2019 Domaine des Miquettes 'Madloba' Saint-Joseph Rouge Syrah
Amphora-fermented Rhône Syrah!
Madloba means thanks in Georgian. Winemaker Paul Estève was influenced to use traditional Georgia terracotta clay vessels...
Amphora-fermented Rhône Syrah!
Madloba means thanks in Georgian. Winemaker Paul Estève was influenced to use traditional Georgia terracotta clay vessels ('qvevri') after seeing how well they worked in Georgia. Fermented and aged in these vessels this shapely Saint-Joseph is a delightful compote of red fruits, cinnamon spice and wild herbs, with all the texture, plush-ness and depth you'd expect of amphora too...
Domaine des Miquettes was created by Paul Estève and Chrystelle Vareille in 2003 in the village of Cheminas, a small village located on the high plateau above Tournon and Secheras, two towns located in the southern part of the Saint Joseph appellation. Paul and Chrystelle took over the farm from Paul’s family and turned one of the small farm buildings into a cramped and low-tech wine-making facility. In total, the domaine consists of five hectares. At the property in Cheminas, Paul & Chrystelle have planted one hectare of Syrah and one of Viognier which are classified as Vin de Pays des Coteaux de l’Ardèche. They also have three hectares in Saint Joseph with 2.6 planted to Syrah and .4h planted to Marsanne. Paul had been working the Saint Joseph vineyard for the previous owner and when the owner decided to retire, he decided to take over the three hectares. The Saint Joseph vineyard is in the high hills above Secheras at an altitude of around 350 metres. It is planted on a steep hillside with soils of granite mixed with mica schist and its exposure is east/southeast. The vineyards, both in Saint Joseph and the Coteaux de l’Ardèche are certified as organic farms. The vineyard rows are worked throughout the year with either a tractor or horse-drawn plough which is used on the more difficult terrains. All harvesting is done by hand and the fermentations occur with natural yeasts and little or no temperature adjustments. Both white and red wines are matured in large casks, “demi-muids” for a year before bottling. Since 2014 he makes both his red Saint-Josephs in terracotta clay as well. All the wines are sans soufre. Paul started to plant the Madloba vineyard 13 years ago and choose an old clone of Syrah, selection massale. This steep terraced vineyard facing west towards Crozes-Hermitage has a much stronger wind then their other Saint Joseph vineyard on the top and the wines really ends up differently. The wine is fermented for six months in amphora, pressed, and then aged for a further six months in same.
