Graeme & Julie Bott Saint-Joseph Rouge 2023

The grapes come from plots in Chavanay, Talencieux and Saint-Pierre de Bœuf, located in the northern part of AOC Saint-Jospeh. The vineyards are planted at 250-300 metres; at this elevation the diurnal temperature difference imparts natural freshness. The steep slopes are made up of granite soils, renowned for excellent drainage, low fertility and heat retention properties along with imbuing the wines with a distinctive mineral character. The 20-year-old vines are planted at a density of 8,000 vines per hectare. They are meticulously trained using the traditional Northern Rhône ‘Échalas’ method. This system not only encourages superior resistance to drought and wind but also allows for a less intrusive pruning, promoting a longer, more vigorous plant life. Committed to sustainable viticulture, treatments primarily consist of sulphur and copper, with only one or two targeted chemical applications around flowering, dictated by the specific needs of the season. Each parcel is hand-harvested.

The grapes were vinified as 30% whole bunch, 70% destemmed. Initially the fruit underwent a cold soak in stainless steel tanks. Fermentation took place with wild yeasts and lasted for approximately three weeks, with temperatures maintained between 24 and 28°C. The wine then spent 15 months ageing in seasoned 225-litre French oak barrels.