2024 Technical Specifications
Alcohol 12.5%
Grape Varieties Syrah
Classification Saint-Joseph AOP
Region Saint-Joseph
Soil Steep slopes of gneiss and locally schistose granite, Occasionally covered by lenses of loess
Orientation Mainly East-Facing
Fermentation Vessels Open concrete tanks
Oak Types Oak
Production Details Grapes are hand-harvested at optimal maturity. Vinification uses one or two pump-overs daily; vatting lasts 3–4 weeks. The wine is matured mainly in tanks, with a portion in oak casks for 12–18 months. The producer's Deschants technical sheet recommends serving at 10–12 °C and gives an ageing potential of 2–3 years.
Tasting Notes Intense garnet red; violet, liquorice and spices; supple attack dominated by red fruit; long, spicy finish
Food Pairing Fish with tapenade sauce; small game; lamb; cooked pork meats; soft cheeses; goat's cheese
2023 Technical Specifications
Alcohol 12.5%
Grape Varieties Syrah
Classification Saint-Joseph AOP
Region Saint-Joseph
Soil Steep slopes of gneiss and locally schistose granite, Occasionally covered by lenses of loess
Orientation Mainly East-Facing
Fermentation Vessels Open concrete tanks
Oak Types Oak
Production Details Grapes are hand-harvested at optimal maturity. Vinification uses one or two pump-overs daily; vatting lasts 3–4 weeks. The wine is matured mainly in tanks, with a portion in oak casks for 12–18 months. The producer's Deschants technical sheet recommends serving at 10–12 °C and gives an ageing potential of 2–3 years.
Tasting Notes Intense garnet red; violet, liquorice and spices; supple attack dominated by red fruit; long, spicy finish
Food Pairing Charcuterie; herb-crusted rack of lamb; venison fillet with grand veneur sauce; firm sheep's cheese such as Ossau-Iraty
2022 Technical Specifications
Alcohol 12.5%
Grape Varieties Syrah
Classification Saint-Joseph AOP
Region Saint-Joseph
Soil Steep slopes of gneiss and locally schistose granite, Occasionally covered by lenses of loess
Orientation Mainly East-Facing
Fermentation Vessels Open concrete tanks
Oak Types Oak
Production Details Grapes are hand-harvested at optimal maturity. Vinification uses one or two pump-overs daily; vatting lasts 3–4 weeks. The wine is matured mainly in tanks, with a portion in oak casks for 12–18 months. The producer's Deschants technical sheet recommends serving at 10–12 °C and gives an ageing potential of 2–3 years.
Tasting Notes Intense garnet red; violet, liquorice and spices; supple attack dominated by red fruit; long, spicy finish
Food Pairing Fish with tapenade sauce; small game; lamb; cooked pork meats; soft cheeses; goat's cheese
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