Maison Les Alexandrins, Saint-Joseph

£28.00
  • Maison Les Alexandrins, Saint-Joseph
  • Maison Les Alexandrins, Saint-Joseph

Maison Les Alexandrins, Saint-Joseph

£28.00

AVAILABILITY: 6 in stock

Grape Syrah
Style Dry, Red, Full Bodied, Fresh, Spicy, Black, Powerful, Balanced, Elegant, Complex
Country France
Region Saint-Joseph, Northern Rhône Valley
Volume 75cl
ABV 13%
Dietary None

 

Maison Les Alexandrins Saint-Joseph is a stunning Syrah wine with a deep ruby colour and a complex aroma of black fruit, peppery spices, and granite notes. On the palate, the wine delivers a powerful yet elegant flavour, with delicate and well-integrated tannins. Its persistent finish imparts a mineral freshness, making it the perfect accompaniment for grilled meat.

Critic Review

Decanter Magazine: 90Pts

Drinking Window: 2023 - 2025

"Smooth, juicy and easy-going with ample tannins that give the wine a chewy note on the finish. Sweet oak spice adds some interest and complexity. It finishes quite long, on fruit and spice. Not the most complex, but the quality is good."
Matt Walls

About the Producer

Maison Les Alexandrins was founded in 2015 by Nicolas Jaboulet (formerly of the eponymous winery in Tain), the Perrin family (Château de Beaucastel), winemaker Guillaume Sorrel, and viticulturalist Alexandre Caso. Their partnership, born of friendship, culinary appreciation, and a passion for producing the finest appellation-specific wines, is now led by Nicolas, Alexandre, and winemaker Benoît Busseuil. Through Maison Les Alexandrins, they craft négociant wines sourced from a selection of top growers in the Northern Rhône.

Vineyard and Winery

The soil in the Saint Joseph region consists primarily of granite. The vineyards sprawl 40 kilometres north to south along the right bank of the Rhône River, mainly facing east-southeast. The Syrah grapes, which are used in the region's wine, come from the northern area, bringing elegant and subtle fruit flavours, and from the historical core of Saint Joseph, providing more substance and body to the resulting wine.

The grapes were cold-macerated for three days in order to extract delicate fruit aromas. The grapes were then fermented in temperature-controlled stainless steel tanks for 20 days, with pumping over for the first two days, followed by punching down. The wine was then aged in one and two-year-old barrels for 12 months before bottling, for structured yet integrated tannins.

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