Herve Souhaut produces some of the most beauiful Syrah from the Ardeche in France. The "Syrah" is perfumed and fruit-restained where most of the character expresses itself as violets, charcoal, stone and delicate red fruits. There's beautiful purity and fineness without being boney. Fine tannins and freshness leave you enticed for another mouthful, and another. I can't get enough of this wine. It's a beauty. - Chris L
The Syrah grapes come from a tiny parcel of land along the slopes of the Doux River and the vines are on average 50 years old. This beauty has a most expansive and pretty profile – violets, black cherry, flowers and wet stone all billow out of the glass. The palate echoes the aroma and the tannins that gradually frame the finish are in the featherweight division and only serve to highlight the vibrant components of this lithe, fresh and captivating Syrah. - Importer Note
Hervé Souhaut produces some of my favourite wines in France - alongside Jean Foillard and Domaine Gramenon, his sublime wines provided the inspiration to begin my journey into wine importing.
He and his wife converted the cellars of her parents' centuries-old hunting lodge into the winery and now draw on four parcels of vines totaling 8.5 acres in St.-Joseph, as well as 20 additional acres of Vin de Pays vineyards on the plateau, planted primarily to Gamay, Roussanne and Viognier. The AOC wines are labeled under Souhaut's name, while the Vin de Pays cuvées are named Domaine Romaneaux-Destezet, in homage to the name of her parents' estate combined with Béatrice's family name.
The domaine was created in 1993, growing steadily from there to total about 3,750 cases annually today - all sold quickly by reservation and they don't intend to grow much past that.
The methods of Jules Chauvet are followed here, which is to say grapes are hand-harvested and then the whole bunches undergo a pre-fermentation maceration at low temperature. Fermentation follows using natural yeasts in wooden and concrete tanks ‚– the wine is then aged on fine lees in seasoned oak casks for eight to twelve months. Following that there is just a teeny dose of sulfur at bottling, which is done without filtration. - Andrew Guard
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