Saint-Joseph Domaine
This Saint-Joseph, 100% Syrah, is a ruby red wine with purple tints.It has a nose of red fruits (blackcurrant, raspberry, blackberry) and violets, spicy (pepper), and develops leather and liquorice flavours with age. The mouth is persistent.
It is in Chavanay that the estate cultivates its Saint-Joseph from vines aged between 4 and 30 years on granite soil.
Stéphane Montez, the tenth generation of the Domaine du Monteillet, has extensive experience of winegrowing all over the world (Florida, Australia, etc.) and is well aware of the unique character of these south-south-east facing terraced hillsides
Food and wine pairing: poultry (Bresse chicken), duck breast, and game.
Vinification: 100% de-stemming
Pigeage and pumping over for 3 to 4 weeks.
Long and progressive fermentation.
Pneumatic pressing at low pressure to avoid bursting the pips.
Maturation: 16 months in French oak demi-muids.
Serving temperature: 17° C
Our recommendations When and how to serve it?
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The Estate Monteillet - Montez
The vines benefit from a unique micro-climate where rainfall is low, but the air is very present to ensure the ventilation of each vine. The soil is made of rolled pebbles that capture the heat of the sun and diffuse it better at night. The new cellar of the Domaine du Monteillet, with its unobstructed view of the Rhone Valley, allows Stéphane Montez to gain even more precision in the vinification of the grapes, which are harvested by hand and placed in small crates. You can order the best vintages of the Domaine du Monteillet from now on at www.lespassionnesduvin.com. The famous cuvée du Papy, which strangely reminds us of its Côte-Rotie neighbour, will enchant you with its perfume and its smoky and larded notes, produced on a very particular terroir of old Syrah vines, or the cuvée Fortis which you can marry with a choice red meat for a tasting (with moderation) pure pleasure, a Condrieu Grands Chaillées to sublimate a noble fish... So many choices for privileged moments.
The Estate Monteillet - Montez
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