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PV Tasting Notes
One of the greatest wines made in the Languedoc; the Gres St Paul Cuvee Syrhus, it is the equivalent of a good Hermitage now being produced. Made from a vineyard planted directly behind the winery, 100% Syrah. After bottling, the 2003 is even more remarkable than it was from barrel. An explosive offering, with high toned cassis and blueberry fruit, amazing persistence on its multi-layered mid-palate, peppery fruits and herbal, stony flavours fill the mouth, tremendous backbone structure, this wine displays a riveting concoction of minerals, creme de cassis, and flowers. My knowledge of this wine and the producers leads me to believe it will drink superbly through 2020+.
Best with Beef of any kind, roasted, grilled or fried steak etc. well hung game and any hard cheese alternatively a new goat’s cheese.
Year in year out Château Grès Saint Paul produce a succession of great wines of true value, which if tasted blind amongst some of the better known wines of the Rhône selling at four and five times the price they would be in the top selection from virtually every vintage. The two partners of the Château, Jean-Philippe Servière and Philippe Salasc are without doubt two of the finest life loving and generous people one could ever wish to meet, totally committed to producing the finest wines available throughout the Languedoc region. The legion of awards won over the past decade stands as testament both to their artistic skill and their stoic workmanship.
Harvest : Manual
Yields : 18 Hl/Ha
Terroir : Villafranchien (pebbly and gravelly). Deep and poor soils
Microclimate: cool microclimate at an altitude of 50 meters
Vinification : - the grapes are destemmed and crushed
- the maceration lasts 8 weeks in concrete vats
- extraction by manual punching and pumping over
- fermentation temperature : 26 ? 30°C
- blending : free run wine+ press wine
Ageing:100% in French oak barrels