# La Ferme des Sept Lunes Saint-Joseph Premier Quartier (2022)

- **Producer:** La Ferme des Sept Lunes
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €32
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** raspberry, plum, cherry, violet, liquorice, white pepper, grapefruit, cedar, game

## About this wine

La Ferme des Sept Lunes is a biodynamic polyculture domain located in Bogy in the northern portion of Saint-Joseph, managed by Jean Delobre and Jacques Maurice. Named after the seven lunar cycles that guide biodynamic farming, the estate maintains fruit orchards, cereal fields, and pastures alongside its vineyards to preserve natural ecosystem biodiversity. Originally selling grapes to a local cooperative, Jean converted the estate to organic in 1997 and biodynamic farming in 2001 before bottling his own cuvées. Premier Quartier comes from vines planted on granite soils at 350 meters elevation.

## Interesting facts

- The estate name translates to 'The Farm of Seven Moons', honoring biodynamic lunar cycles.
- The property operates as a true polyculture farm with orchards and cereals alongside vines.
- Vines are planted at 350m elevation on light granite-schist soils at Saint-Joseph's northern edge.

## Food pairing

This vibrant, lighter-bodied red Syrah pairs exceptionally well with savory poultry, delicate game meats, and mushroom-driven dishes. Its bright acidity and silky, fine-grained tannins lift savory fat without overwhelming delicate meats, while echoing the earthy granitic terroir.

## Wine making process

Hand-harvested Syrah grapes from the Peyraud plateau undergo spontaneous fermentation with indigenous yeasts in open concrete tanks using whole-cluster and destemmed fruit over three weeks. Gentle extraction is achieved through traditional daily pumping over and foot punching. The wine ages for 12 months in a combination of 90% neutral old oak barrels and 10% demi-muids, followed by 3 to 4 months in concrete tanks prior to bottling. It is bottled unfined and unfiltered with minimal added sulfur.