Wines said to come from « organically grown grapes» can use the French « AB » (organic farming) logo. This means that we comply with “Organic Farming” specifications and that we do not use any chemical fertilizers, or chemical weed killers, or pesticides, or chemical fungicides. The French « AB » logo comes from the French Agricultural Ministry.
Ratings "Les Granilites 2011 Red"
R. Parker - Wine Advocate - 90/100
"An outstanding wine, the 2011 St.-Joseph Les Granites exhibits solid minerality to go with classic, violet-tinged Syrah fruit, medium-bodied richness and beautifully integrated acidity that shines on the finish. Nicely balanced and a complete wine, it should evolve gracefully for upwards of a decade."
Vinous - 90/100
"Deep ruby. Intensely perfumed scents of red berry preserves, smoky minerals and dried violet, plus a touch of black pepper. A lively, focused midweight that offers sappy black raspberry and bitter cherry flavors and a touch of licorice pastille. Finishes with lingering sweetness, excellent clarity and dusty, fine-grained tannins. There's something vaguely pinot-like about this wine that's very appealing."
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
Nice intensity of wild dark berry notes (blackcurrant, blackberries), mineral notes (graphite), underscored by lovely, smooth oakiness. Palate: soft and well-balanced.
Soft and well-balanced on entry. Fine, tight tannins, beautiful mineral tautness derived from the granite. Long-lasting finish with lovely dark berry notes.
Sommelier's advice: Fish in tapenade sauce Small game, lamb Cooked pork meats Soft cheeses, goat's cheese
By hand in dry, sunny weather.
Granite terrain created by the wind and geological alteration resulting in restrictive soils with good drainage. Here we find the principal soil and climatic elements of great Saint-Joseph wines. These slow kinetics of maturation give the “Granilites” wine great freshness, minerality, and acidity potential.
Temperature controlled fermentation in concrete vats, using indigenous yeasts. 4 weeks maceration was carried out, followed by malo-lactic fermentation in cask.
Maturing is carried out in casks for the first 12 months, and is completed in concrete tanks for 6 months.