The fruit for Saint-Esprit comes from a small valley in the northern Ardeche, to the west of the river Rhone. The vineyards are south-facing granite, and hence particularly well suited to Syrah, as well as naturally low-yielding.
Winery: The grapes were destemmed and then fermented for fifteen days in closed vats, with daily pumping over; temperature was limited to 28-30°C. Malolactic took place in stainless steel, and then thirty percent of the wine was racked to oak barrels while the rest remained in tank.
Taste: With Syrah to the fore, this is full of berry fruit, violet, liquorice, and spices. It has a generous, rounded palate and a long, elegant finish.
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Cotes du Rhone
Sauteed or Fried