Vieille Julienne Three-Course Wine Dinner

Julienne Three-Course Wine Dinner

Jean-Paul Daumen of Vieille Julienne in Chateauneuf-du-Pape will join us to present his highly sought after wines paired with a three course dinner, created by Bistro Rex's own renowned chef Jo Ward.We will taste through his Cote-du-Rhones and three Chateauneuf-du-Pape wines, including his famed Reserve.  

When: Tuesday, 24 March at 6:30pm.

Cost: $125pp

Location: Bistro Rex, 50 MacLeay St, Potts Point NSW 2011

Limited to only 30 seats. This promises to be a very special night, so be quick!

Book direct online now:

  1. Simply head to our direct booking site.
  2. Choose the number of people in attendance.
  3. And then select the third option: Vieille Julienne Wine Dinner.

About Jean-Paul Daumen & his farms

Jean-Paul Daumen took over from his father in 1992 and has since become one of the most revered, inventive and respected producers in France. He is a thoughtful, intelligent and deeply caring vigneron, managing the beautiful estate of Domaine de la Vieille Julienne like a philosopher or poet.

Daumen farms consist of 10ha of biodynamic Châteauneuf-du-Pape, with an average vine age of 70 years. There is a stone's throw distance between his Châteauneuf-du-Pape & Côtes du Rhône appellations (3 metres to be precise), so it is not a surprise to Rhône lovers that both display the power and structure the region’s best wines are known for.

Wine Making Method of Jean-Paul Daumen

Jean-Paul is aware of the unique nature of an estate property in Châteauneuf-du-Pape, and started to change his methods of vinification and blending in 2010. He moved away from blending in the winery and put all his focus on balanced field blends in the vineyard; the process of blending is now on a parcel by parcel basis, and not based on a grape by grape variety choice. Low yields are a priority at Vieille Julienne. Being held below 20hl per hectare, this leads to power, purity and concentration in his wines.

The grapes are destemmed before co-fermentation in the cuverie, while aging takes place in a combination of foudres and old oak barrels. In short, these are “vineyard” wines of immense concentration, but little winery influence. In addition to his Vieille Julienne label, Jean-Paul is also making wines under his biodynamic negoc label Daumen. Even if these wines have the intention to be more accessible, they are anything but simple.

“The Daumen releases...which can be thought of as super-negociant wines where Jean-Paul is directly involved with all aspects of the vineyards and winemaking. In short, there are few wines I'd rather have on my table than those from Jean-Paul Daumen!”

- Jeb Dunnuck


1. Simply head to our direct booking link.

2. Choose the number of people in attendance.

4. And then select the third option: Vieille Julienne Wine Dinner.


email or call +61 2 9332 2100