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St-Joseph Rouge AC 2014
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  • 89. St-Joseph Rouge AC 2014

    Pierre Gonon

    100% Syrah (13% alc.)

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    The Gonons destalked 20% in 2012 and
    trod the grapes down twice a day during
    the fermentation in open top wooden vats.
    They have produced a perfect example
    of northern Rhône syrah, with black fruits
    cut through with an irony grip from the
    granitic soil. 2012 is a most attrative vintage
    with purer and slightly denser fruit than
    2011, with an attractive reserve due to the
    impact of the old 60-100 year old vines
    from St Jean de Muzols. For drinking now
    to 2019.

    The Gonons destalked 25% in 2014 (quantities are lower than for some time with yields of just 30hh) and trod the grapes down twice a day during the fermentation in open top wooden vats. They have produced an excellent example of northern Rhône syrah, with black fruits cut through with an irony grip from the granitic soil. For drinking now to 2021. 

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Further details
Winemaker
Pierre Gonon
Location
Vines from Mauves, Tournon & St Jean de Muzols
Size of domaine
7½ hectares (5½ red)
Grape
100% Syrah - 10-100 years old on 3309 root stock. Selection massale from their own vineyards. No clones. Average vine age is now over 38 yrs. Vine density 6,500 to 9000 per hectare. Trained gobelet using stakes
Terroir
Very steep, terraced vineyards on the west bank of the Rhône at 120 metres and 300 metres above sea level with South/South-East exposition. Soil of decomposed granite and calcareous limestone on granite bedrock. Depth of soil -20cms and 1.3 metres. Harvest later than most (1 week later than Gripa).
Viticulture
Incredibly hard manual labour working 60° hillside vineyards. De buds and green harvests depending on the vintage conditions. No herbicides or pesticides but uses a tisane of nettles etc. Sulphur to treat oidium. Natural compost in the winter if required. Ploughs the soil. Manual harvest. Yield between 32 and 39 H/H.
Vinification
Pneumatic press. Press wine added back. Destalked according to ripeness of year: in 02 – 90%, in 03 – 30%, in 04 – 60%, in 05- 25% and in 06 - 40%. Natural yeasts and fermented in open top wooden vats and concrete tanks, 2 pigeages for 3 days by foot during the alcoholic fermentation and then 1 pigeage per day during cuvaison. One remontage per day during fermentation. 32/33°C max temperature of fermentation. Seven day alcoholic fermentation followed by 18/21 day cuvaison. Aged in fûts, demi-muids (5% of which are new up to 50 years of age) and foudres. Racked twice, unfined and unfiltered. Bottled after 15 months élevage. Total production between 25,000 and 38,000 bottles.
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