The nose is fragrant and inviting, with delicate aromas of fresh red berries, including strawberry and raspberry, alongside subtle herbal notes and a hint of crushed rose petals. On the palate, it’s lively and fresh, with a harmonious balance between the crisp, mineral character of the Syrah, which was direct-pressed, and the gentle complexity from the whole bunch Cinsault, fermented carbonically. The wine’s texture is smooth and rounded, thanks to the half-amphora, half-inox aging, which brings both freshness and a touch of earthy depth. The finish is clean, with a refreshing, slightly saline note that invites you back for another sip.

Winemaker | Hugo Vercasson

Region | Saint-Joseph, Rhône, France

Variety | Syrah, Cinsault

Viticulture | Organic

Soil | Granite

Altitude | 400 m

Age of the vines | 25 years

Bottles made | 3000 bottles

Vinification

An artful blend of techniques that highlight the unique qualities of the Saint-Joseph terroir. The Syrah is direct-pressed, ensuring a gentle extraction of delicate fruit flavors, while the Cinsault undergoes whole bunch carbonic fermentation, adding a layer of complexity and vibrant, juicy character. After fermentation, the wine is aged half in amphora and half in inox, combining the freshness and minerality preserved by the inox with the added texture and subtle depth imparted by the amphora. This thoughtful approach results in a rosé that is lively, complex, and beautifully balanced, with a refreshing and elegant finish.