Joé Chandellier 3 Pack

Joé Chandellier 3 Pack

Joé Chandellier 3 Pack

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Here is a 3 pack from Joé Chandellier, our most recent find from abroad; a young sole vigneron (grape grower & winemaker) based in Souvignargues (Cévennes part of Languedoc in the South of France). 

Joé ("Jo-ey") worked under the guidance of Alain Allier at Domaine Mouressipe before going alone in 2019 meaning this is his very first vintage! We were fortunate enough to try these wines more than six months ago and immediately knew they would have a fit here in New Zealand. They are refined and incredibly well-made; he quite clearly knows what he is doing! 

Alluvions is Joé's lightest red of the three and is from Joé's home vineyard in Souvignargues which is farmed organically. It's made from 70% 7-day carbonic maceration Carignan & Aramon (Aramon is a light red grape variety from the South of France) and 30% direct-press rosé of the same Carignan and Aramon. It's a light, bright fresh red that reminds us of something more like Eric Pfifferling's (L'Anglore) Tavel than anything... serve slightly chilled.

Aubac is from two nearby vineyards that Joé is leasing; it's a 50-50 blend of Grenache and Syrah. The Grenache is from 70 year old vines in Fontanès, and the Syrah from 20 year old vines in St Comes et Maruejols. Both vineyards are farmed organically and are grown on limestone and clay soils. The Grenache was destemmed and the Syrah was kept as whole bunches, and the cuvée was aged in 1/3rd aged French oak barriques and 2/3rd in stainless steel. Of the three cuvées from Joé this is definitely his 'top wine if you will - dense, dark blue-blackberry fruits, spice and with amazing sinewy tannins too. 

Le Ribieral is from organically grown Grenache and Carignan. Grenache makes up 60% of the cuvée, and is from 20 year old vines, while the Carignan is the balance at 40% and is from 50 year old vines. The vineyard is planted on sandy loam on sandstone soils, which imparts real aromatics and depth to the wines. And the winemaking is kept very simple; whole bunch fermentation (some carbonic maceration), then 1/3rd aged in aged French oak barriques and 2/3rd aged in stainless steel tank. Unfiltered and unfined. Minimal sulphites added at bottling. 

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