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A biodynamic and natural Saint-Joseph with intense fruit and silky tannins. More info
La Ferme des 7 Lunes is perhaps not a domain you’ve heard of. The owner of this family domain certainly works with great discretion. His Syrah grapes are cultivated organically and biodynamically before being vinified with natural processes. Wild yeasts ferment the fruit so the terroir can express itself; this is a slow process, and the extractions are gentle.
This Saint-Joseph is flavourful, frank, and dynamic in its style. We find notes of red and black fruit, flowers like violet, and spices like pepper. It is fruity and fine on the palate, structured by silky tannins. Lingering on a fresh finish, it is best enjoyed in its early years. We recommend uncorking this cuvée two to five years after its vintage. It will pair nicely with dishes in sauce such as a beef bourguignon.
Saint-Joseph Pleine Lune La Ferme des Sept Lunes serve at a temperature of 15°C. It will pair perfectly with the following dishes: Langue de bœuf, Galipettes saumuroise, Bœuf bourguignon.
Peak: Drink until 2032
La Ferme des 7 Lunes is perhaps not a domain you’ve heard of. The owner of this family domain certainly works with great discretion. His Syrah grapes are cultivated organically and biodynamically before being vinified with natural processes. Wild yeasts ferment the fruit so the terroir can express itself; this is a slow process, and the extractions are gentle.
This Saint-Joseph is flavourful, frank, and dynamic in its style. We find notes of red and black fruit, flowers like violet, and spices like pepper. It is fruity and fine on the palate, structured by silky tannins. Lingering on a fresh finish, it is best enjoyed in its early years. We recommend uncorking this cuvée two to five years after its vintage. It will pair nicely with dishes in sauce such as a beef bourguignon.
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.
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