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A biodynamic and natural Saint-Joseph with subtle complexity. More info
This is a lovely Saint-Joseph Syrah from a modest domain that cultivates its vines biodynamically and vinifies its grapes as naturally as possible. Wild yeasts ferment the fruit to let the terroir express itself; this is a slow process and the extractions are gentle, too. No sulphur is added during vinification.
In the glass, the Syrah grape's character is revealed through a bouquet of gentle spices, pepper, and tobacco with a smoky hint. It is subtly complex on the palate, structured by good tannins and lingering nicely. It will pair with grilled dishes, characterful vegetables like stuffed pumpkin, or mature, hard cheese. Uncork this cuvée in the 5 to 10 years following its vintage.
Saint-Joseph Chemin Faisant La Ferme des Sept Lunes serve at a temperature of 15°C. It will pair perfectly with the following dishes: Moliterno à la truffe, Potimarron farci et gratiné, Magret de canard et poêlée de champignons.
Peak: Drink until 2033
This is a lovely Saint-Joseph Syrah from a modest domain that cultivates its vines biodynamically and vinifies its grapes as naturally as possible. Wild yeasts ferment the fruit to let the terroir express itself; this is a slow process and the extractions are gentle, too. No sulphur is added during vinification.
In the glass, the Syrah grape's character is revealed through a bouquet of gentle spices, pepper, and tobacco with a smoky hint. It is subtly complex on the palate, structured by good tannins and lingering nicely. It will pair with grilled dishes, characterful vegetables like stuffed pumpkin, or mature, hard cheese. Uncork this cuvée in the 5 to 10 years following 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.
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