When you first open this beauty it is fruity and ripe and rich, but after 15-20 minutes or so, it magically turns to meat and pepper. I love serving this and watching peoples' reaction to how it changes over dinner-- it's a truly beautiful and pleasant syrah.
Making wine together since 1984, Rene-Jean Dard & Francois Ribo approach winemaking in a very non-interventionist style, and they were some of the first in the Northern Rhone to re-approach natural wine after the agro-chemical movements of the 1950s.
Much like the late Serge Hochar from Chateau Musar (who believed his aged whites "are for the mind" more than the body), Dard finds his older whites to be more complex and mysterious than the reds, and prefers the reds on the younger side of things. Thus, I was happy to open up this 2012 Saint Joseph red when I did. The wine is one of these alive syrahs that changes so much in the glass over a few hours. It's exciting to drink, and such a dynamic wine in a restaurant setting.
Making wine together since 1984, Rene-Jean Dard & Francois Ribo approach winemaking in a very non-interventionist style, and they were some of the first in the Northern Rhone to re-approach natural wine after the agro-chemical movements of the 1950s.
Much like the late Serge Hochar from Chateau Musar (who believed his aged whites "are for the mind" more than the body), Dard finds his older whites to be more complex and mysterious than the reds, and prefers the reds on the younger side of things. Thus, I was happy to open up this 2012 Saint Joseph red when I did. The wine is one of these alive syrahs that changes so much in the glass over a few hours. It's exciting to drink, and such a dynamic wine in a restaurant setting.
RSS Feed
