La Pierre Noire AOC 2019

Tasting Notes for La Pierre Noire AOC 2019 by Saint Jean Du Barroux

Colour & Appearance

Garnet red with a light, elegant transparency in the glass.

Nose

A noble, surprisingly cool interplay of aromas. On the nose, dark fruit notes of blackberry, sloe, crisp damson and cherry combine with subtle nuances of ironstone, black olive and ethereal herbs.

Palate

On the palate, the immense depth of fully ripened Southern Rhône fruit meets a striking mineral vein. Notes of graphite, iron, fermented cardamom and dark, tart tobacco define the dense texture. Despite its powerful structure and 15.0% abv, the crisp streak of acidity and firm tannins provide a polished freshness.

Terroir & Origin

The vines thrive on the foothills of Mont Ventoux on dark, stony soils. Thanks to an altitude of between 300 and 500 metres, the parcels benefit from cool nights. The area is characterised by extremely complex geological rock strata that imprint a cool, mineral signature on the wine.

Grape Variety & Vinification

A cuvée of approximately 85% Grenache and Syrah from extremely low-yielding vines (approx. 15 hl/ha). Winemaker Philippe Gimel uses exclusively his smallest, most concentrated berries for this wine. The grapes are spontaneously fermented over 15 days using whole bunches (with stems and stalks). Maturation takes place without oak in concrete tanks, enamelled vats and used large oak casks (foudres) to preserve the pure expression of fruit and terroir. According to Gimel, the wine has an ageing potential of 20 years.

Food Pairings

Pairs brilliantly with braised venison casserole, classic Boeuf Bourguignon, hearty roast leg of lamb with a herb crust or matured hard cheeses.

Key Features

An uncompromising selection based on berry size: only the very smallest berries are used for this flagship wine. The Ecocert-certified organic viticulture and strict avoidance of oak barrels allow the dark minerality of the Ventoux terroir to express itself in its purest form.