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A silky and flavourful Saint-Joseph made biodynamically. More info
Premier Quartier from Ferme des 7 Lunes is a red Saint-Joseph made entirely of Syrah. This cuvée is the fruit of organic and biodynamic agriculture, as well as natural vinification; the idea is for this to be a veritable terroir wine. Its creator and owner of the family domain, Jean Delobre, thus opts for wild yeasts, slow fermentation, and gentle extractions. This wine has a fresh and fruity aromatic bouquet with flavourful notes of raspberry, redcurrant, and blackcurrant. These aromas carry through to the palate, where they develop deeper notes of spice and pepper. Structured by silky tannins, it will pair nicely with mushroom tart, grilled or roasted meat, or a hearty, aubergine dish. We recommend opening it young, between 2 and 5 years after its vintage.
Saint-Joseph Premier Quartier La Ferme des Sept Lunes serve at a temperature of 15°C. It will pair perfectly with the following dishes: Aubergines grâtinées, Rôti de porc aux pruneaux, Tourte aux champignons.
Peak: Drink until 2033
Premier Quartier from Ferme des 7 Lunes is a red Saint-Joseph made entirely of Syrah. This cuvée is the fruit of organic and biodynamic agriculture, as well as natural vinification; the idea is for this to be a veritable terroir wine. Its creator and owner of the family domain, Jean Delobre, thus opts for wild yeasts, slow fermentation, and gentle extractions. This wine has a fresh and fruity aromatic bouquet with flavourful notes of raspberry, redcurrant, and blackcurrant. These aromas carry through to the palate, where they develop deeper notes of spice and pepper. Structured by silky tannins, it will pair nicely with mushroom tart, grilled or roasted meat, or a hearty, aubergine dish. We recommend opening it young, between 2 and 5 years after its vintage.
La Ferme des 7 Lunes is a family domain run by Jean Delobre. In times gone by, polyculture was the estate’s priority, and their produce was mainly table wine. A man of character, Jean decided to move away from the cooperative to craft his own wines in 2001; his vines had already been certified organic since 1997. The consistent philosophy at the domain is one that seeks to protect the earth’s raw material. This means, for example, that only native yeasts are used and extractions are gentle to retain the delicate nature of the fruit. Maceration takes around three weeks and the grapes ferment in open concrete vats. The wines are not fined or filtered, and when sulphur is used, it is added only in homeopathic doses. A gem of a vintner whose produce is to be shared and enjoyed.
A biodynamic and natural Saint-Joseph wi...
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A biodynamic and natural Saint-Joseph wi...
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