCarignan and Cinsault harvested together from Joe’s plot on villafranchian soils littered with basalt scree. Six days of whole-bunch fermentation, before pressing off to finish fermentation in tank. The wine was then racked to age for one year in tank, before a further 2 years in old oak casks.\u003c\/p\u003e\n\u003cp\u003eA luxuriant nose with black cherry, currants, and minerals. In the mouth, everything feels round and integrated, owed to the longer time in wood and perhaps a touch of residual sugar. Supple fruitiness, salinity, citrus, and bitter herbs, with a complex structure of fine tannins, minerality, and acidity. Sublime from Joe!\u003c\/p\u003e\n\u003cp\u003e-\u003c\/p\u003e\n\u003ch3\u003eThe place\u003c\/h3\u003e\n\u003cp\u003eThis 0.7 hectare plot is on smooth quartz pebbles that once formed a riverbed where these vines grow. The basalt comes from the Volcan des Baumes, an extinct volcano that erupted 1.5 million years ago, scattering loose chucks of basalt around Caux. On these soils the yields of Carignan are low, and Joe’s use of whole-bunch fermentation reveals its hidden finesse and complexity. The Cinsault brings an elegant fruitiness and mineral density, bringing the depth and concentration of carignan into balance. The name of the cuvée is from Bob Dylan’s A Hard Rain's A-Gonna Fall, something winegrowers in the south find themselves hoping all too frequently these days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Carignan, Cinsault\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Caux, Languedoc, France\u003c\/p\u003e","brand":"Les Bories Jefferies","offers":[{"title":"Default Title","offer_id":55040265716050,"sku":"26\/001104","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/WhereBlackistheColour2022.jpg?v=1792516425"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/collections\/les-bories-jefferies--i108.jpg?v=1793700317","url":"https:\/\/www.brianswines.ie\/collections\/les-bories-jefferies.oembed","provider":"Brian's Wines","version":"1.0","type":"link"}