# Domaine Saint-Etienne La Garrigue Côtes du Rhône (2024)

- **Producer:** Domaine Saint-Etienne
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** violet, cherry, plum, blackberry, herbaceous, liquorice

## About this wine

Domaine Saint-Etienne, located in the commune of Montfrin in the southern Rhône Valley, was acquired by the renowned winemaker Michel Chapoutier in 2018. Drawn to the estate's exceptional terroir and old vines, Chapoutier has maintained its distinct identity separate from his main northern Rhône house. The estate operates under the family motto 'Fac et spera' (Do and hope), focusing on organic and biodynamic viticulture. The 'La Garrigue' cuvée is named after the classic Mediterranean scrubland that surrounds the vineyards, reflecting the unique wild-herb character of this sun-drenched terroir.

## Interesting facts

- The estate's vines average an impressive 60 years of age, yielding highly concentrated and balanced fruit.
- Acquired in 2018 by Michel Chapoutier, the estate is fully certified organic and biodynamic.
- The vineyard soils feature 'galets roulés' (large round pebbles) that absorb heat during the day and warm the vines at night.

## Food pairing

This robust Southern Rhône blend pairs exceptionally well with rich, savory meats due to its medium-plus tannins and vibrant acidity, which cut through fat effortlessly. The wine's natural herbaceous notes of garrigue and liquorice beautifully complement dishes seasoned with rosemary, thyme, and wild spices, while its intense dark fruit profile balances gamey flavors.

## Wine making process

The winemaking process for this cuvée is designed to preserve the pure, primary fruit character of the old vines. Grapes are harvested at dawn to maintain cool temperatures and prevent oxidation. Following 100% destemming, fermentation occurs in small, temperature-controlled stainless steel tanks using only indigenous yeasts to ensure parcel-specific expression. An extended maceration period of six weeks allows for gentle extraction of color and silky tannins. The wine is aged on its fine lees for seven to ten months entirely in stainless steel tanks, avoiding any oak contact to maintain its vibrant freshness.