2018 | Pierre Gonon | Les Iles Feray Syrah

Description

Red Wine: 2018 | Pierre Gonon | Les Iles Feray Syrah

Layered flavors of red cherries, licorice, bacon fat, and smoke lead to a lasting and mineral-laden finish.

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Producer: Pierre Gonon

Ratings: WA | 92

Vintage: 2018

Size: 750ml

ABV: 13.5%

Varietal: Syrah/Shiraz

Country/Region: France, Rhone

Layered flavors of red cherries, licorice, bacon fat, and smoke lead to a lasting and mineral-laden finish.

Reviews:

• Wine Advocate: The 2018 VdP de l’Ardeche Les Iles Feray Syrah comes mostly from the base of the slopes that form Saint-Joseph, but it also includes some young vines from within that appellation’s boundaries. Yields are a bit higher, and a portion was destemmed. It’s still remarkable, featuring mixed berries and olives in a medium to full-bodied swirl of mind-bending complexity that just misses the extra intensity, structure and length of the Saint Josephs at this address.

Producer Information

Pierre Gonon is a benchmark estate in the Saint-Joseph appellation of the northern Rhône. It is known particularly for its gutsy, spicy red wine from the Syrah grape. Pierre Gonon established his eponymous estate in 1988 and today, it remains family owned and operated. The 10 hectares (25 acres) of vineyards are situated on the best granite hillside sites at Tournon, Mauves and Saint Jean de Muzols. These vineyards have been certified organic since 2004. In the winery, Syrah grapes are partially de-stemmed, and then vinified with natural yeasts in large open vats. A twice daily pump-overs or punch-downs regime is employed to ensure a slow and control extraction of tannins. The wines are aged for 14 to 16 months in 600 liter barrels, with no new oak at all. Pierre Gonon’s key wine, in terms of production, is its Saint-Joseph red, but it also makes small amounts of an IGP Ardèche Syrah that spends ten months in large barrels. The Saint-Joseph Blanc Les Oliviers is sourced from a 2ha (5 acre) plot. It is a blend of Marsanne and Roussanne, fermented in large casks, then aged in barriques and larger barrels for 11 months, with regular lees stirring. Similar methods are used for a tiny quantity of Chasselas released under the Vin de France classification.