About This Wine...
“superb; fresh and intensely floral with lightly textured plump round stone fruits, subtle nuts and a long finish” The Irish Times, March 2019
St Joseph white wines make up only 10% of the appellation St Joseph with the rest being red. This white St Joseph is from 58% old vines of Marsanne and 42% Roussanne. A pale, straw yellow verging on golden gloss.
The nose is very developed and refined with orchard fruit notes to the fore (apricot, yellow peach) and white flowers (acacia, hawthorn). In the mouth it is a bold wine with good minerality and a long finish.
Lieu dit TBE, Montelier, Boissey Blanchard
Winemaking: Stemming, malolactic fermentation on the lees in oak barrels.
Battonage twice a month.
Aging: 10 months in barrels and half barrels of French oak.
Operating temperature: 8-10 ° C
Will age over at least 15 years
Food and wine suggestions: seafood salad with Saint-Jacques, freshwater fish and sea trout, crayfish, sole meunière and poultry, Saint Marcellin bricks with thyme and chopped hazelnuts.
“one of my favorite young wine growers in the Northern Rhône” (Robert Parker, Wine Advocate #204, Dec 2012
“Stéphane Montez is part of a generation that changed the face of French winemaking and is one of the rising stars of the northern Rhône” John Wilson, Irish Times
The Montez family live in a remote hamlet, high above the Rhône River in Chavanay, 40 kms south of Lyon. The domaine is sandwiched between the precipitous vineyard slopes that fall away to the Rhône River below and the imposing Mont du Pilat which rises behind. The family has been making wine in the region for ten generations although their rise to prominence really only began with Antoine Montez, the father of Stéphane, the current bearer of the Montez legacy. Today the wines produced at the domaine range from IGP to St. Joseph, Condrieu and Côte Rôtie.
Stéphane Montez’s wine making technique remains at heart very pragmatic with each vintage bringing separate challenges. Essentially his reds are still made by harvesting as early in the day as possible, whole or partial de-stemming, lightly crushing a percentage of the grapes when pumping them into tanks and then keeping them at around 16°C for up to 48 hours before allowing the fermentation to begin. He has begun to use more stems when vinifying his top red wines as he believes they help bring an extra dimension to the wines on the palate. He employs pump overs, déléstage and cap submersion as his primary extraction techniques but will still do occasional punch downs when he deems fit.
All the reds are barrel aged with malolactic fermentation always taking place in barrel. The source of the barrels, their age and size, vary depending on the wine but he has an increasing liking for 600 litre demi-muids. In the right vintage he will do a twelve hour skin maceration for his top whites in order to extract not only extra flavour but also some of the available proteins to aid yeast fermentation.