# Domaine Jean-Claude Marsanne Saint-Joseph Rouge (2023)

- **Producer:** Domaine Jean-Claude Marsanne
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blueberry, cherry, plum, violet, black pepper, smoke, cedar, charred wood, vanilla

## About this wine

Domaine Jean-Claude Marsanne is situated in Mauves, the historic heartland of Saint-Joseph in the Northern Rhône. The estate's history dates back to 1920 when Jean-Pierre Marsanne began dedicated vineyard cultivation on the steep granitic slopes of the region. Today, Jean-Claude Marsanne and his daughter Clémence direct the property, working 9.6 hectares of steeply terraced vineyards—including 6.5 hectares dedicated to Saint-Joseph Rouge across seven premier lieux-dits such as Paradis, Chalaix, and Montagnon. Famous importer Kermit Lynch championed the domaine early on and re-discovered it decades later on a Paris restaurant menu, bringing these traditionally crafted wines to an international audience.

## Interesting facts

- The Marsanne family resides in Mauves, the historical birthplace of Saint-Joseph wine, known as vin de Mauves.
- US importer Kermit Lynch re-discovered the producer after seeing a bottle on a Paris restaurant menu decades after first importing it.
- Vineyards sit on precipitous granitic slopes cultivated entirely by hand and pickaxe due to extreme steepness.

## Food pairing

The structural intensity of this Northern Rhône Syrah—featuring rich tannins and bright acidity—requires hearty, rich dishes with healthy fat and protein content. The protein in red meat softens the wine's grippy tannins, while granitic minerality and dark fruit tones complement earth-forward ingredients like mushrooms and game.

## Wine making process

Grapes are hand-harvested from steep, terraced granite vineyards certified Haute Valeur Environnementale (HVE) and carefully sorted. The 100% destemmed Syrah undergoes a 21-day fermentation with natural indigenous yeasts in open stainless steel tanks, with manual foot-treading twice daily. Sulfur additions are kept to a minimum. Aging takes place over 12 to 15 months, spending 12 months in oak vessels (70-80% in 600-liter demi-muids and 20-30% in smaller oak barrels, with around 30% new wood) before blending in stainless steel tanks prior to bottling.