2024 Technical Specifications
Alcohol 13.0%
Grape Varieties Marsanne
Classification AOP Saint-Joseph
Region Saint-Joseph
Soil Steep slopes of gneiss and locally schistose granite, With occasional loess lenses
Orientation Mainly East-Facing
Fermentation Vessels Oak casks and stainless-steel vats
Pressing Method Whole-Grape Pressing
Production Details The whole grapes are pressed on arrival; cold static settling lasts 24–48 hours; fermentation temperature is regulated by cold-water circulation; part is fermented in oak casks and the remainder in stainless-steel vats. Maturation is on lees with bâtonnage, and the two lots are blended before bottling, 8–9 months after harvest.
Tasting Notes Pale yellow with green highlights; mineral, gunflint, toasted and dried-fruit aromas; direct, rounded attack with a floral and honeyed finish
Food Pairing River fish; pike-perch fillet with beurre blanc; trout with almonds; monkfish with saffron; fresh goat cheese
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.55 g/L
pH 3.46
Total Acidity 2.67 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Marsanne
Classification AOP Saint-Joseph
Region Saint-Joseph
Soil Steep slopes of gneiss and local granitic schist, Occasionally covered by loess lenses
Orientation Mainly East-Facing
Fermentation Vessels Oak casks and stainless-steel vats
Pressing Method Whole-Grape Pressing
Closure Natural Cork
Production Details The whole grapes are pressed on arrival; cold static settling lasts 24–48 hours; fermentation temperature is regulated by cold-water circulation; part is fermented in oak casks and the remainder in stainless-steel vats. Ageing is on lees with stirring, and the lots are blended before bottling, 8–9 months after harvest.
Tasting Notes Importer winemaker note printed 2026-03-15: mineral and gunflint aromas characteristic of granite, roasted aromas and dried-fruit hints, with a floral and honeyed finish
2022 Technical Specifications
Alcohol 12.5%
Grape Varieties Marsanne
Region Saint-Joseph
Soil Steep slopes of gneiss, Granite and occasional schist, Punctuated by loess layers
Orientation Mainly East-Facing
Fermentation Vessels Oak barrels and stainless-steel tanks
Pressing Method Whole-Cluster Pressing
Production Details The harvest is whole-cluster pressed; static cold settling lasts 24–48 hours; fermentation temperature is controlled by cold-water circulation; part is fermented in oak barrels and the rest in stainless-steel tanks. The wine is aged on lees with stirring, and the two lots are blended before bottling, 8–9 months after harvest.
Tasting Notes Pale yellow with green highlights; mineral nose with gunflint, toasted aromas and dried-fruit hints; clean, rounded attack with floral and honeyed finishing notes
Sources: www.galleonwines.ca ↗ · 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