A cracking vintage in the Rhone and this is a bargain with a capital R (for Rhone).
The best thing about this red blend is that combination of a classic rustic French heart, with the odd hint of herbs and meaty complexity, but also with the flash and softness of modern winemaking.
Grape varieties: Syrah (majority) and Grenache.
Winemaking: The entire crop is de-stemmed. Fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures the proper extraction. Fermentation temperature is controlled, and kept at between 82°F and 86°F (28°C and 30°C). After de-vatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats.
Maturing: The wines are kept in vats to preserve fruit aromas. They are racked regularly in order to allow their components to stabilise naturally. The "Saint Esprit” cuvée is bottled after 8 months of ageing.
Tasting notes: Its deep colour has a dark, plum-like hue. The nose is classically Syrah, with berry fruit, violet, liquorice. It has a full, rounded palate with delicate tannins, making it unique in the "Côtes-du-Rhône” category.
Food and wine pairing: "Provençale” style cuisine, stuffed tomatoes and aubergines, mixed grills and barbecues.