Wine Composition
100% Syrah
Winemakers Comments
Bold, dark robe. The nose is inky, pulpy, squid-like, freely laced with oak, produces a mix of violets, bluebells, cutting black cherry fruit. It’s a full, polished start. The palate runs with stylish, oaked content, surges along well. The black cherry fruit is brisk and clear. The finish could provide more juice, but this will get into shape. It’s still very much in the cellar and on its oak.
Technical Analysis
Alcohol Percentage
13.5%
Cellar Techniques
100% Syrah (early 1990s) from mica-schist & gneiss soils at Ampuis & St Cyr,purchased harvest, hand harvested, part destemmed, 25 day steel vat vinification, daily pumping overs, part vat emptying/refilling, malo in cask, aged 70% 225-litre, 30% 600-litre oak casks 14-15 months, unfined, unfiltered, enjoy with red meats, cheese.
Winemaker
Name - Caroline Moro
Winery
The J. Denuzière story began in 1876 and it continues to write itself today. At the time, Joanny Paret, the founder of the estate based in Condrieu, wished to develop the reputation of local wines in Rhône cafes and bistros by distributing them using his horse team. For several decades, the family business lived on with the dynamism of Joseph Paret, son of Joanny, who has perpetuated the work carried out by his father for forty years.Paret Wines then became Denuzière Wines when Pierre Denuzière, Joseph Paret's son-in-law took over from his father-in-law in the 1940’s. For 80 years, the name "Denuzière" has been part of the vineyard landscape in the Northern Rhône Valley. Today, the J. Denuzière micro-cuvées are crafted around this Condriot heritage and strengthen over the vintages.
J. Denuzière owns vine plots in Condrieu and Cornas. One hectare on the Condriot cadastral area known as the “Tinal” and a little more than one hectare on the steep Cornassian terraces called "En-Sauman". In addition to these two properties, there are other northern appellations on which J. Denuzière works exclusively and closely with regional winegrowers. Each terroir is carefully studied to get the best from each grape variety, with the idea of aging single plots of vines for a unique result.
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