The Saint-Esprit’s deep color has a dark, plum-like hue. The nose is classic syrah, with berry fruit, violet and licorice. It has a full, rounded palate with delicate tannins, making it a unique wine in the Côtes-du-Rhône appellation.
Saint-Esprit pairs well with Provençale-style cuisine, stuffed tomatoes and eggplant, mixed grills and barbecue.
The Côtes-du-Rhône Saint Esprit is made from a blend of syrah and grenache grapes, which come from a small village in the Ardèche region. The vineyard’s southern exposure on steep granite hillsides provides the best growing conditions for the vines.
Approximately 60% Syrah, 40% Grenache. Fermentation temperature is controlled. After de-vatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats. The wines are kept in vats to preserve fruit aromas. The Saint-Esprit cuvée is bottled after eight months of aging.
James Suckling Review:
A serious Cotes-du-Rhone. Full forest berry fruit with delicate spice, bitter chocolate and licorice notes. Impressive depth and some real structure on the full-bodied palate. I love the way the generous, rather fine tannins carry the long, spicy and fresh finish. A cuvee based on 60% grenache, mostly from the Vaucuse region, with about 30% syrah from the Gard and small amounts of mourvedre and other traditional grape varieties.
