The nose is an explosion of spices, with notes of orange, anise and violets also present. Baking spices carry on to a mineral-based palate where they meet red cherries and a big dose of black pepper. Great acidity gives the wine plenty of lift and leads to a long mineral and pepper finish. Pairing: Lamb shoulder, prime rib or a porterhouse steak.
Grapes are hand-harvested and undergo a very long maceration at a low temperature—without de-stemming the fruit. The wine is fermented in wooden tanks and aged on fine lees in second-hand, oak casks. The wine is bottled without filtration. Total SO2 is only 25mg/L.
Saint Joseph, France