Saint-Joseph, Domaine Courbis 2024

Full-flavoured Saint-Joseph Syrah with plum, black pepper and smoked bacon over fine, silky tannins.

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£32.50

£10 tracked UK delivery, however many bottles.

We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.

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Why this wine

Courbis own the southernmost slice of Saint-Joseph, right up against their Cornas holdings, and the wine tastes of it: fleshier and darker than most at this address. Decomposed granite, a green harvest and low yields do the work here, not new oak.

At a glance

Grape
Syrah
Region
Rhône Valley, France
Alcohol
13.00%
Body
Full
Acidity
Medium
Tannins
Medium
Sweetness
Dry
Drink
Medium (5-10 yrs)
Pairs with
Red Meat, Poultry & Pork, Cheese
Saint-Joseph, Domaine Courbis 2024
£32.50

How it tastes

Refined and aromatic: ripe red fruit and blackcurrant with plum, a lift of violet, black pepper and a smoked-bacon note. Full-flavoured and fleshy on the palate, dry and harmoniously balanced, held together by fine, silky tannins. Syrah 100%.

The producer

Domaine Courbis dates from the 16th century and has passed from father to son since the start of the 20th. It is now run by two brothers, Laurent making the wine and Dominique looking after the 41 hectares of vineyard, which take in eight hectares of Cornas, five of Saint-Joseph Blanc and nineteen of Saint-Joseph Rouge across the communes of Châteaubourg and Cornas. Courbis hold the southernmost parcels of the Saint-Joseph appellation, on very steep terraced slopes facing south and east, where soils of 70% decomposed granite and 30% clay and limestone hold the day's heat and draw out a long, slow ripening; a green harvest keeps the average yield to 37 hectolitres per hectare. The grapes were hand-picked into small boxes, fully destemmed and lightly pressed, fermented in new vats at 30-32°C with a maceration of twelve to fifteen days for maximum colour extraction, then matured for ten months - 20% in one-year-old oak, 60% in third- or fourth-use oak and 20% in stainless steel - with regular racking before bottling.

Food and drinking

Serve at 16-17°C. Good with roast beef, slow-cooked pork belly, grilled sausages and a mature hard cheese. Drink over the next three to five years; give it half an hour in a decanter first. Suitable for vegetarians.

However many bottles. Carefully packed, dispatched Wednesdays and Fridays.
Every wine on the list is picked by us, for what is in the glass.
Advice, pairings or a special request: edka@edkawines.com or 07503 165760.
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