Pierre Amadieu Saint-Joseph 'Les Capelets'

HISTORY OF THE SAINT-JOSEPH APPELLATION

Delicates and delicious, these wines were first called “Vin des Mauves” and first served to french Kings during the 12th century. It was given its present name in the 17th Century by the Jesuits of Tournon. The terraces were built by the vintners and contributed to the wines’ reputation. In the years between 1956 and 1969, all the vineyards of this part of the Côtes du Rhône were grouped together and were consecrated Local AOC Saint Joseph. Nowadays the appellation area includes 26 villages.

THE CONTROLLED APPELLATION

The vineyard is 650 hectares large, the only red grape variety allowed is Syrah (with up to 10% Roussanne or Marsanne). For white wines the varieties are Marsanne and Roussane. For both wines the same minimum percentage of alcohol is required (10%) to produce A.O.C. wines. White Saint Joseph represents 20% of the whole production.

TERROIR

On very steep slopes of granite and gneiss, Saint Joseph Appellation is the ideal terroir for the Syrah.

WINEMAKING

The manual harvest starts after a tasting of the grapes has revealed their perfect ripeness. A controlled-temperature fermentation in stainless steel tanks reveals the mouth-filling, fruity notes typical of the Syrah grape. A 12 months ageing, including 70% in foudres and 30% in barrels, enhances the balance between colour, structure and aromas by adding roundness and silkiness.

TASTING NOTE

On the nose, aromas of blackcurrant and raspberry are nuanced with leather and liquorice notes as the wine ages. On the palate there are subtle flavours of red fruit and violet, developing powerful animal and mineral notes with a hint of cocoa and liquorice: a harmonious blend of elegance, intense aromas and silky tannins.