Saint Joseph 2025 Domaine Jean-Michel Gerin

The Saint Joseph 2025 from Domaine Jean-Michel Gerin is a red Saint Joseph of great elegance, a particularly generous Syrah grown on the historic soils of the northern Rhône: granite. A wine with crunchy fruit, a fine granitic mineral backbone and elegant, supple tannins, ready to drink now, which reflects the pure expression of Syrah.

Terroir and vineyards

The Syrah vines, aged between twenty and thirty years, are planted on very steep slopes, with gradients reaching 60%, facing south and south east, on poor but mineral rich granite soils, around Chavanay and Champagne. They are farmed organically, certified since the 2023 vintage, with hand harvesting and careful sorting. The grapes are fully destemmed and macerate for three weeks, fermented with indigenous yeasts in a minimal intervention vinification. Ageing lasts twelve to fifteen months in barrels previously used for two to four wines, which bring complexity and finesse without masking the fruit.

Tasting profile

The colour is a deep purple with violet highlights. The nose, with aromas of fresh fruit and spice, combines morello cherry, raspberry coulis, black cherry, violet, camphor and black pepper, with a smoky touch and refined oak. On the palate the wine is focused, juicy and very savoury, with elegant, supple and already well ripened tannins and a fine granitic minerality. The finish is long, floral and peppery.

The estate

The Gerin family has been established in Ampuis, in the heart of Côte Rôtie, for six generations. Jean-Michel Gerin founded the estate in 1983, with a first release in 1987, and his sons Michaël and Alexis now carry it forward. The estate, of twelve to twenty hectares, spans the Côte Rôtie, Condrieu and Saint Joseph appellations, as well as the IGP Collines Rhodaniennes, producing wines that combine power, elegance and aromatic complexity.

Food and wine pairing

This Saint Joseph pairs well with red meat, fine charcuterie, game, roast poultry or, in its youth, goat's cheese and bloomy rind cheeses. Served at around 16 to 17 °C, decanted briefly when young, it can be enjoyed now and can be kept for five to ten years.