Domaine Courbis is a family estate that dates back to the 16th century. Today, Dominique and Laurent cultivate 35 hectares of vines planted mostly on steep slopes. They produce some 160,000 cuvées in the Saint-Joseph, Cornas, Crozes-Hermitages and Saint Péray appellations. Maceration takes place in temperature controlled concrete vats and maturation in new oak barrels

This cuvée comes from the vineyard which is the furthest south of the appellation, 8 km from Tournon. Every year 5,000 bottles are produced. In the vineyards (which are planted in clay, chalk-rich and granite soils), Dominique and Laurent apply green harvesting to reduce the bunches which are considered surplus and to favour better maturity and concentration of the remaining berries. The subsequent harvests are done by hand and the crop is stored in small crates to prevent the bunches from being crushed. They are completely destemmed before vinification in closed, thermo-regulated, stainless-steel vats. Winemaking temperatures range between 30 and 32°C. Extraction is optimal and maceration can last up to 15 days. Ageing lasts 14 months and occurs in vats and barriques. On the palate, this Saint-Joseph is powerful and spicy.