2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Syrah
Classification Saint-Joseph AOP
Region Saint-Joseph
Soil More-or-less decomposed granite from parcels mainly in the southern part of saint-joseph, In mauves, Tournon, Saint-jean-de-muzols, Saint-désirat and limony.
Fermentation Vessels Small concrete vats
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details The fruit was harvested at optimal ripeness and destemmed before vinification. Fermentation temperature did not exceed 28°C and maceration lasted 3–4 weeks. Maturation lasted 14–16 months: 80% in 228 L and 600 L barrels, with 10% new wood, and 20% in unlined concrete vats. Recommended serving temperature is 15–17°C.
Tasting Notes Garnet red with purple highlights; wild black fruit, especially blackcurrant and blackberry; graphite and integrated oak; suave, balanced entry; fine, tight tannins; granite-derived mineral tension; persistent dark-fruit finish.
Food Pairing Roasted quail with shallots and potato mille-feuille; pot-au-feu.
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Syrah
Classification Saint-Joseph AOP
Region Saint-Joseph
Soil More-or-less decomposed granite from parcels mainly in the southern part of saint-joseph, In mauves, Tournon, Saint-jean-de-muzols, Saint-désirat and limony.
Fermentation Vessels Small concrete vats
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details The fruit was harvested at optimal ripeness and destemmed before vinification. Fermentation temperature did not exceed 28°C and maceration lasted 3–4 weeks. Maturation lasted 14–16 months: 80% in 228 L and 600 L barrels, with 10% new wood, and 20% in unlined concrete vats. Recommended serving temperature is 15–17°C.
Tasting Notes Garnet red with purple highlights; wild black fruit, especially blackcurrant and blackberry; graphite and smooth oak; soft, balanced entry; fine, tight tannins; granite-derived mineral tension; persistent dark-fruit finish.
Food Pairing Roasted quail with shallots and potato mille-feuille.
Critics Ratings James Suckling 94/100; Jancis Robinson 16/20
Sources: www.chapoutier.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
Grape Varieties Syrah
Classification Saint-Joseph AOC
Region Saint-Joseph
Soil Granite formed through geological alteration with wind-borne deposits, Producing restrictive, Well-drained soils.
Fermentation Vessels Temperature-controlled concrete vats
Indigenous Yeast Yes
Oak Types French oak
Production Details Hand-harvested in dry, sunny weather. Indigenous-yeast fermentation took place in temperature-controlled concrete vats, followed by a four-week maceration and malolactic fermentation in barrels. Maturation comprised 25% in French-oak barrels and 75% in concrete vats. Recommended serving temperature is 15–16°C.
Certifications Ecocert France SAS
Tasting Notes Garnet red with purple highlights; wild black fruit, particularly blackcurrant and blackberry; graphite and integrated oak; suave, balanced palate; fine, tight tannins; granite-derived mineral tension; persistent dark-fruit finish.
Food Pairing Venison fillet with grand veneur sauce; beef fillet with pink peppercorns; pot-au-feu.
Critics Ratings Jeb Dunnuck 90–92/100
Sources: www.chapoutier.com ↗ · Compare this vintage
Producer Information
Website
Address
18 avenue du Docteur Paul Durand, 26600 Tain-l'Hermitage, France
Phone
+33 4 75 08 92 64
Email
Owner
Michel Chapoutier
Cellarmaster
Michel Chapoutier