"Lovely rich opulent and floral, black berry and plum nose, the palate is big with well layered fruit, attractively firm but soft tannin and hints of oak, a big wine with a lovely finish' Decanter Asia Wine Awards, September 2017

"Very full, dark, black-hued ruby-red colour with purple hues, very youthful in appearance.  The nose is full with accessible aromas of savoury dark-red berryfruit with harmoniously integrated notes of dried herbs and earthy elements, unfolding some red floral and black pepper nuances.  Medium-full bodied, the palate has interwoven flavours of dark raspberry fruit with black pepper, along with subtle savoury herb and earthy notes.  The fruit is sweet and juicy, quite mouthfilling and is balanced by fine, grainy tannin extraction.  The acidity is integrated, lending gentle energy, and the wine carries to a long finish with raspberry and peppery flavours.  This is a mouthfilling Cotes du Rhone with sweet raspberry fruit, along with pepper, herbs and earthy detail, on a grainy textured palate with good length.  Match with roasted red meats or Middle Eastern fare over the next 5+ years.  A blend of 60% Syrah and 40% Grenache from the Ardeche, destemmed and fermented to 14.0% alc., the wine spending 15 days on skins and aged 8 months in vat.  41,650 dozen made" Raymond Chan, Oct 2017

"An impressive Cotes du Rhone, the powerfully expressed bouquet shows Black Doris plum, mixed berry compote, clove and toasted nut aromas, followed by a concentrated palate that is wonderfully weighted and fleshy. The wine delivers loads of tasty flavours backed by chalky tannins, finishing attractively firm and sturdy. At its best: now to 2020. $22.00. NZ Distributor: Eurovintage" Sam Kim, Wine Orbit, Oct 2017

The Saint-Esprit's deep color has a dark, plum-like hue. The nose is classical Syrah, with berry fruit, violet and licorice. It has a full, rounded palate with delicate tannins, making it a unique wine in the Côtes-du-Rhône appellation.

It is a Mediterranean climate with a prevailing "Mistral" wind. This harsh wind, both necessary and beneficial to the vines' development, is caused by the difference between the Southern and Northern Rhône's atmospheric pressures. Highly seasonal rainfall, hot temperatures and abundant sunshine are also characteristic of this region. All the grapes are de-stemmed and fermentation and maceration take place in closed vats for approximately 15 days. Daily pumping over ensures proper extraction. Fermentation temperature is controlled between 82°F and 86°F (28°C and 30°C). After de-vatting, pressing and racking, malolactic fermentation is carried out in stainless steel vats. The wines are kept in vats to preserve fruit aromas. They are racked regularly in order to allow their components to stabilize naturally. The "Saint Esprit" cuvée is bottled after eight months of ageing.

Saint-Esprit pairs well with Provençale-style cuisine, stuffed tomatoes and eggplant, mixed grills and barbecue.