Domaine RochevineSaint-Joseph
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Saint-Joseph of the Domaine Rochevine is in the top 40 of wines of Saint-Joseph.
Taste structure of the Saint-Joseph from the Domaine Rochevine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Joseph of Domaine Rochevine in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Saint-Joseph of Domaine Rochevine in the region of Rhone Valley often reveals types of flavors of cherry, oaky or licorice and sometimes also flavors of pepper, non oak or oak.
Food and wine pairings with Saint-Joseph
Pairings that work perfectly with Saint-Joseph
Original food and wine pairings with Saint-Joseph
The Saint-Joseph of Domaine Rochevine matches generally quite well with dishes of beef, lamb or poultry such as recipes of tournedos with foie gras, fried vegetables with merguez and chipo or milanese escalope (italy).
Details and technical informations about Domaine Rochevine's Saint-Joseph.
Discover the grape variety: Syrah
No one can agree on the origin of Syrah, the black grape variety found today in the Rhône Valley, Provence, Languedoc-Roussillon and southwestern France. Several legends speak of its possible origin in Sicily, Persia or Syria. Tests have finally revealed that it originated in the northern Côtes du Rhône valley. Syrah is a fragile grape variety, which fears drought and is susceptible to disease. Its long shoots are not very resistant to the mistral, which is why they are often tied up or cut short. It needs soil rich in trace elements to feed itself. In these conditions, it produces bunches of beautiful bluish-black grapes with medium-sized berries and sweet, spicy juice. Its red wines are deep in colour, with fruity, spicy and floral aromatic complexity and tannins that structure the whole. With little acidity, they are rather full-bodied and have a high alcohol content. Syrah also makes fruity rosé wines, which are pleasant and have a nice finesse.vinified on its own, Syrah is the only red grape variety of the AOC Cornas and is the majority in the AOC Côte-Rôtie and Hermitage. It is also recommended in the Côtes-du-Vallée du Rhône, Saint-Joseph and Châteauneuf-du-Pape appellations. Finally, the AOCs Palette, Baux-de-Provence, Corbières, Côtes-du-Roussillon, Fronton... also produce it. Today, Syrah is a grape variety that is constantly increasing in surface area throughout the world. It is growing in Italy, Australia, South Africa, Argentina and Mexico.
Last vintages of this wine
The best vintages of Saint-Joseph from Domaine Rochevine are 2020, 2017, 2019, 2010 and 2018.
Informations about the Domaine Rochevine
The Domaine Rochevine is one of of the world's greatest estates. It offers 5 wines for sale in the of Saint-Joseph to come and discover on site or to buy online.
The wine region of Saint-Joseph
The wine region of Saint-Joseph is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine Yves Gangloff or the Domaine E. Guigal produce mainly wines red and white. The most planted grape varieties in the region of Saint-Joseph are Marsanne, Roussanne and Mourvèdre, they are then used in wines in blends or as a single variety.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
