An intense, brilliant & limpid garnet red colour with violet tints. Complex on the nose & delicate with spicy notes (nutmeg & peppered) & black fruit aromas. A tight tannic structure. The wine is well-balanced on the palate with fruit aromas (blueberry, blackberry & blackcurrant). This is an elegant & refined wine with a great persistency. ...

The soil is composed of soft limestone with sandstone zones & sandy molasses. Only the ripe grapes are harvested. The harvesting of each plot requires several pickings. The alcoholic fermentation starts slowly. The temperature does not exceed 15 Deg C. When the residual sugar level is reached, a fortification is carried out, that is to say, alcohol is added in order to stop fermentation.

Colour: golden yellow. Nose: powerful, rich & elegant, with aromas of candied fruits & flowers. Palate: well-balanced, with great length & steady aromatic persistency. This is a wine without excessive sweetness. Serve with tropical or citrus fruit sorbet or fruit salad

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Colour: Deep garnet red. Nose: Very floral at first, developing into liquorice & spices. Palate: Supple, with dominant of red fruits & violets ; the finale is long, with spicy characteristics. Fish in tapenade sauce. Small game, lamb. Cooked pork meats. Soft cheeses, goat's cheese. Soil: Light acid granite ground, on the right bank of the Rhone, in the foothills of the Massif Central. We own the parcel of Saint-Joseph, situated between Mauves & Tournon, which has given its name to the appellation. Harvest: From the veraison, the evolution of the maturing process is checked regularly & the grapes are h&-harvested when they are at the peak of their maturity. Vinification: Like our Hermitage wine, our Saint-Joseph is vinified in open concrete tamks. Vatting lasts between 3 & 4 weeks. Maturing: The majority of the wine is aged in vats, with around 20% being aged in oak casks, for between 12 to 18 months. ...

Colour: garnet red with violet highlights. Nose: Intense wild dark berry notes (blackcurrant, blackberries), mineral
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Colour: Garnet red with violet highlights. Nose: Nice intensity of wild dark berry notes (blackcurrant, blackberries), mineral notes (graphite), underscored by lovely, smooth oakiness. Palate: soft & well-balanced Mouth: Soft & well-balanced on entry. Fine, tight tannins, beautiful mineral tautness derived from the granite. Long-lasting finish with lovely dark berry notes. Serve with fish in tapenade sauce, small game, lamb, cooked pork meats, soft cheeses, goats cheese ...

Grapes come from eroded granite soil, which is East, South-East facing. The crop is h&-harvested. The whole bunches are pressed. Fermentation is performed in temperature controlled (17 Deg C) casks with natural yeasts. The wine is aged in 600 litre-barrels for 8 months, & then for 2 months in vat.

Colour: golden yellow colour with green lights & brilliant. Nose: fresh, with roasted notes, brioche & aromas of white-fleshed fruit, fennel & honeysuckle. Palate: fresh, suave & well-balanced. The wine is rich with great persistency, & slightly roasted & aniseed aromas. Oven roasted or barbequed monkfish with a lemon & herb dressing.

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Intense garnet-red. With a delightful bouquet, which is intense & persistent with cherry hints. Velvety, slightly bitter, with cherry & bitter almonds. ...

Intense garnet-red. With a delightful bouquet, which is intense & persistent with cherry hints. Velvety, slightly bitter, with cherry & bitter almonds. ...

Poised & perfectly balanced, this intense violet- black wine has a harmonious bouquet of red & black berries, with soft & sweet tannins on the finish. Can be enjoyed on it's own, or paired with red meat & aged cheeses. The appassimento process means the grapes are left to dry in baskets until December after the manual harvest & selection. Air circulation keeps the grapes from growing mould. At the end of December, the maceration takes place very slowly at low temperatures & the wine is kept on lees until March. ...

A beautifully poised, fresh mineral white. A floral almond nose with juicy pear & melon fruits on the palate. ...