Saint Esprit red
Appellation
Red Côtes-du-Rhône
• Vineyards : they cover 40,000 hectares/98,800 acres (within 6 French "departements").
• Climate : Mediterranean with a pre-vailing "Mistral" wind. This harsh wind-both necessary and beneficial to the vines' development - is caused by the difference between the Southern and Northern Rhône's atmospheric pressures. Highly seasonal rainfall, hot temperatures and abundant sunshine are also the characteristic of this region.
Characteristics
• The cuvée "Saint-Esprit" comes from a small valley which nestles in the northern part of the Ardèche. The vineyards are planted on granite, south-facing slopes near the villages of Saint-Julien and-Saint-Alban.
• Average production : 450,000 bottles (75 cl.) per year. Authorized maximum yield is 45 hectoliters/hectare (2,6 US tons/acre).
• Grape Varieties : Syrah (majority) and Grenache (approximately 10%).
Wine making
All the grapes are de-stemmed. Fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures extraction. Fermentation temperature is controlled, and kept between 82°F and 86°F (28 and 30°C). After de-vatting pressing and racking, malolactic fermentation is carried out in stainless steel vats.
Ageing
Part of the wine (30%) is aged in oak barrels as to provide a "touch of wood" in the blend. The remaining is kept in vats to preserve fruit aromas. These wines are racked regularly in order to allow their components to stabilise naturally. The "Saint Esprit" cuvée is bottled after blending and lightly filtering.
Tasting
Its deep colour has a dark, plum-like hue. The nose is classically Syrah, with berry fruit, violet, liquorice, and spicies. It has a full, rounded palate with delicate tannins. "Saint-Esprit" is a unique wine in the "Côtes-du-Rhône" appellation.
Harmony between wine and food
"Proveçale" style cuisine, games, stuffings, mixed-grills.
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