Description
Stéphane Ogier’s Saint-Joseph Le Passage is a delicious, full-bodied wine that offers immediate enjoyment. The nose delicately explores red fruit, revealing hints of pepper and liquorice. On the palate, it is silky and round, supported by just the right amount of tannins. A Saint-Joseph that is very characteristic of the appellation, with the granite terroir lending it a lovely freshness. Perfect for serving with a few quails simmered in their own juices.
The estate
It was in 1997 that Stéphane Ogier joined the family estate, which has been rooted in the hillsides of Ampuis for seven generations. Upon taking over from his father Michel, he chose to work meticulously on his various terroirs in order to reveal the unique character of these places steeped in history.
Over the years, the estate has expanded beyond the village boundaries, driven by a desire to discover and enhance new terroirs. From his experience in Burgundy, Stéphane Ogier retains a taste for elegance and finesse, which has become a hallmark of his wines. Each year, the winemaker takes care to vinify the plots separately, to bring out the best of their potential. The blends are adjusted according to the vintages, each telling a story of its own.
The cuvée
- Estate: Stéphane Ogier
- Appellation: Saint-Joseph
- Cuvée: Le Passage
- Alcohol content: 14.5%
- Vineyard area: 5 ha
- Yield: 40 hl/ha
- Grape varieties: 100% Syrah
- Vineyard age: 30 years
- Planting density: 10,000 vines/ha
- Soil type: Granite
- Location: Malleval, Limony and Saint-Pierre de Bœuf
- Harvest: Manual. Sorting in the vineyard and on the sorting table at the entrance to the winery
- Vinification: Destemming and cold maceration in temperature-controlled stainless steel vats. Native yeasts
- Ageing: 12 months in barrels, 10% of which are new
- Ageing potential: 5 to 10 years
What to eat with a Saint-Joseph Le Passage by Stéphane Ogier?
- Grilled rib of beef
- Quails simmered in their own juices
- Mushroom and white truffle risotto.
