Vinsorbes Cru Rouge, 2021 Saint Pierre by Domaine St Vincent, Rhone, France
Sale price
$32.00
Regular price $25.99St Pierre is a Red Cru Rhone wine
Vinsobres is a Cru Appellation in the Rhone Valley
other Cru Rhone appellations that we have are:
Chateaunuf du Pape, Gigondas, Lirac, and Tavel
Ageing potential: up to 10 years - 14.5% alcohol
Old vines carefully selected on the place called "St Pierre", the Saint Pierre cuvée is very complex and of rare finesse. We favor quality,
Robert Parker 92 Points
Grapes 50% Grenache – 50% Syrah
Dense, blossoming nose, mineral notes, all topped with fine toasted and vanilla notes.
exceed 25 HL/ha to produce this cuvée and select the most beautiful berries.
Harvested by hand, the Saint Pierre cuvée is made from old vines located on the hillsides.
Fermentation is carried out in traditional vats with daily pumping over to extract as much color as possible. Then, after pressing the marcs, the wine is integrated into barrels to carry out its malolactic fermentation. The wine then enters a 12-month ageing period in barrels that have already aged a wine in order to have subtle woody notes bringing body and complexity to the wine.
Vinsorbes Cru Rouge, 2021 Saint Pierre by Domaine St Vincent, Rhone, France
Sale price
$32.00
Regular price $25.99St Pierre is a Red Cru Rhone wine
Vinsobres is a Cru Appellation in the Rhone Valley
other Cru Rhone appellations that we have are:
Chateaunuf du Pape, Gigondas, Lirac, and Tavel
Ageing potential: up to 10 years - 14.5% alcohol
Old vines carefully selected on the place called "St Pierre", the Saint Pierre cuvée is very complex and of rare finesse. We favor quality,
Robert Parker 92 Points
Grapes 50% Grenache – 50% Syrah
Dense, blossoming nose, mineral notes, all topped with fine toasted and vanilla notes.
exceed 25 HL/ha to produce this cuvée and select the most beautiful berries.
Harvested by hand, the Saint Pierre cuvée is made from old vines located on the hillsides.
Fermentation is carried out in traditional vats with daily pumping over to extract as much color as possible. Then, after pressing the marcs, the wine is integrated into barrels to carry out its malolactic fermentation. The wine then enters a 12-month ageing period in barrels that have already aged a wine in order to have subtle woody notes bringing body and complexity to the wine.