Saint-Joseph Rouge 2023

A blend from organically farmed parcels in Sécheras and Ozon, planted on gneiss, granitic sand, granitic silt, and loam. After hail reduced the crop by 50%, the Domaine combined the grapes normally used for the Lou Taïssou and Les Sabots de Coppi cuvées into a single Saint-Joseph. The wine undergoes 14 days of whole-cluster fermentation with indigenous yeasts before aging for 12 months in sandstone amphoras and an old French oak demi-muid. The components are then blended and spend an additional six months in concrete. Bottled without fining or filtration.