This wines was reputed in the 16th century for its delicacy, and was poured at the table of the kings of France. It was the Jesuits (a monk community) of Tournon who gave the area its current name, in the 17th century. Between 1956 and 1969, all the vineyards from this area which were used to be named Côtes du Rhône have been regrouped and established under the appellation Saint-Joseph.

The grapes are picked by hand, at optimum ripeness. They are then entirely destemmed. Fermentation takes place at controlled temperatures of 28°C to 32°C (82 to 90 F) in open concrete tanks. After devatting and pressing, malolactic fermentation is carried out in tanks.

A ruby red colour. A seductively fruity nose (raspberries, strawberries and blackcurrants), with a delicate hint of wood. On the palate this wine has good volume, and shows grippy tannins that are the true reflection of its genuine terroir.

Marinated or grilled beef, stews, mixed grills, game, any kind of cheese.