# Petit Jo (2019)

- **Producer:** La Roche Buissière
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** raspberry, red cherry, blackberry, peach, bitter botanicals, dried herbs

## About this wine

La Roche Buissière Petit Jo 2019 is a red wine from the Côtes du Rhône appellation, crafted by Antoine and Laurence Joly. The estate is situated in the 'Les Barronies' region, benefiting from a higher altitude that contributes to wine freshness. La Roche Buissière has a long-standing commitment to organic viticulture, with vineyards certified organic since the 1980s. The Jolys focus on producing wines that highlight fruit purity and terroir, emphasizing elegance and drinkability through meticulous vineyard work and gentle cellar practices. The 'Petit Jo' is sourced from a 4-hectare vineyard with vines averaging 25 years old, planted on limestone, clay, and silt soils. The wine is produced with minimal intervention, including spontaneous fermentation and aging in concrete tanks, with very low sulfur dioxide additions.

## Interesting facts

- Vineyards are certified organic since the 1980s.
- Wine is aged in concrete tanks for purity.
- Minimal SO2 is added, often between 10-15 mg/L.
- Known for its 'glou glou' or 'vin de soif' style.

## Food pairing

The wine's medium body and vibrant red fruit notes complement the richness of lamb and duck. Its herbal undertones resonate with dishes featuring rosemary and herbs de Provence. The acidity helps cut through the fat in richer meats and stews, while the fruitiness provides a pleasant contrast to savory elements.

## Wine making process

The La Roche Buissière Petit Jo 2019 is produced from hand-harvested Grenache and Syrah grapes. The winemaking process involves spontaneous fermentation in concrete tanks using indigenous yeasts. The wine then undergoes aging for 6 to 8 months in concrete tanks. It is intentionally not fined or filtered, and minimal sulfur dioxide is added, typically between 10-15 mg/L. This approach prioritizes the expression of the fruit and the vineyard's terroir.