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The tasting |
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Light purplish red. |
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Pure, spicy and peppery notes mixed with hints of violet, fresh fruit and graphite. |
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Elegant and lively, this cuvée showcases vibrant flavours of fresh fruit with a taut, energetic palate. The structure is defined by fresh acidity, vibrant tannins, and layered flavors of spice, Sichuan pepper, and subtle smoky bacon notes. Smooth and dynamic, it offers depth, finesse, and a refined, velvety texture that makes for an exciting tasting experience. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Sausage cooked in red wine, braised meats, pigeon cooked in rosé and black pepper, Tandoori chicken. |
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From now until 2029, and beyond for enthusiasts. |
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The estate and the wine |
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With a craftsman’s precision, Aurélien Chirat expertly works the steep slopes of Condrieu, Côte-Rôtie, and Saint-Joseph. His deep understanding of these revered terroirs, combined with technical mastery, allows him to produce wines of remarkable precision, consistency, and outstanding value.
Driven by perfection, he has reduced his vineyard holdings to just 8 hectares, allowing for greater focus on quality. His wines undergo extended aging, finished in Stockinger oak casks, a meticulous choice that elevates the wines to new heights. This dedication has earned the estate a 1-star rating in the prestigious RVF Guide, solidifying its reputation among Rhône Valley enthusiasts. |
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The 2023 Red Saint-Joseph Lieu-dit La Côte is a wine of true elegance, offering both finesse and energy with a perfectly balanced touch of spice. From the first impression, its purity is striking, with aromas of black pepper, violet, fresh fruit, and graphite. On the palate, it’s taut and lively, with vibrant tannins and refreshing balance. Notes of smoky minerality add complexity, while the velvety texture brings refinement to the overall structure. This dynamic and polished wine was selected as a top pick by our buyers for the Racines magazine and earned a 94/100 rating from the Selection Committee. |
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Hand harvested. 25% whole grapes, crushed. Alcoholic fermentation 100% indigenous yeasts, 24-day maceration under submerged cap. Malolactic fermentation 100% indigenous yeasts in barrel. Aged for 11 months, 100% in oak barrels with 20% new, 50% in 500-litre demi-muids and 50% in Austrian Stockinger tuns. Bottled on 27 August 2024. |
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AWARDS |
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Estate rated 1 star in the Guide des Meilleurs Vins de France 2025 (RVF)
Wine rated 94/100 by our Committee! |
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